Cheesy Chipotle Chicken Burritos

Chipotle Chicken Burritos

Cheesy Chipotle Chicken Burritos are a great casual dish you can make at home. Your homemade burritos will taste a lot better than the burritos you get in your local Tex-Mex restaurant because Larry's Chipotle Sauce is made with fresh all-natural ingredients, is gluten-free, NON-GMO Project Verified and contains no preservatives or additives. Buen provecho!

24 oz. skinless, boneless chicken thighs or breast meat or 24 oz rotisserie chicken already cooked.
1 cup brown rice.
1 15 oz jar of black or pinto beans
1 16 oz jar of Larry's Southwestern Chipotle Sauce
1 cup shredded Monterrey Jack of mild cheddar cheese
1 cup shredded lettuce
4 large flour tortillas

• Poach the chicken pieces in water over medium heat until cooked through. Cool and shred. If you are using rotisserie chicken, shred and keep warm.
• Cook the rice according to package instructions and keep warm.
• Warm the beans in a small saucepan or microwave.
• Warm Larry's Chipotle Sauce in a small saucepan or microwave.
• Warm the tortillas in a large dry skillet. For each burrito spoon 1/4 of the chicken, 1/4 cup brown rice, 1/4 cup beans, 1/4 cup Larry's Chipotle Sauce, 1/4 cup cheese and 1/4 cup of the lettuce on the tortilla.
• Fold the tortillas and mixture to form a burrito.
• Serve with more warm Larry's Chipotle Sauce on the side. Serves 4.

Look for more recipes on Larry's Website.

Larry's Easy Cheesy Enchilada Casserole

Enchilada Casserole

Larry's Easy Cheesy Enchilada Casserole is a dish of baked enchiladas without the hassle of rolling the fillings in corn tortillas. Think of it as Mexican lasagna. This is really easy, my kids love it and I predict it will become the new favorite casserole for pot luck suppers. I've used Larry's Ranchero Sauce in this recipe, but feel free to use Larry's Chipotle Sauce instead.

1 16 oz. jar Larry's Ranchero or Chipotle Sauce
6 to 8 soft corn tortillas
1 teaspoon vegetable oil
1/2 lb. ground beef, chicken or turkey
2 cups grated cheddar or Monterrey Jack cheese

1. Preheat the oven to 350'
2. Add the vegetable oil to a medium sized pot and brown the ground meat.
3. Add Larry's Ranchero or Chipotle Sauce to the pot and stir it into the browned meat.
4. In a two quart baking dish, place a spoonful of warm sauce mix on the bottom.
5. Place a corn tortilla on top of that. Sprinkle with cheese and more sauce and cover with another layer of tortilla.
6. Repeat with the layers of sauce mix, tortillas and cheese ending with sauce mix over all topped with cheese.
7. Bake in the oven for 30 minutes or until the casserole is hot and bubbly.

Serves 4 to 6

Veggie Bean Enchiladas

Veggie Bean Enchiladas

Veggie Bean Enchiladas with Larry's Ranchero Sauce are a delicious vegetarian alternative to meat-filled enchiladas. Use black or pinto beans and cheese (vegan if you like) and you have a good protein source. As the garden season changes, you can add any of your favorite vegetables to this easy-to-prepare lunch or dinner.

1 cup finely chopped zucchini
1 cup fresh or thawed corn kernels
1 cup black or pinto beans, rinsed and drained
1 16 oz. jar of Larry's Ranchero Sauce
2 cups shredded Monterrey Jack, mild cheddar or Mexican cheese
8 corn or whole grain tortillas
1/2 cup minced fresh jalapeno, scallions or onion

1. Preheat the oven to 350'
2. Place the zucchini, corn and beans in a medium saucepan. Add 1/2 cup Larry's Ranchero Sauce and cook over medium low heat until the vegetables are cooked, about five minutes.
3. Heat the corn tortillas in a dry skillet until pliable, cover and keep warm.
4. Add 1 cup of the cheese to the veggie bean mixture and stir to blend.
5. Fill the corn tortillas with veggie/bean/cheese mixture, roll and place in a casserole dish.
6. Spoon the remaining Larry's Ranchero Sauce over the enchiladas, bake in the oven for 20 to 25 minutes until the cheese is bubbling.
7. Sprinkle with the minced jalapeno and serve with an avocado slice and dollop of sour cream.
8. Serves 4.

More recipes at www.larryssouthwesternsauces.com
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Larry's Tailgate Chipotle Chili

Larry's Tailgate Chipotle Chili
Tailgate parties at fall football games are right around the corner and nothing is more warming than a big pot of chili. Larry's Tailgate Chipotle Chili is is easy to make, leaving you more time to spend with your friends.
1 teaspoon vegetable oil
1/2 pound ground beef or turkey
1 15 oz. can red beans or pinto beans
1 16 oz. jar Larry's Southwestern Chipotle Sauce
1 cup shredded cheddar or Monterrey Jack cheese

1. Pour the vegetable oil into a medium cooking pot. Add the meat and brown.
2. Drain the beans and add them to the pot, stirring.
3. Add the jar of Larry's Southwestern Chipotle Sauce and stir to combine. Cook over medium low heat for 20 minutes.
4. Serve with cheese and tortilla chips. Serves 4.

Southwestern Enchilada Casserole Recipe

Larry's Southwestern Enchilada Casserole is really a dish of baked enchiladas without the hassle of rolling the fillings in corn tortillas. Think of it as Mexican lasagna. This is really easy, my kids love it and I predict it will become the new favorite casserole for pot luck suppers. I've used Larry's Ranchero Sauce in this recipe, but feel free to use Larry's Chipotle Sauce or Larry's Mole Sauce instead.




1 16 oz. jar Larry's Southwestern Ranchero Sauce or your favorite enchilada sauce.
6 to 8 soft corn tortillas.
1 teaspoon vegetable oil.
1/3 lb. ground beef, chicken or turkey.
2 cups grated cheddar or Monterrey Jack cheese
1 cup shredded zucchini

1. Preheat the oven to 350'
2. Add the vegetable oil to a medium sized pot and brown the ground meat.
3. Add Larry's Southwestern Ranchero Sauce to the pot and stir it into the ground meats.
4. In a two quart baking dish, place a spoonful of warm sauce mix to the bottom.
5. Place a corn tortilla on top of that. Sprinkle with cheese and zucchini. cover with another tortilla.
6. Repeat with the layers of sauce mix, cheese, zucchini and cheese ending with sauce mix over all and topped with cheese.
7. Bake in the oven for 30 minutes or until the casserole is hot and bubbly.

Serves 4 to 6

Larry's Mole, Chipotle and Ranchero Sauces are now available at more than 80 stores in New England and the Hudson Valley including Price Chopper, Shop Rite and Whole Foods Markets.
Larry's Southwestern Sauces are now available ONLINE coast to coast and around the world at Abe's Market.

Larry's Southwestern Sauces are all-natural Mexican cooking sauces to make chili, enchiladas, chicken mole, huevos rancheros, seafood, tacos or just to simmer your favorite meats in. Larry's Sauces come in three flavors; Mole, Chipotle and Ranchero. All are made with fresh jalapeno and cilantro and a premium blend of herbs and spices.

Larry's Southwestern Sauces are vegetarian and gluten-free, preservative-free and are made with no tree or ground nuts. Larry invented these sauces when he was a chef at a natural whole foods restaurant in the Midwest.

If you like Mexican food, you'll love Larry's Southwestern Sauces!



March 2, 2012

Chunky Guacamole

Make this fast, simple and delicious guacamole and you will never feel the need to buy a pre-made guacamole from the store ever again.

2 whole ripe avocados
1 lime
1/3 cup finely chopped red onion
1 fresh jalapeno pepper, seeded and minced
1/4 cup minced fresh cilantro
1/4 teaspoon each coarse salt and fresh ground black pepper
1/2 cup finely chopped fresh tomato

1. Cut the avocados in half lengthwise, remove the pit and scoop the insides into a mixing bowl.
2. Squeeze the juice of the lime over the avocado right away to stop any discoloring and to add that citrus flavor.
3. Mash the avocado with the back of a fork or potato masher.
4. Add the onion, jalapeno pepper, cilantro, salt, pepper and tomato. Mix it all together.
5. Serve with your favorite chips or spread on fresh or toasted whole grain bread for a wonderful sandwich.
Serves two to four.

Easy Chipotle Chicken Soup

Chipotle sauce blended with chicken stock makes a bracing broth for a quick and easy chicken soup to warm you up on a cold day. Twenty minutes of prep time. Serves 6.

4 cups chicken stock
1 16 oz jar of Larry's Southwestern Chipotle Sauce or your favorite chipotle- flavored enchilada sauce
1 15-oz can red, black, pinto or kidney beans, drained and rinsed
3 cups shredded cooked chicken
1/2 cup chopped fresh cilantro, optional but tasty
1 lime cut into wedges
Tortilla strips or chips

1. Bring the stock and sauce to a boil over medium high heat.
2. Reduce the heat to medium low and add beans and chicken.
3. Simmer for 10 minutes.
4. Ladle the soup into bowls, top with cilantro and chips and a squeeze of lime.