BOLD Creole Seasoning 
30-Minute Chicken Marinade 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeIt’s a Tex-Mex favorite with a Cajun twist! These Cajun-Style Enchiladas by High Heels & Good Meals are the perfect blend of Cajun and Mexican flavors.
Ingredients
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1 1/2 Teaspoons Tony’s BOLD Creole Seasoning
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1/2 Cup Tony’s Chicken Marinade
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1/2 Teaspoon Garlic Powder
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1/2 Teaspoon Onion Powder
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1/2 Teaspoon Chili Powder
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1/2 Teaspoon Smoked Paprika
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1 Package 10-Inch Corn Tortillas
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4 Boneless, Skinless Chicken Thighs, Diced
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1 Pound Shrimp, Cleaned and Deveined
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1 Small Onion, Chopped
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4-6 Cloves Garlic, Minced
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3 Bell Peppers, Green, Red and Yellow, Chopped
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1/2 Cup Milk
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1/2 Cup Enchilada Sauce
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2 Tablespoons Unsalted Butter
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2 Tablespoons All-Purpose Flour
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1 1/2 Cups Mexican-Style Cheese, Shredded
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2-3 Green Onions, Chopped for Garnish
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Cilantro, Chopped for Garnish
- Clear
Directions
- Preheat oven to 350°F.
- Dice the chicken thighs into small cubes and season with Tony’s BOLD Creole Seasoning, chili powder, garlic powder, onion powder and smoked paprika.
- In a separate bowl, do the same with the shrimp.
- Add 1/4 of the marinade and 1/2 of the minced garlic to each bowl. Mix well and let it rest in the refrigerator for about 20-25 minutes.
- After finished marinating, sauté chicken on medium heat and set aside once cooked.
- In the same pan, add shrimp and cook. Only 2 minutes per side. Be careful not to overcook the shrimp. Remove and set aside.
- In the same pan, add chopped onions and bell peppers and cook until translucent. Remove and set aside.
- In the same pan, add the unsalted butter, flour and 1 teaspoon of the Tony’s BOLD Creole Seasoning.
- Whisk together until the starch cooks out of the flour. Add the enchilada sauce and combine.
- Add milk and whisk until there is a smooth and silky consistency.
- Now assemble the enchiladas! Add a think layer of the enchilada sauce to the bottom of a baking dish.
- In a tortilla, add a layer of chicken, veggies and cheese, roll up and place it down in the baking dish.
- Using another tortilla, repeat the previous step with shrimp. Continue alternating chicken and shrimp until the baking dish is full.
- Once the baking dish is filled with the stuffed tortillas, add a nice coating of the enchilada sauce on top.
- Cover the entire dish with the remaining Mexican-style cheese and bake at 350°F for 20 minutes.
- After about 20 minutes, your Cajun-Style Enchiladas will be bubbly and ready for you to top with chopped green onions and cilantro. Enjoy!
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