$500 Second Place Winner
Second Prize Winner: "Chipotle Chicken and Corn Enchiladas"
How did you feel when you found out you won the contest?
Since 2015, I have entered the Mooney Farms Recipe Contest three times. In March 2019, one of my recipes, Italian Potato Cakes, was featured by Chef Richie as an honorary mention in the spirit of St. Patrick’s Day. It was really exciting to see Chef Richie produce a video making my recipe. At that point, I was happy enough accepting the video recognition. When I received a call from the President of Mooney Farms, Mary Mooney congratulating me on winning second place, I was so excited and at the same time I was really impressed. I come to find out how truly involved Mary was in choosing a winner for the contest. She told me how much she enjoyed my recipe using one of her newest products, Sun Dried Tomato Chipotle Topper and Sauce. What warmed my heart is when she told me how she made the recipe to share with her colleagues and clients for an upcoming meeting. For me, recipes come with a story that turns into lifelong memories. Mary and her staff at Mooney Farms turned this story into one of my most cherished memories. Thank you Mooney Farms for the best story ever!
How did you come up with the idea for the winning recipe?
For this contest, I wanted to create a recipe that was simple with Mediterranean roots while adding my own spin of Mexican/Southwest influences using Sun Dried Tomatoes. I was intrigued by one of the newest products, Bella Sun Luci Sun Dried Tomato Chipotle Topper and Sauce. Once I tasted the Sun Dried Tomato Chipotle Topper and Sauce I was drawn to the wonderful sweetness from the tomatoes, the highlights of smoky flavors and the hint of spiciness from chipotle peppers. I felt with a sauce that unique it needed to be featured in its own sauce. The first thing that came to mind was enchiladas since it was a dish that was easy to prepare and would be a great way to feature this unique sauce. Keeping the dish “simple”, I came up with Chipotle Chicken and Corn Enchiladas. Instead of using a traditional enchilada sauce, I created a Chipotle Red Sauce using Sun Dried Tomato Chipotle Topper and Sauce. For the enchilada filling, I used Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Zesty Peppers to add a nice zest along with chicken, corn, cream cheese, cheeses and spices then wrapped it in a corn tortilla. To complete the dish, I topped the enchiladas with the Chipotle Red Sauce, cheese, cilantro and green onion. A perfect family meal to start your own memories.
How long have you been using Bella Sun Luci products? And what is your favorite?
I have been using Bella Sun Luci products for over 15 years. I have found many ways to incorporate Sun Dried Tomato Halves and Sun Dried Julienne Cut Tomatoes in Olive Oil in my recipes. Both have been my favorite. Within the last 5 years, I discovered another favorite, Bella Sun Luci Extra Virgin Olive Oil. I started using the extra virgin olive oil back in 2015 when I submitted my first recipe for the Mooney Farms Recipe Contest. I made a Brandied Tomato & Fig Cake with Cream Cheese Frosting, pretty much a carrot cake with sun dried tomatoes and olive oil. I love the full-body taste of the extra virgin olive oil and have been using it since. Fast-forward to today, I have my eyes on Sun Dried Tomato Chipotle Topper and Sauce and looking forward to creating more recipes with Mexican/Southwest and even Spanish influences.
Where do you shop for Bella Sun Luci products?
I shop at Target, Mariano’s, Food 4 Less, and Kroger to find Bella Sun Luci Products.
Other hobbies, passions, pastimes?
My greatest hobby and passion is recipe development for recipe contests. I love to add my own interesting twists when I compete. I spend a lot of time researching, developing, testing, cooking and taking pictures of my recipe creations. My biggest accomplishments was winning over $40,000 combined for two contests which was donated to a First Responders and Wounded Veterans non-profit organizations. I am also a crafty person who loves using a glue gun.
Any other comments you would like to add that relate to your passion for cooking?
I began cooking when I was very young. My favorite memories is cooking with my Grandma and mom in the kitchen. My Grandma was very good at making her famous Cinnamon Bread and I loved spending time in the kitchen rolling some amazing dough. My mom is what some people would call the “Cake Boss” and she is what started my passion for food. I have to mention my sister who puts up with me calling her at random hours of the day just to listen to my recipe ideas and offering suggestions/ideas. My mother-in-law has her kind heart in family recipes and has inspired me with stories of her family recipes. My husband and my kids are the loves of my life that bring me the motivation and inspiration to keep me going. I have many dear friends and family that are my cheerleaders that keep me going with all their support.
I love to entertain family and friends. Sometimes I will spend hours just trying to create the perfect menu and cocktail for my next event.
I am also into wine and beer tasting. If I am not at a wine or beer event, I love to create my own menus to pair food with beer or wine.
Chipotle Chicken and Corn Enchiladas
"For this contest, I wanted to create a recipe that was simple with Mediterranean roots while adding my own spin of Mexican & Southwest influences using Sun Dried Tomatoes. Once I tasted the Sun Dried Tomato Chipotle Topper and Sauce I was drawn to the wonderful sweetness from the tomatoes, the highlights of smoky flavors and the hint of spiciness from chipotle peppers. Keeping the dish “simple”, I came up with Chipotle Chicken and Corn Enchiladas. Instead of using a traditional enchilada sauce, I created a Chipotle Red Sauce using Sun Dried Tomato Chipotle Topper and Sauce. For the enchilada filling, I used Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Zesty Peppers to add a nice zest along with chicken, corn, cream cheese, cheeses and spices then wrapped it in a corn tortilla. To complete the dish, I topped the enchiladas with the Chipotle Red Sauce, cheese, cilantro and green onion. A perfect family meal to start your own memories."
- Robbin Wagner, Second Place Winning Recipe in the 2020 Bella Sun Luci Annual Recipe Contest
- 2 cups cooked chicken breasts, shredded
- 1- 15.24 ounce can whole kernel corn, drained
- ½ cup Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Zesty Peppers, diced
- 1-8 ounce cream cheese, softened
- ¼ cup cilantro, finely chopped (reserve 2 tablespoons for garnish)
- ½ tsp chili powder
- ½ tsp garlic powder
- ¾ tsp salt
- ¼ teaspoon ground black pepper
- ½ lime juiced
- 1 cup Colby Jack cheese, shredded (reserve ½ cup for topping)
- 1 cup Monterey Jack cheese, shredded (reserve ½ cup for topping)
- 2 tbsp green onion, chopped
- ¾ cups sour cream, optional
- 1 lime cut into wedges, optional
- 12 corn tortillas
Chipotle Red Sauce
- 2 tbsp flour
- 2 tbsp vegetable oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt
- 1 cup Bella Sun Luci Sun Dried Tomato Chipotle Topper Sauce
- 1 cup chicken broth
- Preheat oven to 400 degrees.
Chipotle Red Sauce instructions:
- Place the flour and oil in a medium size sauce pan under medium heat.
- Whisk and cook the mixture until it starts to boil, then cook another minute or two to remove the flour taste.
- Whisk in the chili powder, cumin, garlic, onion powder, and salt until blended.
- While still whisking, add one cup of Bella Sun Luci Sun Dried Tomato Chipotle Topper Sauce and chicken broth to the pan.
- Bring to a boil then reduce the heat to low and simmer uncovered for 10 minutes or until slightly thickened. Set aside.
Chicken filling instructions:
- In a large bowl, combine cream cheese, 2 tablespoons cilantro, chili powder, garlic powder, salt, pepper, and lime juice until well combined.
- Add chicken, corn, diced Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Zesty Peppers, and ½ cup each Colby jack and Monterey jack cheese until combined.
- Spray 13x9 inch baking pan with non-stick spray.
- Spread ½ cup of enchilada sauce onto the bottom of the pan. Place ¼ - ⅓ cups of the chicken filling on top each tortilla.
- Roll the corn tortilla up and place in the baking pan seam side down. Repeat for the remaining 11 tortillas.
- Top the rolled enchiladas with the remaining enchilada sauce, and ½ each of Colby jack and Monterey jack cheeses.
- Bake at 400 degrees, uncovered for about 20 minutes or until bubbly.
Before serving, garnish with 2 tablespoons each of cilantro and green onion. Serve with sour cream and lime wedges, optional.