What better way to celebrate Cinco De Mayo than with Enchiladas and a cold beverage? Perhaps under an awning!
Summer is here and Cinco De Mayo is just around the corner. So grab your shakers and sombrero and get cooking.
Cheryl’s Chicken Enchiladas
Two large chicken breasts, roasted or cooked on the grill Substitute: Costco or grocery store roaster chicken
2 cloves garlic
One medium size onion
Non-fat Sour cream Substitute: 100% sour cream
Low-fat cheddar cheese Substitute: 100% cheddar or Mexican blend
Low fat mozzarella Substitute: 100% mozzarella
If you like them spicy – Taco sauce
Soft shelled tortilla – taco size
Roast chicken breast with pepper, paprika, cilantro (or oregano if you don’t like cilantro)
Cool chicken and shred into a large bowl
Saute – onion and garlic on low heat with a little bit of canola oil
Cool and add to the large bowl
Add half of the cheddar and mozzarella cheese to the mixture
In a large rectangular pan place about ¾ cup on salsa in the bottom, just enough to cover the bottom of the pan.
Take a tortilla shell, add about 2 tablespoons of mixture towards one end and then roll. If you like a larger enchilada then add more mixture.
Place enchilada in the pan with salsa on the bottom – seam side down. (if you’ve bought the larger shells or your pan in not large enough you may need to cut the ends off so it fits just right. Continue until you have filled the pan.
Pour a good amount (about 1 cup) of salsa over the top of the enchilada to cover them (if you like it spicy- drizzle the taco sauce over the salsa) and sprinkle the rest of the cheese over the top.
Cover with aluminum foil and bake 350 degrees for 30 minutes or 250 degrees for 1 hour. 10 minutes before your time is up – remove the foil and cook for the remainder of the time.
Serve with guacamole, more sour cream, chives and refried or black beans on the side.
Margaritas – a tasty recipe from Alton Brown, FoodNetwork
Here is some history on Cinco De Mayo.