The past two years I have been busy on the 5th of May and my schedule only allowed for me to celebrate on Cuatro de Mayo. My Cuatro de Mayo parties have included nacho bars, make-your-own-tacos and a mojito and margarita station. Last year I planned a dine-around on the 4th to explore all of the exciting places in the WC area to have Americanized and authentic Mexican eats.
This year I started celebrating early with a few mini Corona bottles and a quick and easy enchilada recipe from a friend:
5 servings, 2 enchiladas each
2 cups chopped, cooked chicken
1 cup sour cream
1-1/2 cups 2% milk shredded reduced fat colby & monterey jack cheese, divided
1 cup salsa, divided
1/4 cup chopped cilantro
1 tsp. ground cumin
10 flour tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)
PREHEAT oven to 350°F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13×9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
Also, just in time for the 5th, our friends at Fairman’s have a fun local tee dedicated to the popular Mexican brew, Corona. Get one for yourself before they sell out!
The Final Dish: Ole!