Quesion: What is Cinco de Mayo and why do we celebrate?
Answer: It's a regional holiday in Mexico commemorating the army's defeat of French forces at the Battle of Puebla on May 5, 1862. According to Wikipedia, the date is observed in the United States as a celebration of Mexican heritage and pride.
For whatever reason, I don't usually give Cinco de Mayo a second thought. There are never plans to drink mexican beer or margaritas. I don't throw a party or make plans to go out. Tonight, though, I may have to get out my delicious enchilada recipe AND the margaritas. We talked about Cinco de Mayo all morning on the radio show and now I'm in the mood for mexican food. A few listeners requested the recipe so I'm going to include it in this blog. It's creamy, rich and yummy. Enjoy.
Whit's Chicken Enchiladas (I got this from allrecipes.com)
Ingredients
4 chicken breasts
2 Tbsp olive oil
1 (4 ounce) can of diced green chiles peppers, drained
1 jalapeno pepper, chopped
1 clove of garlic, minced
1 (8 ounce) package of cream cheese
2 cups shredded Monterey Jack Cheese, divided
1/2 cup of water
8 (10 inch) flour tortillas
1 cup of heavy cream
Directions:
1. Place the chicken breasts in a saucepan and fill with enough water to cover. Bring to a boil and cook until chicken is cooked through. Remove from water and cool.
2. Preheat the oven to 375 degrees. Cut or shred the chicken breasts. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the green chiles, jalapeno, and garlic. Cook and stir for a few minutes until fragrant, then stir in cream cheese and half of the Monterey Jack cheese. As the cheese begins to melt, gradually stir in the water. Stir the chicken into the skillet. Remove from heat.
4. Spoon the chicken mixture into tortillas and roll up. Place the rolls seam side down in a 9 x 13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over the top.
5. Bake for 30 minutes in the preheated oven or until the enchiladas are golden brown
They are very rich so I serve them with lettuce, tomatoes and salsa.
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1 comment:
Yum! I will definitely have to try that recipe!
I made tortilla encrusted tilapia, with a side of spanish rice, and a medley of vegetables. Of course I washed it down with pear margaritas. Geez, I'm hungry again!
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