Happy Cinco de Mayo and a yummy recipe

So the "skinny" on Cinco de Mayo is here http://latinamericanhistory.about.com/od/thehistoryofmexico/p/10cincodemayobasics.htm

Yeah.  Another reason to party, drink tequila, eat Mexican food... like we need a reason?  Oh, but wait...YES!  I need an excuse to cook/eat copious amounts of Mexican food!  As I have said, I could eat Mexican food everyday.  On the days I don't eat Italian food that is.  HA!!!

Here is a recipe that I came up with for great enchiladas, in honor, of course!
Enjoy!!!!
kat

 

Cinco de Mayo Chicken Enchiladas

13” x 9” baking dish, greased

350 degree preheated oven

Ingredients:

4   boneless, skinless chicken breasts

1  tsp. each  salt and pepper

2  tsp. cumin powder

2  tsp. garlic powder

1  tsp. taco seasoning

vegetable oil (enough to coat skillet)

½  yellow onion, chopped

2  cloves garlic, minced (I use prepared minced garlic in a jar)

1  small can chopped green chilies

2  Tbsp. minced chipotle chilies (use the jarred ones that are seeded)

1 cup  frozen corn, thawed

1 can diced tomatoes

1 can  red enchilada sauce

10 flour tortillas

2 cups shredded cheddar/Mexican cheese

Garnish:  sour cream, chopped tomatoes, salsa etc...

Directions:

Mix seasonings in a bowl.

In a large skillet, heat vegetable oil and cook chicken breasts with the seasonings sprinkled on both sides, until juices run clear.  Remove to a plate and set aside.

Sauté onion and garlic in chicken drippings until tender.  Stir in corn and chilies.  Stir in canned tomatoes and cook on low heat.

In meantime, shred chicken and then add to vegetable mixture in pan and heat through.

In the greased baking dish, spoon the chicken/vegetable mixture into the flour tortillas and roll with the seam side under.  Pour the enchilada sauce over the top and sprinkle with shredded cheese.

Bake, covered in foil for 20-30 minutes.

Serve with garnishes, rice and beans.

Kathryn Nowosielski