Can you believe it’s almost Cinco de Mayo? I have no idea how it could almost be May but it is! Although our family usually just celebrates the “big” holidays (You know–Christmas, Thanksgiving, and Easter) this year I’ve thought it might be fun if we started celebrating the “littler” holidays as well–especially those that are part of our history and heritage. I’m 1/4 Italian and 1/8th Irish and Spanish.
Because of my Spanish heritage (and the fact that any excuse to eat Mexican food is welcome) this year we’ll be doing some fun, simple things to celebrate Cinco De Mayo so I thought I’d share them with you along with a two super tasty looking new recipes!
How cute is this super easy, super easy DIY activity?! If your kids are anything like mine any time they get helium balloons it’s automatically a celebration, haha!
I make Mexican dishes super frequently because they’re hubbies favorite, and while I have a pretty awesome Beef Enchilada recipe but have yet to get a Chicken Enchilada one that has been a hit with the entire family–I’m hoping that this tasty looking one from Food Network celebrity chef Ingrid Hoffman will prove to be it!
Makes 4 to 6 servings
1 pound boneless, skinless chicken breast halves, trimmed of excess fat, rinsed
3 cups water
3 garlic cloves, crushed under a knife and peeled
1 teaspoon Delicioso Adobo Seasoning
6 medium tomatillos (about 12 ounces), husked, rinsed, and quartered
½ medium yellow onion, coarsely chopped
¼ cup packed cilantro leaves, plus more for garnish
2 jalapeños, seeded and coarsely chopped
½ cup fat-free sour cream
2 tablespoons freshly grated Parmesan cheese
8 corn tortillas
1 cup (4 ounces) 2% milk reduced-fat mozzarella cheese, shredded
1. Place the chicken, water, 2 of the garlic cloves, and the adobo to a boil in a medium saucepan over high heat. Reduce the heat to low and cover. Simmer until the chicken is opaque when pierced in the thickest part with the tip of a knife, about 15 minutes. Transfer the chicken to a cutting board. Strain the cooking liquid into a heatproof bowl and reserve. Let the chicken cool. Using two forks, shred the chicken into bite-size pieces.
2. Puree the tomatillos, onion, cilantro, jalapeños, and the remaining garlic clove with ¼ cup of the reserved cooking liquid. Transfer to a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring often, until slightly thickened, about 10 minutes. Remove from the heat. Stir in the sour cream and Parmesan. Pour into a wide, shallow dish or bowl.
3. Wrap the tortillas in moistened paper towels. Microwave on high (100%) until the tortillas are pliable, about 15 seconds.
4. Position the broiler rack 6 inches from the source of heat and preheat the broiler. Spray a 9 × 13-inch flameproof baking dish with cooking spray. Dip each tortilla in the sauce. Transfer to a plate. Place about 2 tablespoons of the chicken on the tortilla and roll it up. Place, seam side down, in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with the mozzarella cheese.
5. Broil until the cheese is melted, about 1 minute. Sprinkle with the cilantro and serve immediately.
And here’s one for a great looking side dip–I’m so into Guacamole right now!
Makes 2 cups
2 ripe Hass avocados, halved, seeded, and peeled
2 tomatillos, husked and finely chopped
1 ripe mango, peeled, seeded, and cubed
½ small red onion, finely chopped
1 serrano chile, finely chopped (remove seeds before chopping for less heat)
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint leaves, chopped
1½ tablespoons fresh lemon juice
baked tortilla or pita chips, for serving
1. Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky. Fold in the tomatillos, mango, onion, chile, cilantro, and mint. Add the lemon juice, and gently mix to evenly distribute the ingredients. Season with salt.
2. Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled, at least 1 hour. Serve with the chips for dipping.