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Cinco de Mayo is a fun holiday to celebrate with your family especially if you have one like mine who LOVE Hispanic food. My older kids usually have a celebration in their Spanish classes. They all bring a Hispanic dish and have a blast trying all the foods. This year Cinco de Mayo falls on a Sunday so the whole family will be home. My husband is going to make his famous baked tacos and I am going to make some enchiladas. We will most likely grab some of my kids favorite Mexican soda (Juaritos) plus my favorite, black beans and rice. The kitchen will be decorated with streamers, pennants and balloons. I am totally looking forward to eating all the delicious food and spending time with my family. I am hoping that my husband and I can even sneak in a margarita or two.
Ingrid Hoffman and Mission have some great ideas and recipes to help make your family’s Cinco de Mayo fantastic. Ingrid has a new book out called Latin D’Lite which has some of the best quick recipes I have ever seen! Make your party pop with these Enchiladas!
Enchiladas Suizas from Ingrid’s
new book “Latin D’Lite”
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
cooking spray
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 clov
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.
You can also make the Fastest Ever Enchiladas , Coca Cola Rice, Mango Tomatillo Guacamole or Turkey Nachos
Now that you have your food how about some awesome decorations to liven the party up? My favorite is the taco holder. It will be perfect for my husbands baked tacos. Just click on the pictures and right click to save to your computer. Print them out and get ready to party!!
What do you and your family do to celebrate Cinco de Mayo?
