Cinco De Mayo Menu

We LOVE Mexico! Colin and I honeymooned in Playa del Carmen for nine days. In fact, we loved the resort so much that we then returned a couple of years later for vacation. Not only do we love the culture and the landscape, but we absolutely are huge fans of the region's cuisine. Needless to say then, an annual Cinco de Mayo dinner is a tradition at our house, whether it actually takes place on the correct date is another matter all together.


Below is my menu for this year's dinner: 

• Chicken, Peppers, Corn and Cheese Enchiladas
• Guacamole with Chips
• Lime-aid and margaritas

Lisa's (Soon-to-be-Famous) Chicken Enchiladas

In a large skillet over medium heat, add 2 tbsp olive oil. When the oil shimmers, add the following to the skillet:  

• 1 red onion, small dice
• 1 small green pepper, small dice
• 1 red pepper, small dice

Stir to combine and sprinkle with a pinch of salt. When onions are translucent and peppers have softened, add:

• 1 lb. ground chicken
• 2 tsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp dried oregano

Use a wooden spoon or other utensil to break the ground meat into smaller chunks and cook until no longer pink. 

While chicken cooks, prepare enchilada sauce (if using a packet) or open can, measure out 1 cup of sauce and set aside. When chicken mixture is cooked add sauce to the skillet along with one cup thawed corn nibblets (I like white). Stir to combine. If mixture is watery, allow to cook uncovered for a few minutes (5-10) until extra moisture evaporates and mixture tightens up. This is necessary to avoid a soggy end product. 


Spray a large baking dish with cooking spray and add 1/2 cup of enchilada sauce to coat the bottom. Tilt the baking dish to coat the bottom evenly. Set aside.


Take 8 to 10 tortillas (you can use corn or flour) and soften them in the microwave under a slightly damp paper towel for 20 to 30 seconds - until flexible. Pour remaining enchilada into a wide, shallow dish to allow for dipping of tortillas if rolling individual enchiladas.


Assemble enchiladas by dipping a tortilla in the sauce to coat both sides, place on a cutting board or other work surface and spoon 1/4 to 1/3 cup of meat mixture onto the tortilla. I find it's easier to roll them if I concentrate the mixture more to one side so that you are rolling the enchilada like a jelly roll. Place the enchilada seam side down in the baking dish. When all enchiladas have been rolled, pour any remaining sauce over the top and sprinkle with 1.5 cups of 2% Shredded Mexican Cheeses. Bake in the oven until the cheese is melted and the filling is bubbling.


When I have trouble rolling the enchiladas I give up and simply create what I call Enchilada Casserole. Follow the instructions above to the stage where you are ready to fill the tortillas. Instead of rolling individual tortillas, place tortillas on the bottom of the baking dish that has been coated with sauce. You want the tortillas to overlap slightly and cover the entire bottom of the dish. If your baking dish is round with tall sides - like a souffle dish - then use a single tortilla or parts of tortillas cut into triangles to cover the bottom. 


Regardless of the size and shape of your dish, spoon the meat and veggie mixture onto the tortillas, top with cheese and then another layer of tortillas. I add enough enchilada sauce to the top of each layer of tortillas before adding the meat and veggies to ensure the sauce flows throughout and the tortillas meld into the casserole. Make as many layers as you like (or as your dish will allow) finishing with a layer of tortillas. Pour any remaining sauce over the top and sprinkle with cheese.


Because your filling and sauce are  hot, you only need to bake the enchiladas until the cheese melts and everything is hot a bubbly. For individual tortillas rolled in a baking dish, this may take 10 to 12 minutes. For enchilada casserole, this can take 20 to 25 minutes.


Remove dish from the oven and allow to cool for 10 minutes before serving. This is especially important if you make the casserole version to keep the filling from running out of the layers when the casserole is cut.

~Enjoy!