Cinco de Mayo! Celebrating May 5 with 5 Mexican Creations

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To suspend your suspense: Chicken Enchiladas, Mexican Salad with Lime-Cilantro dressing, Pina Coladas, Sopapilla “cheesecake,” and Carrot Cake!  Okay, so it’s not actually all authentic Mexican food and is more along the lines of Tex-Mex, but every bit of it was delicious and deserves mentioning.  I have been wanting to post this for a while, but we having been going nonstop since around the first of May, barely getting any sleep because of sick children off and on since our first night in a hotel last weekend for a wedding in Virginia.  Plus there was the long drive up there and back, and all the fun as a family along the way, and finally a big birthday party for Patience this week.  Add a visit from my mom and some cousins into the mix, a full day at the gun range today, and random children waking us up around 4am with uncontrollable coughing night after night, and you get one tired family over here, wondering just when the other shoe will drop.  (Exactly when will the next kid get sick?  When will we be finished? Just one has been “sick” so far, but several have had fevers, and the coughing goes from one to the other.  Oh well. 🙂 There are many things in this for which I have been thankful – an unbelievably wonderful wedding weekend in which we saw tons of good friends from around the country, only one child getting sick in the van instead of them all, one perfect night’s sleep (7 hours!) when we got back from our trip, and a few days in the middle when we were well enough (all but Greer at that point) to throw together a huge party (just two cousins were invited, but the party itself was a big deal about which I must blog soon), one South Carolina Driver’s License scored (which involved rifling through boxes and desks and drawers at the last second for my pesky social security card) just before 5pm on a Friday when I needed it the next day for a class over at the shooting range, and a few good movies at the theaters (Gatsby, Iron Man 3, and Star Trek) over the last 10 days.  I mean – crazy, intense family (and individual) fun, great food, great friends, travel – in the midst of very little sleep, stacks of dishes, candles covering the table from the party, big serving things, pots, pans, baskets and baskets of clean laundry waiting to be folded.  My cup runneth over!!!

Ahhh but all the illustrious times and personages will have to wait for other posts, as for now I am only writing in order to stay awake long enough to feed Daniel one last time before bed.  Oh, and the enchiladas!  How could I forget the enchiladas?!?

A layered salad for which I made a delicious cilantro-lime dressing

A layered salad for which I made a delicious cilantro-lime dressing

I need to get to bed so the only thing I can write up now is the enchilada recipe.  It is from one of my old stand-bys: Best of the Best from Texas Cookbook.  I’ve been making this one for years, usually  always to great acclaim (not at all due to my cooking skills, just my ability to read an excellent recipe. :))

Getting prepped:

muchas monterey jack cheese

muchas monterey jack cheese (this was a whole chicken I roasted instead of using thighs because it was what I had in the freezer.)

ready to roll!

ready to roll!

Green Enchiladas

1 dozen corn tortillas

olive oil

2 cups shredded Monterey Jack cheese

3/4 cup chopped onion

optional: 1 cup cooked, chopped, and seasoned chicken thighs

1/4 cup butter

1/4 cup flour

2 cups chicken broth

1 cup sour cream

1 (4 ounce) can green chili peppers (chopped or whole)

Cook tortillas, one at a time, in hot oil in skillet for 15 seconds each side to make them easier to roll (don’t overcook!)  Place about 2 Tbsp shredded cheese, 1 Tbsp onion, and 1-2Tbsp of chicken into a tortilla, roll, and place seam-side down in baking dish.

IMG_5639

I cooked the chicken ahead of time for about 45 minutes at 425 degrees, seasoning it with my homemade taco seasoning first.  Once you’ve rolled all the enchiladas (shown here is about four times the recipe), make the sauce.  Melt the butter in a saucepan, blend in the flour, and then stir in the chicken broth.

melted butter with flour

melted butter with flour

After the broth has boiled and thickened (this should take about 15-20 minutes), add the sour cream, heat through, and DO NOT BOIL.  My family doesn’t like diced green chiles, so I blended up whole one in the vitamix and then stirred the mixture into the sauce.  At this point you would add the can of diced green chiles to the sauce.  Pour over the tortillas and bake at 425 for 20 minutes.  Top with the remainder of the cheese and roil about 5 minutes until the tops have browned.

stirring in the chiles

stirring in the chiles

ready to bake!

Here’s how they looked after baking, and before they were topped with cheese.  I refrigerated them at this point, adding the cheese topping the next day to serve them.

and....ready to eat!! :)

and….ready to eat!! 🙂

Off to bed now.  So much to write about in the next few days — hopefully this coming week will afford enough down time to document the “up” time! 🙂

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