Sunday, May 6, 2012

Feliz Cinco de Mayo (on the 6th of May)

Traditionally I like making Mexican food on Cinco de Mayo (even though there is no ounce of Mexican in my background).  Mexican food is one of our favorites.  I love how it is so home-y feeling and filling with very little cost.  This recipe is one of my go-to recipes.  Hope you enjoy it as we do.

Enchilada Suizas

2 T butter
2/3 cup chopped Spanish onion
2 T flour
1 1/2 cups chicken broth
1 cup (or 1 large 7 oz) can chopped green chilies
1 garlic clove, minced
3/4 t salt
1 dash (close to 1t) ground cumin
12 (8inch) corn tortillas
2 cups Mexican-flavored cheese
2 cups shredded cooked chicken breasts (yesterday I used thighs...good substitute)
1 cup heavy cream (used 1/2-n-1/2)

Preheat oven to 350. Melt butter in a large saucepan.  Add onions; cook until soft.  Stir in flour.  Add broth, chilies, garlic, salt, and cumin.  Simmer about 15 minutes to blend flavors and to thicken slightly. In another bowl combine chicken and 1 1/2 cups cheese.
Grease a 9x13 pan.  Pour about 1/2 cup sauce in bottom of pan. Dip tortillas one at a time into other sauce.  Fill with a couple Tablespoons of filling.  Roll; place seam side down in pan.  Repeat until filling and tortillas are exhausted.  Pour remaining sauce over filled tortillas.  Sprinkle with remaining 1/2 cup cheese.  Pour cream evenly over the top.
Bake for 20 minutes until bubbly.

Serve with Mexican Rice.

Mexican Rice
1 1/2 cups uncooked rice
2 1/2 cups water
1/2 cup salsa (heatness of your choice)
1/2 can (or 1 cup) black beans, rinsed and drained - optional
2 T butter

Put all ingredients in a medium saucepan.  Boil on HIGH.  Cover. Reduce heat to LOW.  Cook for about 15-20 minutes.  Fluff with fork. Serve.

1 comment:

  1. Oh these enchiladas sound delicious! I also really like your easy Mexican rice ... can't wait to try it!