Monday, May 9, 2011

What do you call 4 drowing Mexicans?

Cuatro cinco!!!

This is so silly it could have come from only one woman! (Not me, you jerks!) But seriously, in honor of Cinco de Mayo I wanted to do something festive, so I took my leftoever chicken and turned it into these enchiladas. They were pretty darn good, so I hope you enjoy! I know this is a few days late, but the recipe's all there and I've got time since I've got to brew my second Bachelor's Brew tonight in honor of Kevin's imminent tying of the knot, so why... knot?



Cinco de Mayo Enchiladas

Chicken Breast cooked a shredded in a mini food processor.
Small Onion Diced
x Jalapenos Diced
4 Cloves Garlic Diced
Big Bunch Cilantro
Pinch of Cumin
Refried Beans from a Can
10 Flour Tortillas
15 oz. Can Tomato Sauce
~9 oz. Shredded Cheese
Avocado and Sour Cream to Taste

Saute Peppers, Garlic, Cilantro, and Onion with Cumin. Coat tortillas in tomato sauce and fill with Beans, Sauteed Mix, Chicken, and cheese. Fill with Sour Cream if you don't forget like me. Roll tortillas and cover with remaining tomato sauce and cheese. Bake at 350 for 20-30 minutes. Not wholly authentic, but it's a start.

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