¡Hola... feliz Cinco de Mayo!
I hope everyone had a good weekend! Are you ready for a festive Cinco de Mayo? I have a soft spot for this holiday... between speaking Spanish (and being fluent back in the day), the delicious food and drinks, I can't get enough.
Tim and I make tacos pretty often, so I wanted to try something new. These chile verde chicken enchiladas are SO GOOD. I don't know how I've made it 27 years without having made enchiladas before, but I think they're going into our monthly dinner rotation! So. good. Believe me. (Added bonus: enchiladas freeze really well, so these would be great as a make-ahead dinner.)
And, what's Cinco de Mayo without a margarita in hand? One of my favorites is from El Carnicero; the Rooster Claw. It's a (super) spicy mango margarita with habanero. While I didn't want to singe my taste buds this time around, I went with a milder option that still has a decent kick!
Chile Verde Chicken Enchiladas
2 chicken breasts, cooked and shredded (or use rotisserie chicken)
10 corn tortillas
1 jalapeno, seeded and diced
2 cloves garlic, diced
1 can green chiles (4 oz.)
6 scallions, diced
1 1/2 cups plain greek yogurt
1 cup chile verde
3/4 cup shredded cheese (Mexican blend or Colby Jack)
1/2 cups cilantro, diced (plus extra for garnish)
Juice of 1 lime, plus extra for garnish
1 teaspoon ground cumin
Salt and pepper to taste
Preheat oven to 375 degrees.
Coat a 9x13" baking pan with cooking spray and set aside.
Pour 1 tablespoon olive oil into a large saucepan over medium heat. Add jalapenos and green chiles and simmer for 3 minutes, until jalapenos are softened. Add garlic and scallions, simmer 1 minute. Add shredded chicken to vegetables.
In a medium bowl, combine salsa verde and greek yogurt. Add cilantro and the juice of 1 lime; stir to combine.
Add all but 1 cup of the yogurt salsa to the chicken and veggies; stir to combine. Add 1/4 cup cheese to the saucepan and once the cheese is melted, turn the heat off.
Wrap 5 corn tortillas in a damp paper towel and heat for 30 seconds in the microwave. This keeps the tortillas from cracking while you roll up the enchiladas.
Add a small amount of the chicken, cheese, and salsa mixture to each corn tortilla and roll up tightly. Place the seam of the enchilada facing down in the greased baking pan. Continue to roll the enchiladas, placing them tightly against each other until the baking pan is full.
Top the enchiladas with the remaining 1 cup of yogurt salsa, and sprinkle with 1/2 cup shredded cheese. Place baking pan into oven and cook for 20-25 minutes, keeping an eye on the top to make sure the cheese doesn't brown or burn.
Garnish with cilantro and serve immediately.
Recipe adapted from Hottie Biscotti.
Chile de Arbol Mango Margarita
2 ounces white tequila (I suggest Patrón Silver)
2 ounces mango juice
2 ounces lime juice
1 ounce Cointreau (or any kind of Triple Sec)
2 tablespoons chile de arbol
2 tablespoons course salt
Combine tequila, cointreau, mango and lime juice in a shaker. Add ice, and shake for 1 minute until mixture is chilled.
On a small plate, combine chile de arbol and salt. Rub the lime wedge along the rim of the glass and dip the glass into the chile salt mixture.
Pour into a glass and serve with a lime wedge. Enjoy!
Check out my classy bar collection... a glittery Caesar's shot glass and just your average, ginormous cocktail shaker. I look like a college student... (but I really love my glitter shot glasses)!