Cinco De Mayo

by Bobbi from nhershoes on May 9, 2011 · 6 comments

in Uncategorized

Happy Monday Friends!

I hope you all had a beautiful weekend with your Mammas! We sure did. But first we celebrated Cinco De Mayo a little late 😉 Better LATE then never.


I have been dying to make some REAL Enchiladas! You all are going to LOVE this recipe.

Real Food Enchilada Casserole



  • 1 1/2 cups chopped onion
  • 2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
  • 2 garlic cloves, minced
  • 2 (4.5-ounce) cans diced green chiles, undrained
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 1 can (whatever size you want)  of olives, drained
  • 2 cups 2% reduced-fat milk
  • 1/4 teaspoon salt
  • 18 Corn Tortillas (Got mine at Whole Foods)
  • 2 cups (8 ounces) shredded Cheese, divided
  • 1 can of Chile Verde Salsa


Step 1: Preheat oven to 350°.

Step 2: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.


Step 3: Warm tortillas according to package directions.  Spread a little salsa on the bottom of a 9×13 pan.


Step 4: Next lay down 6 corn tortillas.


Step 5: Layer tortillas with meat mixture and olives.


Step 6: Top with 1/3 of the cheese.


Step 7: Repeat layers, salsa, tortillas, meat mixture, more cheese, and then tortillas. Then top the final layer with salsa and the rest of the cheese.


Step 8: Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.


We invited over some friends and family to enjoy these delicious enchiladas with :) 


Susie brought Taquitos!


I made a Tex-Mex Salad! Lettuce, cheese, a little baked tortillas and salsa.


Susie also brought over her famous Guac! Must get the recipe.


I could have eaten the whole bowl ;)  I resisted promise!


We also had pinto + black beans.


For the kiddos  fresh cherry limeade. Purchased from Fresh and Easy.


For the adults we had Strawberry Banana Margaritas!


  • 1 cup frozen strawberries
  • 1 ripe banana, peeled and sliced
  • 4 1/2 ounces (1/2 cup plus 1 tablespoon) tequila
  • 1 1/2 ounces (3 tablespoons) triple sec
  • 2 tablespoons fresh lime juice
  • 1 cup crushed ice


Place strawberries and banana slices on a plate and freeze at least 1 hour. Place all ingredients in a blender and blend until smooth but still very thick. Pour into chilled margarita or other stemmed glasses.


Oh the FUN!


Question: Did you celebrate Cino De Mayo? What did you make?

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