¡Feliz Cinco de Mayo, mis amigos!
Last night the kids and I wanted to make a really simple recipe to celebrate the upcoming holiday, so we landed on cheesy enchiladas. It’s rare to make a dish that results in zero leftovers, but this one absolutely did.
Everyone in our house enjoyed this 30 minute recipe, even the baby. It’s also pretty simple for your kids to try their hand at helping with.
I chose rotisserie chicken for our enchiladas which saved a ton of time and effort. Really quick, here are a couple fun facts about Cinco de Mayo:
Cinco de Mayo celebrates Mexico’s underdog victory against the French at the Battle of Puebla in 1862. It was an unlikely win, with Mexico’s army outnumbered against the French, yet Mexico came out victorious.
We can thank Franklin D. Roosevelt for the 1933 Good Neighbor Policy, which improved relations with Latin American countries and paved the way for Cinco de Mayo to become a mainstream American holiday.
Cinco de Mayo became an official national holiday in the U.S. in 2005!
Enjoy the holiday with this easy recipe on the table in 30 minutes!
Prep Time: 15 minutes
Cook Time: 25 minutes
- 6 flour tortillas
- 3 cups rotisserie chicken, shredded
- 3 cups Monterey jack cheese
- 4 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 3/4 cup sour cream
- Preheat oven to 350 and grease a baking dish
- In a medium size bowl, mix the chicken with the cream cheese, garlic powder and 1 cup of cheese.
- Stuff the chicken mix in your tortillas and roll them up placing in baking dish.
- Melt in a sauce pan the butter and stir in flour and taco seasoning.
- Slowly add the chicken broth until smooth and add 1 cup of cheese, whisk until blended
- Stir in the sour cream, whisk until the sour cream is completely dissolved
- Pour the sauce over the enchiladas and top with remaining cheese.
- Bake for 25-30 minutes and serve warm.
- SO GOOD!
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