Cinco de Mayo!

Today we are celebrating Cinco de Mayo with some Mexican fare - yummy! Since I make tacos every once in a while, I though I would try making something I have never done before - enchiladas! After doing a little research on the Internet and getting some different recipes from friends I made up my own recipe! They came out SO SO SO good! We had some hint of lime Tostiots with salsa & homemade guacamole as our appetizer! Dinner tonight was fabulous! I LOVE Mexican and what better of a day to make it! Happy Cinco de Mayo everyone!!!



Enchiladas-
1 onion chopped
2 garlic cloves grated
1 lb shredded chicken breasts (I just boiled 3 boneless/skinless breasts and shredded)
4 oz cream cheese softened
4 oz sour cream
1 small can diced green chilies
1 can enchilada sauce
2 cups Monterrey jack cheese
1/2 cup fresh salsa
1 tsp cumin
1 tsp chopped fresh cilantro
2 tbs olive oil
8 soft flour tortillas

Preheat oven to 350 degrees. In a large sauce pan heat the olive oil. Add the onion and cook till softened. Add the garlic and cook for a minute, then add the chicken and mix. Add the sour cream, cream cheese, chilies, salsa, cumin & cilantro and mix through. Add 3/4 cup of the Monterrey jack cheese, turn off the heat and stir. Line the bottom of a large rectangle pyrex with some enchilada sauce. Place a few spoon full of the mixture onto a tortilla and roll up. Place in the pyrex seem side down and repeat till done. Top with the remaining enchilada sauce and then the rest of the cheese. Bake in oven till cheese is melted and enchiladas are heated through.

The filling-



Rolling them up-



All ready for the oven-



Ready to eat-



Chips, salsa & guacamole appetizer-