Cinco de Mayo:
1862, Mexico's Army defeated the French at the Battle of Puebla during the Franco-Mexican War, (1861-1867).
It's considered a Minor Holiday in Mexico. In the United States, it's become a Celebration of Mexican Culture and Heritage.
We celebrate in a grand style in Texas.... Parades, Music , Street Festivals and....... FOOD!
Check out my previously posted Tex - Mex Recipes and enjoy these Enchiladas!
This is an original recipe including original recipes for the Tex - Mex Dressing and the Pico de Gallo.
Obviously it can be adapted for non Vegetarians.
1 Recipe of my Tex- Mex Dressing:
1 C (8oz.) Pace Chunky Salsa, or any other brand)
1 C (8oz.) Sour Cream
1/2 C (4oz.) Cream Cheese, room temperature
1 tsp Cumin
1/2 tsp Adobo Seasoning or Garlic Powder
Combine Sour Cream and Cream Cheese in a bowl with an electric mixer.
Fold in remaining ingredients
Store refrigerated in a canning jar.
1 Recipe of my Pico de Gallo:
2 small Tomatoes. diced
1/2 of an Onion, diced
1/2 of a bunch of Cilantro, chopped
2 medium Jalapenos, diced
1 tsp Adobo Seasoning or Garlic Powder
Salt and Pepper to taste
Mix together and Refrigerate.
2 TBS Olive Oil
1 Onion, chopped
2 Cloves of Garlic, chopped
3 C Quorn Brand Vegetarian Chicken, shredded
2 C Queso Quesadilla Shredded Cheese
1 4oz. can Chopped Green Chiles
8 - 6" Flour Tortillas
Saute Onion and Garlic in the Oil until tender
Add the following:
1 C of the Tex - Mex Dressing
1/2 C of the Cheese
Spoon some of the mixture down the center of each Tortilla
Place them seam side down in a 9"x13" baking dish, sprayed with Vegetable Spray
Top with remaining Tex - Mex Dressing
Top with remaining Cheese
Bake at 350 degrees for 25 minutes
Serve with the Pico de Gallo on the side
Peace in the Kitchen!