Chicken Enchilada Recipe

Happy Cinco de Mayo!

Before I say anything, this is NOT Mexico Independance Day.  That is Sept. 16

So why do we celebrate the 5th of May?  Though I am not Mexican, I am American and Scottish and I am very proud of my freedom!  After the Mexican American War 1848 and Mexican Civil War 1858 the French, Napolian III, thought they could come in and take over.  The 8000 strong French army attacted a very weekened Mexican Army of 4000 near Puebla and yet on May 5, 1862 the Mexicans managed to decisively crush the French.  Cinco de Mayo is a celebrations of underdogs. It was Mexico's Lexington and Concord of the American Revolution and Scotland's Battle at Bannockburg.

Why make such a big deal over one victory? The win at Puebla was a huge deal for Mexico because the Mexican Army went into the battle as underdogs. They had no training and no equipment and were vastly outnumbered against the well-armed, well-disciplined and well-funded French, who up until that point had defeated them at every turn. Yet, they prevailed. In the word's of  Mel Gibson, FREEDOM!

I have guests in town this weekend and thought I would get on the band wagon and bring out the margaritas and guacamole too!  And here is my recipe for the Chicken Enchiladas.

Preheat oven to 350 F

Ingredience:

2 lbs shredded chicken (I use rotissary chicken from the deli section of the grocery store)
16 oz shredded Mexican style cheese
8 oz sour cream
10 small flour tortillas
2 cans enchilada sauce (this is where you can choose the spiceyness level) this Texan from Boston likes mild

First I get all the delicious chicken off the bones

Set aside 1 cup of cheese for topping

Mix together remaining cheese, chicken, and sour cream

Cover bottom of 9x13 dish with enchilada sauce

Roll tortillas with chicken mix

Place seam side down in dish
pour the rest of sauce over all enchiladas and spread reserved cheese on top

Bake 20 min covered then uncover for last 10 min

Happy Cinco de Mayo!