Tomorrow, Americans will flock to Mexicans restaurants and bars to celebrate a quasi-holiday which is not celebrated in Mexico (except in tourist areas). According to NationalGeographic.com, Cinco de Mayo is the anniversary of the defeat of the Mexican army at the Battle of Puebla in 1862. Not the kind of thing you usually celebrate, right? But just like St. Patrick’s Day, restaurants and bars in the U.S. have appropriated the day and turned it into a commercial success.
We don’t do anything for Cinco de Mayo, but I made these enchiladas yesterday and thought it would be the perfect time to share.
1 – 19 oz. can Old El Paso enchilada sauce
1 1/2 lb. ground beef
1/2 onion, minced
1 clove garlic, minced
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp black pepper
12 corn tortillas
1/4 C cooking oil
2 C Fiesta Shredded Chicken (this is the Wal-Mart brand)
Preheat oven to 350 degrees.
Brown ground beef; drain. Add onion, garlic, cumin, chili powder, pepper, and 1/8 C enchilada sauce. Stir until well blended.
Heat oil in skillet. Cook tortillas less than one minute each.
Pour 1/2 C enchilada sauce in casserole dish. Place tortilla in dish. Layer ground beef mixture, sour cream, and cheese. Roll tortilla together and place seam side down. Repeat until all tortillas have been filled. Bake at 350 for 12 minutes or until cheese is melted.
Top enchiladas with sour cream and salsa if desired.
Music to Cook By . . .
Until next time, Happy Cooking! :)