cinco de mayo {13-days later}, colorado style

18 May

i made enchiladas for cinco de mayo. i’m just now getting around to posting about it 🙂 as i’ve mentioned before {or maybe i haven’t}, i don’t really celebrate holidays anymore. i just celebrate the food associated with the holidays 🙂 and since i am not too versed in authentic mexican cooking, i thought i’d just whip up an old favourite.

i’ve made this dish before… this is just slightly different because i used the local green chile. it looked too good to pass up.

– about 1 pound chicken breast or thigh, chopped into 1/2 inch pieces {mushrooms make a lovely meat substitute!}

– 5-6 small tomatoes

– cilantro

– fresno pepper and/or jalapeno

– lime

– green chile of choice

– whole wheat tortillas

– shredded cheese

– fiesta seasoning

meat isn’t fun to photograph. i don’t even eat it enough to really WANT or like to photograph it 🙂 but i just wanted to give you an idea on how your chicken should look when you brown it up. i simply added about a tablespoon of butter to the pan and a little seasoning {“fiesta” they called it} then tossed in the chopped chicken bits.

preheat oven to 400. cook chicken on medium heat until it begins to brown.

this stuff is PACKED with flavour, and all the ingredients are words i recognize! 🙂 local is best.

if you have a food processor, i recommend throwing in your peppers, cilantro, tomatoes, and squeeze of lime and blending that into a sauce-like consistency. then, take your tortilla and pile in your chicken, mix in the pepper/tomato sauce blend, sprinkle in some cheese, and wrap.

then place “seal-side” down into a lightly greased baking pan. smother the top with your green chile sauce and tons of cheese. bake at 400 degrees for about 10-15 minutes, until cheese is melted.