Cinco de Mayo

Cinco de Mayo, I know we eat delicious food and, for some, drink. But what’s it all about I wondered. Wikipedia, here I come. So. Sometime in the 1800s Mexico had fought a couple of wars, one civil, and was left bankrupt. They informed their creditors that they would not be paying debt off for the next couple years. Everyone was okay with that (eventually) except Napoleon III, he sent troops to attack, thinking this could be his chance to "establish a Latin Empire in Mexico”. Napoleon’s troops, "6000 strong" against Mexico’s 2000 "poorly armed”. In the Battle at Puebla no one could’ve guessed that Mexico would “decisively crush” the French Army. That was on May 5 1862. I’d like to see a show of hands on how many knew this. Since I got this info from Wikipedia my facts may be a little sketchy but I encourage you to go check it out. It was considered a true David and Goliath story and I do love a good David and Goliath story. It's like Chuck Berry said "C'est la vie", say the old folks, it goes to show you never can tell”. 

And that's why we celebrate. That and I will use any excuse to cook/eat Mexican food. It’s my favorite food, I love all of it, authentic, Tex-Mex and evidently even Okie-Mex. So I was looking for something to cook for my Cinco de Mayo celebration and came across this recipe, I had cut out of the Daily Oklahoman in 1991. I know it was from 1991 because on the back is an ad for music you can order with the barcodes from two cartons of Salems. Times have changed AND this recipe needed a little updating. I replaced several of the ingredients with a low fat equivalent, except the butter, Paula Deen would be proud :) I actually got to meet her at a trade show recently. Lovely woman, very kind. But, I digress. So, I also upped the amount of chopped onion and chicken. Less saucy more chunky. It came out DElish and, just like I like recipes to be, quick and easy. I use the pictured La Tortilla Oven to heat my Tortillas, Jim Chapman bought me one years ago, They. Are. Awesome. Your torts will stay warm for so long! We carry these on the back aisle by the Tortilla rack.


Here's my version of the recipe~
Chicken Enchilada Bake
2 tbs butter
1 cup diced onion
1 minced garlic clove
6 oz can IGA sliced olives, drained
4 oz can Ortega diced green chiles, drained
1/2 cup Fat free sour cream (Enjoyably Yours is the BeST)
10 oz can 98% fat free Campbells condensed cream of chicken soup
1 1/2 to 2 cups diced rotisserie chicken breast (Hope's Deli makes the BeSt)
1 cup shredded Tillamook Cheddar Cheese
8 Canteca Lite Gold Flour Tortillas
1/4 cup Humboldt Nonfat organic milk


Oven 350*. In a medium saucepan melt butter, sauté onion and garlic until tender. Stir in 1/2 of the olives, green chiles, sour cream and soup. Reserve 3/4 cup sauce. Heat tortillas inside the super FABulous La Tortilla Oven for 1 minute in your microwave, these babies will be hot. Remove pan from stove, add chicken and 1/2 of the cheese. Stir. Spray a 12X8 inch pan with non stick spray. Fill and roll 8 enchiladas. Add milk to reserved sauce. Spoon sauce over enchiladas and bake for 30 minutes. Remove from oven and top with remaining cheese and olives. Serve with your favorite toppings.
I served it with a Pear and Blue Cheese Salad, you can find the video for the salad on our Green Grocerette blog~


All your friends here at Susanville SuPeR wish you a fun and safe Cinco de Mayo!