I love Cinco de Mayo for its festive bright colors, celebratory spirit and…food. It reminds me a bit of the Fourth of July but the fire works are reserved for the backyard grill or firepit! This salute to Mexican heritage and pride is celebrated throughout the U.S. as well as regionally in Mexico and is the perfect reason to host your very own fiesta! Here’s an easy (and tasty) way to flavor up your menu in the spirit of the day.
Roasted Chicken Enchiladas
1 roasted chicken, pulled and shredded
3 small yellow squash-cut in half, then into 1/8′ half moon slices
2 medium size zucchini-cut the same as the squash
1 red bell pepper, seeded and julienned
1 medium yellow onion large, diced
Small bunch of cilantro, chopped
1 package Celebrating Home chicken enchilada soup mix #05088 2
2 tablespoons of olive oil
1/4 cup chopped green chiles
10-ounce can Rotel® tomatoes
1/2 cup shredded cheddar cheese
1/2 cup monterrey jack cheese
12 flour tortillas
Preheat oven to 400 degrees.
In a medium bowl, combine squash, zucchini, pepper and onion. Place on prepared baking sheet and roast in oven until vegetable edges start to turn golden brown (about 7 minutes).
Combine chicken and vegetables; then add 1 tablespoon cilantro, 2 tablespoons chicken enchilada soup mix and 1/4 cup chopped chiles. Mix until chicken and vegetables are evenly coated.
Place 1/3 cup chicken mixture in middle of each tortilla. Fold each tortilla to form a snug roll.
Pour Rotel® into prepared 9 x 13-inch casserole dish (or two 8 x 8-inch baking dishes), then layer filled tortillas on top of it.
Mix cheeses and sprinkle over tortillas, then bake in oven for 5 minutes or until cheese starts to brown.
To save time, pre-assemble tortillas up to two days in advance, then bake covered and without cheese for 20 minutes. On party day, just top tortillas with cheese, then broil 3-5 minutes before serving.