Happy Cinco de Mayo my friends! Our usual go to dish for this celebratory day is chicken enchiladas. These are really delicious all year! I make some rice and beans on the side and some pico de gallo and we are set!

These enchiladas are really easy and oh so scrumptiously mouth wateringly yummo! I have found the fastest, easiest, and most moist chicken to use is the precooked whole rotisserie chicken they sell in stores hot foods sections these days. Not only are they good for a chicken dinner night, but the succulent moist rotisserie chicken makes the enchiladas melt in your mouth!


Chicken Enchiladas

1 pkg corn tortillas
1 whole rotisserie chicken
1 large can enchilada sauce
1 package shredded cheese
Your choice of toppings: try olives, onions, cilantro or some pico de gallo (recipe below)
As you ca see from the picture here, this recipe makes a lot of enchiladas!

Warm the Enchilada sauce in a pan on low heat
Pick all the chicken off the bones and shred by hand
To assemble, take a tortilla, dip it in the enchilada sauce, place it in your baking dish and fill with chicken and cheese.
Then gently fold over the edges and turn the whole enchilada so it is seam side down in the pan
Repeat this process until your pans are full and your ingredients are gone.
Pour remaining enchilada sauce over the top and sprinkle with cheese cheese.
Bake at 325 degrees for about 20 minutes or until cheese is melted and browned to your liking.


Pico de Gallo

4-6 tomatoes

1/2 medium onion

1 whole Serrano chili pepper (or more if you can stand the heat)

Cilantro to taste

Salt to taste and sometimes I add a sprinkle of garlic powder too!

Chop up the tomato, onion and pepper and place in a bowl

Add cilantro and seasonings, stir and enjoy!

What is your favorite festive dish for today?