Quatro de Mayo

This week I am making chicken enchiladas in honor of Cinco de Mayo, just a day early. I will have some chopped cilantro and green onions for garnish, but it would be nice if someone would bring some sour cream too. I have plain yogurt that might do the trick.

Here is the recipe - I got this from FoodNetwork.com, where I get most of my recipes. I am editing a little because I cut a few corners.

Ingredients:
1 rotisserie chicken
salt & pepper
cumin
garlic powder
Mexican spice mix (like taco mix)
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
1-2 cans chopped green chiles
1 can chopped chipotle chiles
1 can stewed tomatoes
1/2 tsp. flour
corn tortillas
canned enchilada sauce (I use green and red)

Shred rotisserie chicken and set aside. Saute onion and garlic in a little vegetable oil or olive oil, then add corn and chiles. Stir well to combine, then add canned tomatoes. Add shredded chicken to mixture and sprinkle with taco seasoning, cumin and garlic powder. Add flour to thicken the sauce. *Edited to add: I had to add a can of green enchilada sauce because this was not very sauc-y otherwise!

Coat the bottom of 2 13x9 in. pans with enchilada sauce, and then either dip tortillas in more sauce OR you can dip them in a little hot oil on the stove to make them pliable. Oil is the traditional way, but it is HOT and messy, so use care. Spoon a little of the chicken mixture in each tortilla and roll up, placing seam side down in the pan. **OR you can just layer the tortillas when you get tired of dealing with gloppy, falling-apart ones. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes if you wish.

-- Andi