**(My sister borrowed my camera for a few days, so you get cell phone pics today.)
It’s getting close to the end of our school year. We are getting burned out and just want to spend our days outside. Alas, we just got to get it done. We decided to take a break from our regular routine and learn about why Mexico celebrates Cinco de Mayo, but….we had to do it in style:
As Luchadores! Thanks to this post and a really fun site!
We made homemade salsa (a favorite around here). So simple and everything is added to the ratio we like, roma tomatoes, walla walla onion, sweet white frozen corn, fresh garlic, fresh japelenos, fresh cilantro and garlic salt. We could eat this every day.
We eat tacos often enough, so we changed it up with chicken enchiladas. Now, I am sure you all have a top secret family recipe, we, on the other hand, wing it. Whatever I have in my cupboard is what I use. If I don’t have cream of chicken soup, we just use cream cheese and some milk. Remember all that chicken I canned a couple posts ago, well, this dinner is one of the reasons why I like to can chicken. It took about 15 minutes to prep before sticking it in the oven. My girls kept sneaking bites of the chicken mixture while I was filling torillas. These enchilada were filled with canned chicken, a can of diced chiles, cream of chicken soup and 1/2 packet of taco seasoning. Just throw it together until you like the way it looks…or smells…or tastes…
Then pour on some enchilada sauce and sprinkle on some cheese, 25 minutes in the oven and there you have it! It makes good leftovers too.
I cheated on the rice. It came from a box. Easy enough from my daughter to make without my help and an easy dinner to throw together or make in advance.
And that is about as fancy as it got.
We may, or may not, have finished the night off by watching Nacho Libre…