Cinco de Mayo

We love any excuse to eat Mexican food in our family and Cinco de Mayo is one of those times.  Here’s some of our favorite Mexican recipes:

Chicken Enchiladas

3 Chicken Breasts

1 tsp. Salt


8 oz. of Cream Cheese, softened

2 Cans of Cream of Chicken Soup

16 oz. of Sour Cream

1-2 Package of Taco Seasoning

4 oz. Can of Green Chilies

12 flour tortillas

16 oz. of Monterey Jack Cheese

Preheat oven to 375 degrees

In a pan cover chicken breasts with water and salt.  Bring to a boil.  Lower heat to medium and boil until chicken is no longer pink approximately 20 minutes.  Cool and then shred using forks.

Combine cream cheese, soup, sour cream, taco seasoning, and green chilies.  I use about 1 1/2 packages of the taco seasoning.  You can add more or less depending on how spicy you want the enchiladas.  Reserve one cup of sauce for the top of the enchiladas and add chicken to the remaining sauce.

Place three tablespoons of the chicken filling on the edge of the flour tortillas and roll.  Place them side by side in a 9×13 pan.  Top with reserved sauce and cheese.

Bake for 30 minutes or until sauce is bubbling.


Mexican Rice

16 oz. Can of Diced Tomatoes

1/3 Cup of Oil

Small Onion, Minced

4 oz. Can of Diced Green Chilies

2 Cups of Long Grain White Rice

4 Minced Garlic Cloves

2 Cups of Chicken Broth

1 1/2 tsp. of Salt

1/2 Cup of Chopped Cilantro

Puree the canned tomatoes and set aside.

Place rice in a strainer and rinse for two minutes.  This will keep the rice from sticking together.

Heat oil in a fry pan on medium heat and add minced onion, green chilies, rice, and garlic.  Cook until rice is golden brown.  Add pureed tomatoes, chicken broth, and salt.  Bring to a boil.  Reduce heat, cover, and simmer for 30-35 minutes, stirring occasionally, until liquid is absorbed and rice is cooked through.  Top with cilantro and serve.


Corn and Black Bean Salsa

Two 8 oz. Cans of Rotel Tomatoes and Chilies.  (I use mild)

1 14 oz. Can of Mexican Style Corn

1 12oz. Can of Black Beans

1 Bunch of Green Onions, Sliced Thin

Chili Powder To Taste

Garlic Powder To Taste

Cumin To Taste

Salt and Pepper To Taste

1/2 Cup of Cilantro, Chopped

Avocado, Diced

Drain corn and black beans.  Combine all ingredients and mix well making sure the spices are mixed in well.  Chill and serve with chips.








Dru About Dru

There are so many things I could say but I will just start with the basics. Mother to 4. Grandmother to 11 (Yes, 11. All under the age of 9.) I am a former Army wife and we spent 15 years traveling around the world. It was such a thrill to have seen so many places and meeting lifetime friends. I spent many years working in the craft industry and love getting together with friends and creating. I have a lifelong love of thrift shops, antiques, and yard sales.

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