Cookbook Club Cinco de Mayo Party!

Cookbook Club Chick Chile EnchiladasToday is Cinco de Mayo!  Time to celebrate Mexican Style!  Here is not one, but THREE recipes that will help make YOUR day FESTIVE!  This cookcook club cook is EXCITED about trying them ALL!

We’ll start out with

Chicken Chile Enchiladas!

Prep: 20 min.Bake: 30 min. Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.

Yield: Makes 4 to 6 servings


  • 3 1/2  cups  chopped cooked chicken
  • 2/3  cup  Onion-and-Garlic Mixture
  • 2  (4-oz.) cans chopped green chiles
  • 1  tablespoon  chopped fresh cilantro
  • 3  (10-oz.) cans enchilada sauce, divided
  • 2  cups  (8 oz.) shredded Mexican four-cheese blend, divided
  • 8  (9-inch) burrito-size flour tortillas


1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.

2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.

3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

Click on LINK below or TITLE above for even MORE recipes, all from Southern Living Magazine and ALL guaranteed to make YOUR Cinco de Mayo SPECIAL!

Chicken Enchiladas

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 servings


  • 3  cups  chopped cooked chicken
  • 2  cups  (8 ounces) shredded Monterey Jack cheese with peppers
  • 1/2  cup  sour cream
  • 1  (4.5-ounce) can chopped green chiles, drained
  • 1/3  cup  chopped fresh cilantro
  • 8  (8-inch) flour tortillas
  • Vegetable cooking spray
  • 1  (8-ounce) container sour cream
  • 1  (8-ounce) bottle green taco sauce
  • Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro


Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Cookbook Club Party Style EmpanadaParty-Style Pork Empanada

Prep Time: 25 minutes
Cook Time: 17 minutes
Bake Time: 22 minutes
Yield: Makes 8 appetizer servings


  • 1/4  cup  slivered or sliced almonds
  • 3/4  pound  pork tenderloin (about 1 small tenderloin)
  • 1  (1.25-oz.) envelope picadillo seasoning
  • 1/2  medium-size sweet onion, chopped
  • 1  small red bell pepper, chopped
  • 1  tablespoon  olive oil
  • 1/2  cup  golden raisins
  • 3  tablespoons  fresh lime juice
  • 1/4  cup  chopped fresh cilantro
  • 1/4  cup  light sour cream
  • 1/2  teaspoon  pepper
  • 1  (11-oz.) can refrigerated French bread dough
  • 1  large egg, lightly beaten
  • Vegetable cooking spray
  • 1/2  teaspoon  cumin seeds (optional)
  • Salsa
  • Garnish: lime wedges


1. Heat almonds in a large nonstick skillet over medium-low heat, stirring often, 4 to 6 minutes or until toasted and fragrant.

2. Preheat oven to 375°. Cut pork into 1/2-inch cubes. Toss together pork and picadillo seasoning.

3. Sauté onion and pepper in hot oil in skillet over medium-high heat 5 minutes or until tender. Add pork mixture, and sauté 6 minutes or until browned. Stir in raisins and lime juice, and cook 30 seconds. Remove from heat. Stir in almonds, cilantro, sour cream, and pepper.

4. Unroll dough on a lightly floured surface. Gently stretch dough into a 14- x 12-inch rectangle. Spoon pork mixture onto dough, leaving a 1 1/2-inch border. Lightly brush edges of dough with egg, and roll up, starting at 1 long side and ending seam side down.

5. Carefully place dough, seam side down, on a baking sheet coated with cooking spray. Bring ends of roll together to form a ring, pinching edges together to seal. Lightly brush top and sides of dough with egg. Sprinkle with cumin seeds, if desired.

6. Bake at 375° for 18 to 22 minutes or until golden brown. Serve warm with salsa. Garnish, if desired.

Note: For testing purposes only, we used Nueva Cocina Picadillo Beef Seasoning and Pillsbury Refrigerated Crusty French Loaf.

To make ahead, prepare recipe as directed through Step 5. Cover with lightly greased plastic wrap, and chill 2 hours. Proceed with recipe as directed.

Want even MORE Cinco de Mayo?

  • Pico De Gallo Recipe | Free Online Recipes | Free Recipes – One of the recipes that I made for Cinco de Mayo is pico de gallo. For those of you not familiar with this condiment, pico de gallo is a salsa from Mexican.
  • 13 Surprising Facts about Cinco de Mayo – Cinco de Mayo is fast approaching. Because the origins of Cinco de Mayo are in Mexico, many Americans are fairly misinformed about what Cinco de Mayo actually is and why it is celebrated. Here, then, are 13 fun facts about Cinco de Mayo …
  • Cinco De Mayo Recipes | Food.People.Want – If you celebrate Cinco de Mayo the way folks around here do, you’re going to need some serious grub to soak up the booze. The following recipes will not only satisfy any Mexican cravings, they’ll also lay down a base coat before your …
  • BBQ Chicken Pizza Recipe | Free Online Recipes | Free Recipes – I thought the first calzones recipe I posted was amazing and I would say these BBQ chicken calzones are equally as delicious. If you are a big fan of Barbecue.
  • cheers for churros – churros. pop quiz: what does cinco de mayo have to do with the french? first, it marks the mexican victory over the french troops in the battle of puebla. (if you thought it was mexican independence day, you were wrong.) …
  • paper chef #19: tamales de guajolote en nopales – paper chef, july independence edition the ingredients corn ground coriander pine nuts and (from kevin at seriously good): the wild card for this event is independence day. whether you’re american, ethiopian, chilean, or thai, …

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