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| London – 2013 |
Tomorrow is CINCO de MAYO!!!
In case you weren’t aware…our fam LOVE LOVE LOVES Mexican food.
So naturally…we make sure to always celebrate this holiday.
😝
And you can, too!
I’ve got your dinner menu all lined up for tomorrow night.
Our fam loves ALL of it!!!
EnJoY!
One of my very favorite drinks to serve up whenever we have Mexican food is
{my good friend Tiffany’s recipe for}
Non-Alcholic Sangrias.
They are YUM-MY!
And perfect for EVERY crowd!
1/4 c. sugar
1 c. orange juice
1 Tbs. lime juice
4 c. 7-UP
4 c. light cranberry grape juice
Sliced 1/2 fresh lemon
Sliced 1/2 fresh lime
Combine all ingredients except 7-UP. Stir until sugar is dissolved. Add 7-UP just before serving.
Green Salsa
28 ounce can of tomatillos {drain most of the juice}
1/4 cup sugar
1 bunch of cilantro {stems and all – just rinse off}
1/2 yellow onion – don’t need to dice
1 jalapeno {I use half and only leave a few seeds in it in an effort to prevent too much spicey-ness.}
Just dump everything in your blender and blend!
Refrigerate before serving. It sets up when refrigerated
{gets kind of gel-like} so just stir before you serve.
YuMmmmMmmmM!
Honey Lime Chicken Enchiladas
3/4 cup honey
6 Tbs. lime juice
3 Tbs. vegetable oil
2 tsp. chili powder {If you want your enchiladas SPICY! add more of this}
3/4 tsp. garlic powder
Mexican blended shredded cheese
Flour tortillas
1 can green enchilada sauce
Cook and shred 4-6 chicken breasts.
{I just pile up my crock pot with chicken, add 2 cans of chicken broth and cook all day on high. Then they just fall apart when I go to shred}.
Mix above sauce with shredded chicken. Be sure to coat ALL of the chicken. Put chicken mixture into the middle of the tortilla, sprinkle some cheese and roll up.
Top with green enchilada sauce and more cheese.
Bake at 350 for 30 minutes covered.
Un-cover and bake for 15-20 minutes more or until cheese starts to bubble.
