I am so excited for Cinco de Mayo coming up! That weekend will be fun-filled and full of friends, family and lots of food! We have a new house and can’t wait to have everyone over to see it and enjoy some delicious food. Thanks to me being a part of the Role Mommy Writer’s Network, I now have some new, delicious recipes to try out from Chef Ingrid Hoffman and some fun printables to make our festivities a little more….festive!
Makes 4 to 6 servings
- 1 pound boneless, skinless chicken breast halves, trimmed of excess fat, rinsed
- 3 cups water
- 3 garlic cloves, crushed under a knife and peeled
- 1 teaspoon Delicioso Adobo Seasoning
- 6 medium tomatillos (about 12 ounces), husked, rinsed, and quartered
- ½ medium yellow onion, coarsely chopped
- ¼ cup packed cilantro leaves, plus more for garnish
- 2 jalapeños, seeded and coarsely chopped
- ½ cup fat-free sour cream
- 2 tablespoons freshly grated Parmesan cheese
- 8 corn tortillas
- cooking spray
- 1 cup (4 ounces) 2% milk reduced-fat mozzarella cheese, shredded
- Place the chicken, water, 2 of the garlic cloves, and the adobo to a boil in a medium saucepan over high heat. Reduce the heat to low and cover. Simmer until the chicken is opaque when pierced in the thickest part with the tip of a knife, about 15 minutes. Transfer the chicken to a cutting board. Strain the cooking liquid into a heatproof bowl and reserve. Let the chicken cool. Using two forks, shred the chicken into bite-size pieces.
- Puree the tomatillos, onion, cilantro, jalapeños, and the remaining garlic clove with ¼ cup of the reserved cooking liquid. Transfer to a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring often, until slightly thickened, about 10 minutes. Remove from the heat. Stir in the sour cream and Parmesan. Pour into a wide, shallow dish or bowl.
- Wrap the tortillas in moistened paper towels. Microwave on high (100%) until the tortillas are pliable, about 15 seconds.
- Position the broiler rack 6 inches from the source of heat and preheat the broiler. Spray a 9 × 13-inch flameproof baking dish with cooking spray. Dip each tortilla in the sauce. Transfer to a plate. Place about 2 tablespoons of the chicken on the tortilla and roll it up. Place, seam side down, in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with the mozzarella cheese.
- Broil until the cheese is melted, about 1 minute. Sprinkle with the cilantro and serve immediately.
Mango Tomatillo Guacamole
Makes 2 cups
- 2 ripe Hass avocados, halved, seeded, and peeled
- 2 tomatillos, husked and finely chopped
- 1 ripe mango, peeled, seeded, and cubed
- ½ small red onion, finely chopped
- 1 serrano chile, finely chopped (remove seeds before chopping for less heat)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint leaves, chopped
- 1½ tablespoons fresh lemon juice
- kosher salt
- baked tortilla or pita chips, for serving
- Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky. Fold in the tomatillos, mango, onion, chile, cilantro, and mint. Add the lemon juice, and gently mix to evenly distribute the ingredients. Season with salt.
- Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled, at least 1 hour. Serve with the chips for dipping.
Makes 4 servings
pico de gallo:
- 4 small ripe tomatoes, diced
- 1 small white onion, diced
- 2 jalapeño peppers, seeded and finely chopped
- ½ cup packed cilantro leaves, chopped
- ¼ cup fresh lime juice
- 1 teaspoon extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound ground lean turkey breast
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- ¼ teaspoon dried oregano
- 1∕8 teaspoon salt
- ¼ cup water
- 4 8- to 10-inch whole-wheat or whole-grain tortillas, each cut into 6 wedges
- cooking spray
- 1 8-ounce bag shredded reduced-fat Mexican cheese blend
- 1 15-ounce can black beans, rinsed and drained
- ½ cup ripe black olives, sliced
- 1 Hass avocado, peeled, halved, pitted, and diced
- low-fat sour cream or nonfat plain Greek yogurt (optional)
- 2 scallions, white and green parts, chopped (½ cup)
- To make the pico de gallo, combine the tomatoes, onion, jalapeños, cilantro, lime juice, and oil together in a medium bowl. Season with salt and pepper.
- For the filling, heat the oil in a large skillet over medium-high heat. Add the turkey and the chili power, cumin, garlic powder, onion powder, paprika, oregano, and salt. Cook, stirring often, breaking up the turkey with the side of a spoon, until the turkey begins to brown, about 5 minutes. Stir in the water and reduce the heat to medium-low. Cover and simmer until the turkey is cooked through, about 5 minutes.
- Preheat the oven to 400°F. Line 2 large baking sheets with aluminum foil.
- Spread the tortilla wedges on the baking sheets and spray with the nonstick spray. Bake until golden brown and crispy, about 5 minutes. Remove from the oven.
- Spray a large, shallow baking dish with nonstick spray. Spread half of the tortilla wedges in the baking dish, and top with half of the cheese, half of the turkey mixture, half of the beans, and half of the olives. Top with remaining tortilla wedges, and repeat with the remaining cheese, turkey mixture, beans, and olives. Bake until the cheese melts, about 10 minutes.
- Remove from oven and sprinkle with half of the pico de gallo and the avocado. Spoon a large dollop of the sour cream on top of the nachos. Sprinkle with the scallions. Serve immediately, with the remaining pico de gallo on the side.
Now that your mouth is watering and you are ready for your fiesta, you need some party decorations! Click on the thumbnails below for full-sized images to print!
For even more ideas, recipes and Cinco de Mayo fun, visit http://www.mycokerewards.com/cocacola
Disclosure: This post was compensated in a collaboration with Role Mommy Writer’s Network and Coca Cola. All opinions expressed are 100% my own.