more Mexican fun

I made enchiladas for dinner last night for Cinco de Mayo. I used the recipe here. I thought they were delicious. Kevin liked them alright. I did follow the recipe. Maybe I should have used a bigger pan, or maybe corn tortillas? The recipe did call for flour ones, though. Hum. He always likes my food better when I have no recipe. Go figure. Next time I am going to try these tacos. I love everything New Nostalgia does! And I like tacos better than enchiladas anyway. Here is the recipe I used, in case you are interested. They were really good – don’t let Kevin deter you.

Chicken Enchiladas
Ingredients

1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

We also had margaritas! I had some frozen pineapple chunks from the last time we had a fresh pineapple so I added that to the mix and tequila. It was so tasty. I don’t have margarita glasses, though. So, martini glasses it was.
For dessert, the kids and I made cookies that looked like sombreros. I can’t remember for the life of me where I saw this idea. It’s been floating around my head for a long while. It was easy. Here is how we did it.
I totally cheated and used refrigerated sugar cookie dough. After the cookies were cooled, I put some icing on a Rolo and the bird pressed it into the center. Then, I spread some icing on the edges and my little helper sprinkled them. She loved that job! I found that placing the cookie in a bowl while she sprinkled, really kept the mess down. In my memory, they looked more like sombreros (I am pretty sure the original place I saw them used gumdrops, but I like rolos better) I think they would look more like hats if I made the cookies a little smaller. You could also add dots of icing to the cookie and sprinkle those too. Sombreros are very fancy and festive. They were fun to make and turned out cute. And tasty.