Sunday is Cinco de Mayo.
The 5th of May, commemorates the victory of the Mexican militia over the French army at the Battle of Puebla in 1862. It is primarily a regional holiday celebrated in the Mexican state of Puebla.
It is not, as many people think, Mexico’s Independence Day which is actually Sept. 16.
In the United States the holiday has evolved into a celebration of Mexican culture and heritage.
If you would like to celebrate, why not make a batch of these delicious enchiladas.
Chicken Enchiladas
1 pound boneless, skinless chicken breast, diced
1 medium onion, chopped
1 tablespoon canola oil
8 flour tortillas
1 ½ cups grated Monterey jack cheese
¼ cup butter
¼ cup flour
One 14.5-ounce can chicken broth
1 cup sour cream
One 4-ounce can chopped green chilies
Preheat oven to 400 degrees.
Lightly spray a 9 x 13-inch baking dish with cooking spray.
Heat the oil in a medium saucepan and add the chicken and onion, sautéing just until the chicken is done.
Divide the chicken evenly between the tortillas and sprinkle each with about 1½ tablespoons cheese.
Roll each enchilada and place, seam side down in prepared baking dish.
Melt butter and stir in the flour to make a roux; cook, stirring constantly, until the mixture begins to thicken. Whisk in the chicken broth and bring to a boil, stirring frequently.
Remove the sauce from the heat and stir in the sour cream and chilies.
Evenly pour the sauce over the enchiladas and top with remaining cheese.
Bake the enchiladas for approximately 20 minutes or until the cheese is melted and the sauce begins to bubble around the edges of the dish.
Serves 4.
If you would like to make these a little healthier, feel free to substitute low-fat cheese and sour cream in this recipe. They still taste great.
Happy Cinco de Mayo!
Linda Murchison can be reached at 315-4431 or lmurchison@nwfdailynews.com. Write to Daily News, P.O. Box 2949, Fort Walton Beach, FL 32549.