My Cinco de Mayo Menu

Hi all, I wanted to follow-up last week’s Cinco de Mayo table decor post with pictures from my table on Cinco de Mayo with the food! (The most important part.)

It was just a small get-together with family and a small menu. Nothing too fancy but everything was very tasty so I wanted to share my Cinco de Mayo Menu.

The Menu:

• Shrimp Enchiladas with Sweet Corn Sauce
• Spanish Rice
• Chicken Tortilla Roll-Ups with Trader Joe’s Roasted Tomatillo and Mango Salsa for dipping
• Chips (I got mine from Trader Joe’s. They are tortilla chips with a hint of lime and sea salt…YUM YUM. They are very similar to the yum chips from Chipotle. I don’t think I’ll ever buy any other tortilla chips.)
• Salsa
• Cinco de Mayo Lime Cranberry Slush

Shrimp Enchiladas with Sweet Corn Sauce

For the Sauce:

• 1 box (10 oz) frozen corn & butter sauce
• 1 can (4.5 oz) Old El Paso chopped green chiles
• 1 tablespoon granulated sugar
• 1/4 cup lightly packed fresh cilantro sprigs
• 3/4 cup milk

For the Enchiladas:

• 1 tablespoon CRISCO light olive oil
• 1 teaspoon lime juice
• 12 oz uncooked medium shrimp (about 24), thawed if frozen, peeled and deveined
• 1/2 teaspoon ground cumin
• 1 cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag) I actually left this out.
• 1/4 cup diced red bell pepper
• 1 jalapeno chile, seeded, diced
• 2 cups shredded Mexican cheese blend (8 oz)
• 8 Old El Paso flour tortillas for soft tacos & fajitas (from 10.5 oz package)
• Finely chopped red cabbage, if desired, as a garnish
• Finely chopped green onions, if desired, as a garnish

Steps:

1. Heat oven to 350F. Spray 13x9inch glass baking dish with CRISCO Original No-stick Cooking Spray.
2. Cook corn in the microwave as directed on package.
3. In blender or food processor, place 1 cup of the corn and butter sauce, 3 tablespoons of the green chiles, the sugar, cilantro, and milk. Cover; blend on medium speed until creamy. Pour into a medium bowl; stir in remaining corn and butter sauce until well mixed. Set aside.
4. In 10-inch nonstick skillet, heat oil and lime juice over medium-high heat. Add shrimp; sprinkle cumin over shrimp. Cook 2 to 3 minutes, turning once until shrimp are pink. Remove shrimp from skillet to cutting board; chop. Set aside.
5. In the same skillet, cook potatoes over medium heat 4 to 5 minutes, turning occasionally, until thoroughly heated. Remove from heat. Stir in shrimp, remaining green chiles, the bell pepper, jalapeño chile and cheese until mixed.
6. Heat tortillas in the microwave as directed on package.
7. Pour half of the corn sauce in the bottom of the baking dish. Spoon about 1/2 cup shrimp mixture down center of each tortilla. Roll up each tortilla; place seam side down on corn sauce in baking dish. Pour remaining corn sauce evenly over enchiladas.
8. Bake 25 to 30 minutes or until thoroughly heated. To serve, place 2 enchiladas on each of 4 serving plates. garnish with cabbage and onions.

Recipe from www.pillsbury.com

Note: I made without the hash browns and this last time I made it I also felt like it needed more sauce.

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Spanish Rice:

• 2 tbsp extra-virgin olive oil
• 1/4 medium onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 2 c. long grain white rice
• 2 c. low-sodium chicken broth
• 1 c. tomato sauce (Note: so the first time I made this I didn’t have tomato sauce so I improvised and used salsa. It was so tasty. That’s how I make it all the time now. )
• Juice of 1/2 lemon
• 1 tsp chili pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Kosher salt
• Freshly ground black pepper
• 1 tbsp freshly chopped cilantro, for garnish

Instructions:

1. In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly 3 to 4 minutes. Next, add the rice and cook, stirring frequently, until toasted, 2 to 3 minutes. Stir in chicken broth, tomato sauce, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper
2. Increase heat to high and bring to a boil, then reduce to a simmer and cover. Cook until all liquid is absorbed, 15 to 18 minutes.
3. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Top with cilantro and serve immediately.

Recipe from www.recipes-for-all.com

Chicken Tortilla Roll-ups:

These are a throw together recipe. You use rotisserie chicken, a little cream cheese, and tomatillo sauce. Mix together, spread on tortilla, roll-up and then slice into small bites. There’s no rhyme or reason to the amount of chicken, cream cheese and tomatillo sauce — you just mix to taste.

Cinco de Mayo Lime Cranberry Slush:

This was just something I created on the fly. I don’t drink Margaritas…just not a fan of tequila. So I wanted to create my own version of a Margarita.

• 14 oz Deep Eddy Cranberry Vodka
• 1 can of frozen Limeade (lime juice concentrate)
• 2 12 oz cans of Cherry 7up
• Ice

Blend together and serve. Just be careful…the blender and fizz aren’t friends. But the slight mess was worth it…this is one TASTY drink! This made one pitcher. I will be making it again. The name may change depending on the occasion. And the next time I’ll remember to add the lime slices for garnish on the glass. I taste-tested it and that was it…I forgot all about the lime slice garnish for the glass. Yes, it’s that tasty.

Thanks for stopping by!

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