Friday, May 5, 2017

Ciinco de Mayo

This is another repost from my old blog.  I was looking for this recipe and remembered it was on my blog.  I thought I would share it again.  Happy Cinco de Mayo everyone.

Today is Cinco de Mayo.  The holiday originated in Mexico but has evolved into a celebration of Mexican culture and heritage by much of the large Mexican-American community here in the Bay Area and other areas.

the glass and the paper mache clown are from trips to Mexico

The following recipe did not come from the book shown. It is one I clipped from the local newspaper some years ago

Serves 4

About 2 cups shredded roasted chicken
1 ½ cups basic tomatillo salsa (see recipe below)
8 corn tortillas softened on griddle or steamed (see note)
½ cup heavy cream
1 cup shredded Monterey Jack cheese

Moisten chicken with ½ C. of salsa. Spoon about ¼ cup of the chicken mix into each tortilla. Roll up tortillas and place seam side down in a greased baking dish. Pour remaining salsa over enchiladas, then drizzle on the cream. Sprinkle cheese over the top. Broil until bubbly and golden brown around the edges. 

Note: Keep softened tortillas warm by wrapping them in foil, cold tortillas do not roll well.


12 small to medium tomatillos (about a pound) husked and rinsed well.
½ tablespoon cooking oil
¼ cup chopped white onion
2 garlic cloves
3 serrano chiles cut in half
¼ to ½ cup chicken broth
¼ cup chopped cilantro
2 teaspoons white wine vinegar
½ to 1 teaspoon salt

Place tomatillos on a rimmed baking sheet, broil on med-high heat for about 4 minutes. Turn the tomatillos around a bit and broil another 4 minutes.

Heat oil in small skillet. Add onions, sauté until limp. Push them aside, add garlic and chiles. Sauté until onions are golden brown around the edges. About 5 minutes.

Combine onion mix and tomatillos in a processor and roughly puree. Add ¼ cup broth and the cilantro. Puree. Add more broth if you would like a thinner sauce. Add vinegar and salt to taste.

Yields about 1 ½ cups sauce

Recipe from the S.F. Chronicle

**NOTE: If you truly want to be "rapido" there are some good versions of Salsa Verde on the supermarket shelves. Not as good as homemade but sure quicker.


  1. I love Enchiladas Suizas. I use the bottles salsa verde and add hatch green chilies too. Tonight we are having chicken fajitas.

  2. Happy Cinco de Mayo! We'll be eating Mexican food today (not that that's unusual ;) ), but we'll be eating out. That recipe does look good :)

  3. I am so very sorry I left you in a lurch last week. My sincere apologies. I thought about Cinco de Mayo, but it was mainly because our dear friend Halle's birthday is that day. Glad you celebrated it. You are always so good about that. I hope to share something next year.