Cinco de Mayo is one of my favorite foodie holidays. I worked in a Tex/Mex restaurant for a long time and they also threw a huge bask on May 5th. If you are not familiar, Cinco de Mayo is the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. Do not mistake Cinco de May for Mexico’s Independence Day, which is celebrated on September 16. One of my favorite dishes I make every May 5th (and several other days during the year) are my Ah-mazing White Pork Enchiladas with a Creamy Green Sauce.
I love this recipe because it is one of those make it and forget it while it cooks recipes. The pork or chicken is cooked in the crock pot and the other ingredients get mixed together and then poured on top. I am not kidding you, these White Pork Enchiladas with a Creamy Green Sauce taste like a little slice of spicy heaven! When I make it, I also double up on the portions because it tastes just as amazing the day after as they do the day you put them together. This is also a great dish to make for potlucks or to take to a new neighbor (although, they may not leave you alone!!) If you want a light and refreshing cocktail to pair with this spicy dish, try my Dirty Shirley Cocktail (Adult Shirley Temple.)
- One pork loin or 3 pounds chicken breasts
- Coarse salt and ground pepper
- 5 garlic cloves, unpeeled and copped
- 1 package taco seasoning
- 2 jars (16 ounces each) medium green salsa
- 1 can chopped green chilies
- 1 can black beans
- 1 can spicy chili beans
- 3/4 cup heavy cream
- 12 corn tortillas (6-inch) (flour will work but then they would be considered burritos)
- 12 ounces shredded Monterrey Jack or Mexican Blend cheese
- 1/2 cup fresh cilantro, chopped (optional)
- Place pork (or chicken) in crockpot with 1/2 salsa mixture, 1 cup of water and taco seasoning. Cook on high for 4 hours or low for 6. Meanwhile, in a large bowl, combine remaining salsa and cream.
- Once pork (or chicken) is cool enough to handle, shred meat. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture, and beans.
- Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
- Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.
What is your favorite Cinco de Mayo dish?