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Saturday, May 5, 2012

Cinco de Mayo Enchiladas

I feel like Cinco de Mayo is one of those holidays that sometimes slips under the radar. However with my distinct love for a good margarita, I've yet to let it pass by without partaking in one of my favorite cocktails. I've found [learned] to avoid that whole one tequila, two tequila, three tequlia, FLOOR scenario, it's a good idea to accompany that icy-fresh margarita with something substantial. These enchiladas are just the man for the job. However, they're light enough that you are not set-up for an immediate siesta. Make these for your family or friends tonight and they'll be singing your praises 
.....until the margaritas [or cervezas] run out. 


Skinnygirl Margaritas are a must [in my opinion] to pair with this meal. 
After a couple of these, I could swear Bethenny Frankel was at my dinner table. 
[a girl can dream]


Cinco de Mayo Enchiladas 
serves 4-6 [or 2 with lots-o-leftovers]
  • 1 lb ground turkey, [98%/2%] 
  • 1/2 cup cream cheese, [reduced fat]
  • 2 cans enchiladas sauce [mild or medium...your choice]
  • 4 cups baby spinach
  • 1 small onion, roughly chopped
  • 4 tbsp cumin
  • 2 tbsp paprika 
  • 2 tbsp chili garlic sauce
  • 3 tbsp EVOO
  • 1 1/2 cups shredded colby-jack cheese
  • 1 avocado
  • 2-3 leaves of cilantro
  • 6 tortilla wraps 
  1. start by pre-heating oven to 375 degrees and spraying non-stick olive oil cooking spray in your casserole dish of choice. 
  2. in a large pan begin by browning ground turkey. once browned, add cumin, paprika, and chili garlic sauce. 
  3. next add onions, spinach, and EVOO. stir together and allow spinach to wilt. 
  4. meanwhile in a large bowl combine one can of enchiladas sauce and cream cheese. 
  5. add cooked spinach and ground turkey mixture to enchilada sauce/ cream cheese mixture. the heat from the spinach and ground turkey will melt the cream cheese, making it easier to combine.
  6. once the 2 mixtures are "married" well, begin adding 3/4 cup to each tortilla. [see below for my folding "how-to"]
  7. place filled tortillas in casserole dish. cover with remaining can of enchilada sauce. top with colby-jack cheese. place in the oven for 10-15 minutes, or until cheese is melted and sauce is bubbling. 
  8. serve with avocado slices, tortilla chips, and a dollop of greek yogurt on top. a leaf [or 2] of cilantro doesn't hurt either ;) 

please take note of the 2 different kinda of wraps found in the casserole dish. 
we can call this poor planing or great improvisation. your choice. 

My "how-to" 
We'll call this my tuck-n-roll


I have one word for this. Deelicious!!

-----

Last summer my best-friend got married. Her wedding had a lot Spanish flare. She teaches a dual-immersion Spanish-English Kindergarten class in NC [God-bless her] and is fluent in Spanish. He proposed when they were on vacay in the Dominican. With her roots in the Spanish culture and his impeccable timing, it only made sense to feature this fun flare on the big day. 
And with their 1 year anniversary around the corner, and today being Cinco de Mayo... 
why not feature some sombrero-wearin' party pics of their incredible day?? 

the stun-ning bride. 

[professional photos c/o Amanda + Brent of Millie Holloman Photography.]

truth-booth shenanigans. 

Love to the Reynolds & Happy Cinco de Mayo to all!!

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2 Comments:

At May 7, 2012 at 4:34 AM , Blogger Chelsea said...

What a cute wedding! love the cinco de mayo theme and the funny photobooth :)

 
At May 8, 2012 at 10:19 PM , Anonymous Anonymous said...

these are some of the most cheerful wedding pics ever... love your blog sando... so fun and based on the real life schedules of most people ...

 

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