Have a Post-Cinco de Mayo Celebration!

In honor of Cinco de Mayo, I made our favorite chicken enchilada recipe this week  but I did not post it because it is not from Martha. My husband and I love these so much he insisted I share it, in case readers feel so inspired to have a post-Cinco de Mayo celebration. We are on a Mexican kick this week also because we are heading to Cabo in June with friends and I am booking it this week!  Whoo Hoo!

Chicken and Cheese Enchiladas
Ingredients
1 1/2 c Chicken, cooked, finely chopped (I pulse mine in the food processor)
1/4 cup Cream cheese
4 Green onions, sliced
1 ts Ground cumin
1 ts cayenne pepper
1/2 cup shredded cheddar or Monterey Jack Cheese
8 Corn tortillas
1 1/2 c fresh cut salsa

Preparation
In bowl, combine chicken, cream cheese, half of the green onions, cumin, cayenne pepper; set aside.  Using tongs, arrange first tortilla batch in single layer on work surface. Quickly divide the salsa among tortillas, spreading to edge. Arrange half of the chicken mixture in line down center of each, sprinkle with cheese,  roll up. Repeat with remaining tortillas. Place enchiladas, with sides touching, in 13x9-inch baking dish. Bake in 400F 200C oven for 15 minutes or until heated through.

These are very very yummy!  I make them in the summer when we have guests up to the cottage as it is an easy recipe to make for large groups.   As for refreshments...

I wanted to make Martha's Perfect Margarita's but was out of limes so I substituted lemons.  This was a awesome substitute because we ended up LOVING them!  I may have to make a few more of these to prep for our trip to Cabo in June.

 Martha's Perfect Margarita's

Ingredients

Serves 6

• 1 lemon, cut into 6 wedges
• Coarse salt
• Ice cubes
• 1 3/4 cups tequila
• 1/4 cup Cointreau
• 1/4 cup Grand Marnier
• 1/4 cup freshly squeezed lemon juice
• 2 to 4 tablespoons Lemon Simple Syrup

Directions

1. To salt-rim the glasses, rub a cut lemon around the rim of each glass. Fill a saucer with salt, and dip each glass, upside down, into the salt. Set aside.
2. Fill a blender jar three-quarters full of ice cubes. Pour tequila, Cointreau, Grand Marnier, lemon juice, and simple syrup over the ice. Begin blending on low, then increase the speed to high, until the ice is very finely chopped and the mixture is frothy. Taste for sweetness, adding more simple syrup if necessary. Blend a few seconds more, and pour into the salt-rimmed glasses. Serve immediately.

From Martha Stewart Living Television