Saturday, May 5, 2012

Happy Cinco de Mayo!

Before I begin -- have you stopped by the latest book giveaway, Quilts of the Golden West? It's up for grabs this week to a random winner. Stop by the original post and make a comment; mention it if you sign up for e-mail, or 'follow,' and you've got 3 extra entries. Ends Sunday at midnight MST; we'll draw a winner Monday.
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The fifth of May has a huge significance out here in the Western states...not only does it mean BEER (fine, 'cerveza'), but Mexicans and Hispanics celebrate their cultural ties. (Not to mention it's 'sort of' Mexico's Independence Day.) It's a perfect time to put some great Mexican food on your table -- like shrimp enchiladas in a creamy sauce. Add a fruit salad, some refried beans and rice...and hey, life is good.


1 pound shrimp, peeled (or use a pound of smaller 'salad shrimp')
1 package flour or corn tortillas (I prefer corn, the Brick likes flour better)
1 package cream cheese*
1 teaspoon garlic
1/2 cup sour cream 
1/2 chopped onion
2 cups 'quesa fresa' (if you can't get this creamy Mexican cheese, substitute shredded mozzarella or Monterey Jack)
1 cup salsa verde

*Kraft has an excellent Cooking Creme product that works especially well in this recipe

Heat oven to 350 degrees. Heat tortillas briefly in the oven (5 min.), or nuke them in the microwave (30 seconds), until they're just pliable. Take each tortilla, add a strip of salsa verde sauce, then a sprinkle of onion, fresa cheese, then top with shrimp. Roll quickly, and place in a casserole or pan. (Spray it first, to keep the food from sticking.)
    Heat the cream cheese until it's melted, then stir in garlic and sour cream. Pour over filled tortillas, sprinkle with any leftover onion and cheese. Bake for 40 min., until shrimp are cooked and sauce is bubbling. Serves 4, with (hopefully) leftovers.  

Pioneer Woman's hosting a huge smorgasbord of Mexican food ideas -- stop by for more ideas. Have fun!

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