This Saturday marks the150th anniversary of Cinco de Mayo. The official name of this holiday in Mexico is called El Dia de La Batalla de Puebla (The Day of the Battle of Puebla), it marks Mexico's victorious win against the French in the Mexican State of Puebla on May 5, 1862. Do you know that Cinco de Mayo isn't a major holiday in Mexico? It's actually a Mexican-American holiday. It has turned into a major holiday that everyone in the US, Mexican or not, have enjoyed celebrating. It's also a day people use as a license to overeat Mexican food.
Cook Time: 45mins
Estimated Cost: $10
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 tablespoon butter
- 8 oz. tomato sauce
- 1 onion, chopped
- 1 teaspoon chili powder
- 2 cups chopped cooked chicken breast
- 2 green chile peppers, chopped
- 8 (8 inch) flour tortillas
- Hot Sauce
- 1 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F
- In a small bowl mix the soup, tomato sauce and sour cream.
- Melt butter in a saucepan over medium heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, green pepper, 1/2 cup of cheese, soup mixture. Cook and stir until heated through.
- Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place in a baking dish. Cover with taco sauce on top, and sprinkle with cheese.
- Bake 20-25 minutes in the preheated oven, or until bubbly and lightly browned.
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