Party Recipes for Cinco De Mayo

Cinco de Mayo is a regional Mexican holiday that commemorates Mexico's victory over the French in the Battle of Puebla on May 5, 1862, as outlined on Wikipedia.

For your next Cinco de Mayo celebration, you might consider some of the following recipes:

Rotel dip

1 lb block of Velveeta
1 can Rotel tomatoes
1 lb of cooked sausage or hamburger meat (optional)

Melt the Velveeta either in the microwave or on the stovetop. Drain the tomatoes. Add the tomatoes and the meat. Serve with tortilla chips. Try to find festive bowls to serve both the chips and dip to give your party flair.

Chicken enchiladas

2 cans cream of chicken soup
1 can of green chilis
1 carton (8 oz) sour cream
1 lb Monterey jack cheese (grated)
1 small onion (chopped)
1 lb of cooked chicken
2 packages of large corn tortillas (usually come 9 to a package)

In a saucepan, heat the chicken soup. Add the green chilis and sour cream, mix, then set aside. On one side of a tortilla, place some chicken, onion and cheese. Roll up and place on a casserole dish with the rolled side down. After you have finished this step, pour the soup mixture over the enchiladas, making sure to separate each one so that the mixture gets in between the enchiladas as well. Sprinkle remaining cheese over the top. Cheddar cheese can be used to sprinkle over the top as well. Bake at 350 for approximately 25 minutes. Garnish with sliced jalapenos before serving.

Cheese enchiladas

1 cup of butter
1 ½ cup chicken broth
1 can of green chilis
1 medium onion
1carton (8 oz) sour cream
¼ cup of flour
2 packages of large corn tortillas

In a large skillet, melt butter over medium heat. Add flour and chicken broth to make a gravy. Turn the heat off and add chilis and sour cream. Set aside. On one side of a tortilla, place some cheese and onion. Roll up and place rolled edges down in a casserole dish. Pour sour cream mixture over the enchiladas separating each one to let the mixture get between the enchiladas. Sprinkle cheese over the top and bake at 350 for 25 minutes. Garnish with sliced jalapenos before serving.

Guacamole dip

6 avocados
1 pint sour cream
1 ½ cup salsa
1 small onion-finely chopped
Salt & pepper to taste
Lemon juice

Mash avocados. Add sour cream, salsa, onion, salt and pepper. Add lemon juice. As well as for flavoring, the lemon juice helps prevent the dip from turning brown. Serve as you would guacamole or as a dip with chips.

Drinks and a desert should be decided on to make this the perfect meal and to make the party spectacular.