We work hard here at Launcher, but we also know how to cut loose and enjoy the fiesta!
We work hard here at Launcher, but we also know how to cut loose and enjoy the fiesta!
What better way to celebrate Cinco de Mayo than with delicious food and perhaps even a margarita or two? (Hold the salt, please!)
For those of you cooking up your own fiesta snacks, we are excited to share our favorite spin on classic enchiladas! (We will leave the margarita recipe up to you!)
OH! And don’t forget the hot sauce!
INGREDIENTS
- 12 Old El Paso Taco Boats
- 2 10oz cans of enchilada sauce (red or green)
- 2 cups divided in half, shredded cheese
- 1 large poblano pepper, about 1 cup chopped
- 3 cloves garlic, chopped
- 2 tbsp butter
- 2 cups cooked shredded chicken
- 1/2 cup of sour cream
- 4 oz cream cheese
- salt to taste
TOPPING IDEAS
- Sour Cream
- diced tomato
- cilantro
- chopped jalapeno
- hot sauce
INSTRUCTIONS
- Preheat oven to 375 degrees. Grease a baking sheet and place the boats on the baking sheet.
- Saute the chopped poblano peppers over medium heat for about 7 minutes or until they begin to soften. Add the garlic and saute another 2 minutes. Season with salt and then add the butter to melt into the mixture. Give it a stir.
- To the pan add the shredded chicken, the sour cream, cream cheese and 1 cup of the shredded cheese. Mix to combine. The mixture should be thick and creamy. If it seems a little dry add a little chicken broth or water to moisten. Season with salt if needed.
- Fill the bottom of each boat first with 1 tablespoon of green enchilada sauce and then 2 tablespoons of the chicken poblano mixture. Top with another tablespoon of the green enchilada sauce. Sprinkle the remaining 1 cup of cheese evenly over the boats (about a heaping tablespoon per boat).
- Bake the boats in the oven for 10-12 minutes or until the cheese is nicely melted and the boats are lightly toasted along the edges.
- To Serve: Garnish each of the enchilada boats with a dollop of sour cream, diced tomato, and chopped cilantro.