Cookin’ for Cinco de Mayo!

There’s still time to have friends over and serve a few of your favorite Mexican Dishes! Cinco de Mayo is happening Sunday, May 5th! With a few days remaining before the “Fesitval” begins there’s time to still prep! A little History behind this date is Cinco de Mayo is an annual celebration held on May 5th. The date is observed to commemorate the Mexican Army’s difficult victory over the French Empire at the Battle of Puebla, on May 5, 1862, under the leadership of General Ignacio Zaragoza. In the United States, Cinco de Mayo has taken on a significance beyond that in Mexico.In the U.S. the date has become associated with the celebration of Mexican-American culture and we love to join in the Celebration with “Family & Food”~ Here is an idea for this day!

Corn Tortilla Chicken Lasagne:

(2 Casseroles – 12 servings each)

36 corn tortillas

2 cans kidney beans, rinsed & drained (1-28 oz. & 1-16 oz)

3 jars (16 ounces each) salsa

6 C. shredded cooked chicken breast

3 large green peppers, chopped

3 cans (3. ouncs each) sliced ripe olives, drained

3 C. shredded Monterey Jack Cheese

3 C. shredded Cheddar Cheese

3 C. sour cream

In 2 greased 13X9 inch baking dishes arrange 6 tortillas. Layer each with 1 C. arrange 6 tortillas. Layer each with 1 C. chicken, 2/3 C. kidney beans, 1 C. salsa, 1/2 C. sour cream, 1/2 C. green peppers, 1/3 C. olives, 1/2 C. Monterey Jack Cheese & 1/2 C. Cheddar Cheese. Repeat layers twice. Cover & bake at 350 for 25 minutes. Uncover: bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

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