Happy Beautiful Saturday, and it just happens to be Cinco De Mayo.. (Key Lime Pie, Chile-Chicken Enchiladas, Spanish Rice, Refried Beans, Guacamole)

What a glorious Saturday..  We are having Munchkin time and loving it..  She helped me plant my Lavender this morning..  she claimed one,  so I have to make sure it has pretty flowers..  got some new sexy shoes today..  and I love them..  wearing them now..  lol  So since it is Cinco De Mayo I decided to do a Mexican themed dinner tonight..  plus who doesn't love Mexican food.. 

Key Lime Pie

2 c graham crackers
1 stick butter, melted
3 tbsp sugar

Mix all together and press into bottom and up sides of a 9 inch deep dish pie plate..

1 can sweetened condensed milk
1 can frozen limeade, thawed
2 c whipped cream

Mix all together and pour into crust..  place in freezer and freeze for 6 hours..

Chile-Chicken Enchiladas

2 cans enchilada sauce
2 chicken breast, boiled and shredded
1 1/2 c Colby Jack cheese, shredded
1 c sour cream
1 4.5 oz can chopped green chiles
1 pkg flour tortillas
1 c shredded cheddar cheese

Heat oven to 350 degrees. Spray bottom of 13x9-inch  glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, colby Jack cheese, sour cream and chiles.  Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam sides down in baking dish. Top with remaining  sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.

Spanish Rice

1 small onion, chopped
olive oil
1 c rice
2 c salsa or tomatoes with chilis

In a saucepan cook the onion until tender,  add the rice and toast..  add the salsa or tomatoes,  bring to a boil,  stir, reduce heat and cover and cook for about 20 minutes.. fluff with fork and serve hot

 Refried Beans

olive oil
1 small onion, chopped
2 cans pinto beans, drained,  but reserve juice
taco seasoning
salsa
mozzarella cheese

In large skillet heat the oil,  add the onion and cook until translucent.. add the beans and some of the juice,  mash with a fork or potato masher and cook adding more juice as needed.. add the seasoning and the salsa..  stir occasionally,  serve hot with shredded mozzarella cheese.. 

Guacamole

4 large avacados
2 tomatoes, diced
juice from 1 lime
1/3 to 1/2 c salsa
salt and pepper

Halve the avacados and remove the pit,  cut with a sharp knife in a dice and remove with a spoon..  put into bowl and squeeze the lime over the avacado,  add the tomatoes, salt, pepper and salsa,  mix well and serve with your favorite tortilla chips..