Yesterday was Cinco de Mayo, the 5th of May. You can find out more about elsewhere. To celebrate, we invited a friend over and I made layered (because I’m lazy) chicken enchiladas and guacamole. Since I’m a real blogger now, I took pictures of the entire process! 😀

First, I seasoned some chicken breasts with fajita seasoning and grilled them. I did that early in the day so they could cool.

After they cooled, I diced them into small cubes.

Next I wanted to season the chicken a little. I had never used this before and it was time to try it. It was a little salty, but not as bad as the San Marcos stuff I tried last time.

I used about 2/3 of the can, just enough to get it all wet but not enough to soak it.

Once the chicken was ready, I grated the cheese. I used about 225 grams of Oltermanni 17%. I’ve been told that Pohjanpoika Kermajuusto is very close to Jack cheese, but I used the Oltermanni because it’s what we had.

And then it was time to make the sauce.

Cooking the butter and flour. Keep whisking it while adding the liquid.

The thickened sauce with butter, flour, and veggie stock. I would have used chicken if I had it.


With the sour cream.

A can of diced green chilies. Stir these into the sauce.

Time to put it all together. Spoon a little sauce into the bottom of the baking dish and then cover with tortillas. I used corn tortillas because I had them. I recommend flour tortillas, though.

Spread half of the chicken over the tortillas.

About 1/4 of the cheese sprinkled over the chicken.

Add a little sauce. Not much because this layer doesn’t need to be that wet. Make one more identical layer with the rest of the chicken, 1/4 of the cheese and a little sauce.

Top the second layer with another layer of tortillas then spoon the remaining sauce over it.

Cover with aluminum foil and bake at 225 for about 30 minutes. While that was baking, I started the guacamole. This is one avocado mashed with the juice of 1/2 a lime.

Add some tomato, red onion, a little garlic, cilantro, salt and pepper and mix it up.

Take the enchilada dish out of the oven, remove the foil and top it with the remaining cheese. Put it back in the oven to melt and brown the cheese a little.

It’s finally time to eat!

I made chocolate chocolate chip ice cream in my new ice cream maker. I didn’t take pictures, but I’ll be sure to do it the next time we make it. It was delicious! I experimented with more cocoa powder and less sugar. I got two thumbs up and permission to use more cocoa powder and less sugar next time. I can’t wait to perfect this recipe!