Chicken Enchiladas with Red Sauce, Bean Soup and Watermelon Margarita

Keeping up with a blog is hard work. The little one and I were under the weather last week so I am just now getting around to posting recipes. We stayed in for Cinco de Mayo, I cooked, of course and I indulged in a tasty margarita. Last year I was pregnant during Cinco de Mayo and had a very tasty virgin margarita....I liked my margarita this May 5th much better than last years!!

Chicken Enchiladas with Red Sauce

2 Chicken Breast-boiled and shredded
1/4 Cup diced onion
1 Tbsp Cumin, Chili Powder
1 tsp Paprika
1 Can Red Enchilada Sauce
1 Cup Sour Cream
1 Can Diced Tomato with Green Chilies
12 Corn or Flour Tortillas
Salt and Pepper to taste
1-2 cup Cheddar Cheese-use as much as you like

Garnish-shredded lettuce, avocado, sour cream, diced onion

Saute onions until translucent and add shredded chicken. Sprinkle in dry seasoning along with 1/2 cup of diced tomato. Stir until chicken is coated with seasoning. In separate bowl, mix together enchilada sauce, sour cream and the rest of the diced tomatoes. Warm your tortillas, if you keep them in fridge, for 20-30 seconds in microwave. Place a 1/4 cup of shredded chicken in tortillas and roll. Once your pan is full top with enchilada sauce. Sprinkle with cheese and bake on 350 for 15-20 minutes. Garnish with what you like and enjoy!

Quick Bean Soup

1/4 Cup Diced Onion
1/4 Cup Diced Green Bell Pepper
1 Tbsp Diced Jalapeno
1 Can Pinto Beans-drained
2 Cups Chicken Broth
Salt and Pepper to taste

Saute onion, green pepper and jalapeno in pot for 5 minutes. Add beans and broth, season with salt and pepper. Simmer until enchiladas are done.

Virgin Margarita with or without a salted rim...I like with

Ice
Lime Perrier
Couple Splashes of Margarita Mix-we use Jose Cuervo/non-alcoholic