Cinco De Mayo

Here is a receipe from Pasta Partners to put a little fiesta in your Cinco de Mayo
Chicken Enchiladas
Serving Size: 6-8
2 lbs cubed Chicken Breast meat
1 packet Pasta Partner's Garlic Herb sauce (Available at Second Street Seasonals)
3 Tablespoons Butter
2/3 cup Milk
1/2 cup Tequila
Salt and Pepper to taste.
18 Corn Tortillas (We liked flour also)
2 1/2 cups Shredded Mozzarella & Cheddar Cheese
Instructions: Preheat oven to 350 degrees. In a skillet, sauté Chicken in butter and Tequila until cooked and tender, approximately 4 to 5 minutes. Remove from heat and drain juices into 2 quart sauce pan. Mix juices from cooked chicken with milk & Pasta Partners Garlic Herb sauce, and cook on medium heat until thickened, about 7-10minutes. Stirring after each minute or so. Remove mixture from heat and pour 1/2 cup sauce into cooked chicken meat with 1/2 cup shredded cheese mixture. Stir until chicken is well coated. Warm a tortilla in a skillet until soft, 30 seconds or so. Dip warm tortilla in remaining sauce mix and fill with 2-3 tablespoons of chicken mixture, roll up and put in greased 9” X 13” pan... Fill remaining tortillas and line up to fill pan. Spread remaining sauce over pan of enchiladas and cover with shredded Mozzarella/Cheddar cheese mixture. Bake in 350 degree, preheated oven for 25 minutes. Serve warm. Great garnished with Guacamole, Sour Cream and Salsa. May freeze uncooked for up to 3 weeks.