Get ready to fiesta Central Texas! The forecast today calls for sunny skies, party hat sombreros, and delicious grub. We always say, there is no better way to celebrate any holiday, especially Cinco de Mayo, than with a full meals worth of treats!
Check out our picks of Cinco de Mayo treats below to get your fiesta started!
Watermelon Agua Frescas
Recipe by Babble
4 cups chilled, chopped and seeded watermelon (I use seedless watermelon to make things easier)
1 cup water
1 tablespoon lime juice
1 teaspoon or more honey, optional (if your watermelon isn’t sweet enough)
1. Add chopped watermelon, 1 cup water and lime juice to blender. Blend on high until smooth. Strain through a mesh colander, if desired.
2. Chill and serve over ice.
Creamy Green Chili Chicken Enchiladas
Recipe by The Baker Upstairs
4 cups fresh spinach
3 cups chopped cooked chicken
4 ounces cream cheese, softened
4 ounces green chilies
1 can white beans, rinsed and drained
2 tablespoons butter
1/2 medium onion, chopped finely
2 tablespoons flour
1/3 cup chicken broth
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (7 ounces) green enchilada sauce
1 cup shredded cheese (jack, cheddar, colby, etc.)
8 large corn tortillas, warmed and softened
Preheat oven to 375. In a large skillet, heat a few tablespoons of water. Add the spinach, cover, and let steam until spinach has wilted (about 3-5 minutes). Remove from heat, drain, and chop. In a medium bowl, mix together chicken, cream cheese, green chilies, spinach, and white beans. Set aside.
In a large skillet, melt the butter. Add the onions and cook until softened. Whisk in the flour until a paste forms, and cook 2-3 minutes. Add chicken broth and milk, and whisk quickly to incorporate the flour mixture. Let cook a few minutes, until thickened, then remove from heat. Whisk in enchilada sauce, and salt and pepper to taste.
To assemble, spread a few spoonfuls of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/2 cup of the chicken mixture. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled, top with remaining enchilada sauce and shredded cheese. Bake 20-30 minutes or the cheese is melted, and the sauce is bubbling around the edges.
Recipe by The Recipe Critic
- 2 cans (oz. each) Pillsbury Crescent Dinner Rolls (I used the butter flake kind)
- 2 pkg. (8 oz. each) Cream Cheese, softened
- 1 tsp vanilla
- 1 egg, slightly beaten
- 1 cup sugar, divided
- 2 Tbsp ground cinnamon
- Preheat the oven to 350 degrees. Using a hand mixer or a kitchen aid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
- Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
- Spray a 9×13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.
- On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon sugar.
- Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
- Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.
Santa Rita Ranch is always ready for fun! See what events we offer here at the ranch!