Today’s post is sponsored by the HERDEZ® Brand, but my love for their Día del Niño program is all my own!
Since our Mexican roots are seeded in tradition and family, it makes sense that most of our celebrations revolve around the same. Dia del Niño (Day of the Child) is no different. So why not add to the celebration by making something that you can make together, like these easy Mexican chicken enchiladas en salsa verde (green sauce) and a fab giveaway from HERDEZ®, the No. 1 selling salsa in Mexico.
I can’t say how nice it is to find products that my parent’s grew up using in Mexico, here in the States. And since I know the HERDEZ® Brand cares about authenticity in both food and culture, while celebrating our youngest family members on this very special occasion, it’s nice that they’re available to help make it easy to pass down our authentic Mexican recipes like this.
And what better time to do so than on el Dia del Niño, which originally began as a celebration of the acceptance of the Children’s Rights Declaration in Mexico, and is celebrated every April 30th with schools hosting various activities for both children and parents to enjoy.
I don’t know about the kids in your life, but everyone young and old in mine, loves cheese. That’s why these chicken enchiladas en salsa verde are a huge hit. Here’s what you’ll need to see if they’ll be a huge hit at your house too.
- 1/4 cup white onion, finely diced
- shredded chicken (1-2 cups depending how full you like your enchiladas)
- 2 cups HERDEZ® Salsa Verde
- 1/2 cup of water or chicken stock
- 8 oz. of Oaxaca or Monterrey Jack (I used Monterrey Jack)
- 1 tbsp oil (feel free to use your favorite oil – I used coconut oil)
- 8 corn tortillas
Mix the chicken and onions and put it to the side.
Pour oil into skillet and heat over medium heat. Once the oil has warmed, add in the HERDEZ® Salsa Verde and water/broth into the skillet. Cook for about 2 minutes, then turn the heat to low and simmer for about 2 minutes.
Once the tortilla is coated, place it in an oven safe dish, fill it with 1/8th of the chicken, and roll (I shredded left over rotisserie chicken). Continue until all your tortillas are filled. Then top with cheese.
Can’t get any easier or yummier than that. Plus it’s easy to get the kids to feel like chefs by either letting them help with shredding the chicken, topping the enchiladas with cheese, you name it. And to help the HERDEZ® Brand is hosting a Celebrate Your Mini Chef Giveaway. All you have to do is post a video or photo of you cooking with your child on Facebook or Instagram and tag it with #HERDEZKids for the chance to win one of these great prizes.
1st – $1,000 and (2) cooking classes for two
2nd – $300 and (1) cooking class for two
3rd – #HERDEZKids Little Chef gift basket
They’ll also be posting weekly Día del Niño #triviatuesday questions on their Facebook page, where the winner will receive an #HERDEZKids Little Chef apron so you and your family can try making this or other fab HERDEZ® recipes. Pretty cool huh. So enter away and share with your friends and family.
Feliz Día del Niño!
What recipe will you be cooking with your kid(s) as your entry to the Celebrate Your Mini Chef Giveaway #HERDEZKids?
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