Column from April 30, 2009

Appreciation for a cultural heritage

Here in Othello, we have a wonderful melding of two distinctive cultures – Anglo and Hispanic. One of the key ways we celebrate that friendship is in August at American Fiesta Amistad.
Another way many throughout the United States celebrate is by recognizing Cinco de Mayo, which is Spanish for “Fifth of May.”
Cinco de Mayo is a regional holiday in Mexico, primarily celebrated in the state of Puebla, with some limited recognition in other parts of Mexico.
The holiday commemorates the Mexican army’s surprising defeat of French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Sequín.
The battle was significant for at least two reasons. First, while outnumbered almost two to one, the Mexicans defeated a better equipped French army that had not lost a battle for almost 50 years. Second, this battle was important because it would be the last time an army from another continent invated the Americans.
While significant, Cinco de Mayo is not a federal holiday in Mexico. However, the date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride.
A common misconception in the United States is that Cinco de Mayo is Mexico’s Independence Day. That holiday is actually Sept. 15, which is the most important national patriotic holiday in Mexico.
In recognition of our Hispanic friends here in Othello, I’d like to share one of my favorite enchilada recipes with you. Although it’s obviously been Americanized, it’s really tasty and easy to make.
This is a great way to use leftover chicken or turkey. You can choose whatever kind of salsa your family prefers. I use the medium style.

Chicken Enchiladas

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 ounces) cream cheese, cubed
1 jar (8 ounces) salsa, divided
8 (6-inch) flour tortillas
3/4 pound (12 ounces) process cheese spread, cut up
1/4 cup milk

1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
2. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12x8-inch baking dish.
3. Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.
4. Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
Makes 4 to 6 servings.