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Curv Vapor Dry Herb Vaporizer - Best Portable Vaporizer for Dry Herb | Cinco de Mayo
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Cinco de Mayo

Cinco de Mayo

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American’s began celebrating Cinco de Mayo in California during the 1860’s. Mexican miners “fired off rifle shots and fireworks, sang patriotic songs and made impromptu speeches” in response when the news broke that Mexico defeated the invasion of the French army. Californians continued to celebrate Mexico’s victory throughout the years. The celebrations started to spread throughout the U.S. in the 1960s, and became a popular drinking day among many Americans during the 1980s.


In celebration of Cinco de Mayo we’ve conjured up a tasty cannabutter infused enchilada recipe for you. If you’re having a party; we recommend adding our famous stoner steak tacos and Chicken Quesadillas to the table too!


What you’ll need 

2 pounds skinless, boneless chicken breast meat – cut into chunks

1 (10.75 ounce) can condensed cream of chicken soup

1 1/4 cups sour cream

1/4 teaspoon chili powder

3 tablespoons cannabutter

1 small onion, chopped

1 (4 ounce) can chopped green chilies, drained

1 (1.25 ounce) package mild taco seasoning mix

1 bunch green onions, chopped, divided

1 cup water

1 teaspoon lime juice

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

5 (12 inch) flour tortillas

3 cups Cheddar cheese, shredded, divided

1 (10 ounce) can enchilada sauce

1 (6 ounce) can sliced black olives



Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the cannabutter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.

Lightly coat each tortilla with cannabutter and fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.


Original recipe courtesy of: MomSavedByGrace


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