Cinco de Mayo is officially the day that Mexico celebrates its independence from its French colonizers. But over here in my kitchen, we are celebrating our independence from oppressive, time-consuming recipes. Dinner on the table in 20 minutes, anyone? And, no, it’s not hot dogs!
A lot of Mexican recipes are quick to prepare, inexpensive, and tasty. With the right pantry items in stock, I can assemble this dinner in 10 minutes and have it on the table in 20 minutes. That’s just barely enough time to set the table!
But don’t forget, you need your Mexican food to please the pickiest and tiniest eaters in your house. Mexican food is often spicy, but the plainer the better is how my little ones like to eat. These recipes are great for that, and you can always spice up and dress up the rest of the meal with a little sour cream, chopped cilantro, chopped peppers and/or hot salsa. If you’re feeling ambitious, try adding thinly sliced radishes and guacamole for an extra dash of deliciousness.
These easy Mexican recipes will be great to celebrate Cinco de Mayo, and you can also use them all year-round. Bon appetit!
Simple and easy to make enchiladas even kids will enjoy.
1 1/2 cups of enchilada sauce divided into three parts
8 corn or flour tortillas
2 cups shredded or crumbled cheese (Mozzarella, Cheddar, Monchego, or queso fresco)
PREHEAT OVEN to 350 degrees.
Pour one cup sauce into oiled baking dish (8" square). Set aside.
Pour 1 cup sauce into shallow dish or bowl.
Dip each tortilla in sauce to soften and then fill with shredded cheese.
Roll up and place seam side down in baking dish.
Drizzle the last cup of sauce over the top of the enchiladas.
Cover the dish and bake for 10 minutes or until heated through.
Most Mexican recipes cannot be prepped ahead of time. This recipe is the exception to that rule. Layers of Mexican flavors fill this simple casserole which can be made ahead and stored in the refrigerator overnight.
4 cups enchilada sauce
16 corn tortillas (flour won't work in this recipe)