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3 Easy Mexican Recipes For The Perfect Cinco De Mayo Fiesta

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!

Cheese Enchiladas

Simple and easy to make enchiladas even kids will enjoy.

Ingredients

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)

Instructions

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.

Mexican Lasagna

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.

Ingredients

4 cups enchilada sauce
16 corn tortillas (flour won't work in this recipe)
12 ounces of refried beans
3 cups shredded cheese (any combination of mozzarella, Manchego, queso fresco, cheddar)
Optional layer of diced chicken, taco ground beef, or shredded pork

Instructions

Oil a 8 x 11 inch baking dish.
Line pan with thin coat of enchilada sauce.
Layer bottom with corn tortillas.
Drizzle enchilada sauce over tortillas.
Next is a layer of refried beans that have been softened with a little water or stock so they spread easily.
Add another layer of tortillas and sauce.
Spread on a thick layer of filling (diced chicken, ground beef, chili, pulled pork or cheese) mixture.
Then is another layer of enchilada sauce and tortillas.
Drizzle more sauce on this top layer and tightly cover.
At this point, the "lasagna" can be stored in the refrigerator overnight.
Bake in oven at 375 degrees for 25 minutes until heated through, then remove the top and sprinkle some more cheese.
Return to oven for 5 minutes to melt the cheese. Cut in squares and serve with a spatula (just like lasagna).

Simple South of the Border Pineapple Cheesecake

Ingredients

1/3 cup oil
8 flour tortillas (corn won't work here)
1 package cream cheese
1 small can crushed pineapple
1 tablespoon brown sugar
1 tsp almond extract (or substitute vanilla)
sugar and cinnamon to dust the outside

Instructions

Drain pineapple and mix with softened cream cheese.
Pour the oil into a shallow bowl or plate.
Dip one side of tortilla in oil to soften and fill with a small scoop of cheese mix.
Fold into little packages.
Pour any remaining oil into the pan. Add a pat of butter if there is not enough oil to cover the bottom of the pan.
Heat skillet and add the packages. Cook until slightly brown on each side. (two minutes)
When you take them out of the pan, roll them around on a plate with cinnamon and sugar.
They are best served warm.

Enjoy!