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We don’t really celebrate holidays much anymore. We did when the kids were little, in fact we got a little crazy about it. But now that it’s just the two of us we’ve kind of let them all pass by unnoticed for the most part.
I long for the old days when every holiday was a chance to share traditions, create memories, and turn them into learning experiences for the boys. I keep hoping that they’ll give me some grandkids so I can start the process all over again with a new generation!
Celebrate Cinco de Mayo at Home
I always loved Cinco de Mayo because it fell after all of the fall/winter holiday madness and was a chance to teach the boys about other cultures. We’d make our version of Mexican food, back then mostly tacos and quesadillas, and talk about visiting Mexico someday.
But now that we’ve become more acquainted with more traditional Mexican food, we don’t wait for a holiday to enjoy some of our favorite dishes. Shredded beef, black beans, and more are a regular staple of our diet. Sure, we still leave out the peppers, but our meals now are a far cry from the cheese and tortillas with canned refried beans we used to eat.
I’ve got a great recipe for you from Chef Ingrid Hoffman from her new cookbook, Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist. I’ll be trying this one myself as soon as I stop all this crazy travelling I’ve been doing.
- 1 pound boneless, skinless chicken breast halves, trimmed of excess fat, rinsed
- 3 cups water
- 3 garlic cloves, crushed under a knife and peeled
- 1 teaspoon Delicioso Adobo Seasoning
- 6 medium tomatillos (about 12 ounces), husked, rinsed, and quartered
- ½ medium yellow onion, coarsely chopped
- ¼ cup packed cilantro leaves, plus more for garnish
- 2 jalapeños, seeded and coarsely chopped
- ½ cup fat-free sour cream
- 2 tablespoons freshly grated Parmesan cheese
- 8 corn tortillas
- cooking spray
- 1 cup (4 ounces) 2% milk reduced-fat mozzarella cheese, shredded
- Place the chicken, water, 2 of the garlic cloves, and the adobo to a boil in a medium saucepan over high heat. Reduce the heat to low and cover. Simmer until the chicken is opaque when pierced in the thickest part with the tip of a knife, about 15 minutes. Transfer the chicken to a cutting board. Strain the cooking liquid into a heatproof bowl and reserve. Let the chicken cool. Using two forks, shred the chicken into bite-size pieces.
- Puree the tomatillos, onion, cilantro, jalapeños, and the remaining garlic clove with ¼ cup of the reserved cooking liquid. Transfer to a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring often, until slightly thickened, about 10 minutes. Remove from the heat. Stir in the sour cream and Parmesan. Pour into a wide, shallow dish or bowl.
- Wrap the tortillas in moistened paper towels. Microwave on high (100%) until the tortillas are pliable, about 15 seconds.
- Position the broiler rack 6 inches from the source of heat and preheat the broiler. Spray a 9 × 13-inch flameproof baking dish with cooking spray. Dip each tortilla in the sauce. Transfer to a plate. Place about 2 tablespoons of the chicken on the tortilla and roll it up. Place, seam side down, in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with the mozzarella cheese.
- Broil until the cheese is melted, about 1 minute. Sprinkle with the cilantro and serve immediately.
Cinco de Mayo Printable Activities and Recipe
Moms today are so lucky to have the resources of the internet so your Cinco de Mayo celebration doesn’t have to be lame like ours were. In fact, I’ve been given some great downloadables and printables to share with you so you can print your own Cinco de May activities to share with your kids!
Free Printables:
- DIY Cinco De Mayo Coke Bottle Balloon Printable
- DIY Cinco De Mayo Maracas Balloon Printable
- DIY Balloon Printable – Bell
- Do-it-Yourself Papel Picado for Cinco de Mayo (Banner: part 1 / part 2 / part 3 / part 4
- DIY Make your own Taco Holder
Need more ideas on how to celebrate Cinco de Mayo at home with your family? Visit http://www.mycokerewards.com/cocacola
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This campaign was sponsored by the Role Mommy Writer’s Network

Wonderful! I decided to make this last night — very very good! We loved it!
Fabulous! I’m so glad to hear you loved it!
Though cinco de mayo has passed, I could not resist checking out this recipe! I love Ingrid Hoffman, but have not see her new cookbook. Most made from scratch Mexican food can take a little more prep time, but the results are always worth the it. This is a superb recipe for enchiladas and one I would most definitely add to our recipe box. Thanks for sharing!
Mexican food is good year round!
Mexican is one of my family’s fave foods! those enchiladas look scrumptious!
I love mild Mexican food and have started adding black beans and other Mexican fare to our diets. So good for us!
This enchiladas recipes looks delicious! Mexican is one of our regularly served favorites.
This looks amazing. I make ground beef enchildas but have always wanted to try using chicken. I love mexican food and will be tryin gthis recipe!
You can’t go wrong with enchiladas – yum!
I love the recipe and I will be making this soon. Thank you for posting it. I hope mine will look as yummy as yours does.
I have never made enchiladas, but i do really like them and this recipe sounds awesome!!
The enchiladas look delicious. I have to pin this recipe, I haven’t made enchiladas in a very long time.
Those look so good. I am going to have to try them for dinner this week.
I like Mexican food a lot. I like all the seasonings and the flavors of them. This is a great recipe that uses seasonings to give it a lot of flavor. I do not like bland food with no seasonings. Cinco De Mayo is a fun day with eating good food and celebrating the day!
I do enjoy Mexican food and it is terrific to get the kids to try different types of foods from other cultures. I would enjoy making this recipe and I would even try a vegetarian version. It looks delicious.