Cinco de Mayo Enchiladas

Cinco de Mayo Fun Fact #1:
According to the California Avocado Commission, up to 81 million avocados are eaten for the occasion, most of which are made into guacamole.

Fun Fact #2: Mexican food is delicious

Fun Fact #3: Mexican food is healthy

Chicken Enchiladas

Chicken Enchiladas

Chicken Enchilada (Serves 4) GF, HF

3 cups cooked pulled chicken
1/2 cup roasted green chillies, chopped
3/4 cup sour cream
Juice from a fresh lime
1/4 tsp cumin
2 cups Enchilada Sauce (See Below)
10 corn tortillas
Light olive oil
1 1/2 cup shredded Cheese
Fresh Chopped cilantro


  1. Lightly oil a 13×9 inch baking dish
  2. Preheat oven to 350 degrees.
  3. Mix cooked chicken, chopped green chiles, sour cream and lime juice
  4. Season with cracked pepper and cumin
  5. Spoon chicken mixture in center of tortilla and roll it up.
  6. Repeat with other tortillas.
  7. Set aside.
  8. Make Enchilada Sauce (see below)
  9. Pour sauce over tortillas
  10. Top with cheese.
  11. Sprinkle with cilantro.
  12. Bake at 350 degrees for 20 minutes or until cheese is melted and enchiladas are hot.


Chicken Enchilada Sauce GF

1 Tbsp olive oil
1 small onion peeled and finely diced
1 Tsp chili powder
1 tsp cumin
3-4 garlic cloves, minced
1 28 oz crushed fire roasted tomatoes
1 tsp organic sugar
1 splash of balsamic vinegar
2 tsp dried cilantro or 1 Tbsp fresh minced cilantro


  1. Heat olive oil in saucepan
  2. Sauté onion and spices for 5 minutes.
  3. Add garlic, tomatoes, sugar, vinegar, and cilantro, stir and simmer.
  4. Cover and cook for 15-20 minutes.
  5. Coat enchiladas