Esta entrada también está disponible en: Español
Thank you HERDEZ® for sponsoring today’s story. My comments, recipes and love for celebrating Children’s Day are my own.
Children’s Day is April 30th in Mexico as well as in other parts of Latin America. Now I can tell you first hand, it’s a very popular day in Mexico. They celebrate with parades, festivals, and lots of activities for kids. In one city I lived in, all the neighbors would go out their front doors, serve food, and give gifts, candies and toys to the kids. The truth is I’ve never seen another celebration quite like it (And I’ve seen a lot!).
RELATED POSTS: Avocado Chicken Enchiladas
Whenever my family celebrates, food is a very important part of it. Because of this, I’m sharing this recipe that was inspired by one of my boys’ favorite dishes, enchiladas. They would eat enchiladas morning, noon, and night if I let them.
And when I tell you that these enchiladas are easy to make, I’m serious. If I’m in a hurry, my secret is to use a prepared sauce that’s not just delicious, but tastes authentic, like this one from HERDEZ®, which I especially like because it doesn’t have preservatives, which is important to my family.
RELATED POSTS: Easy Chipotle Spaghetti with Ground Beef and Cotija Cheese
You can choose from a number of different HERDEZ® flavors, but my kids like spicy foods, so I chose the Traditional Chipotle Mexican cooking sauce.
Here is the recipe:
Easy Chipotle Enchiladas
Approx. preparation time: 30 minutes
- 2 (12 oz) jars HERDEZ® Mexican Cooking Sauces – Traditional Chipotle
- 1 lb chicken breast meat, cooked and shredded
- 1 (8oz) queso fresco crumbled
- Purple onion (I know they call them red here, but they are definitely purple)
- Sour cream or crema mexicana to taste
Warm up the HERDEZ® in a large sauce pan over medium heat. Meanwhile, heat up the tortillas three or four at a time, depending on the number of enchiladas you plan to serve on each plate.
When the sauce is warmed up, using tongs, carefully submerge one tortilla at a time into the sauce, and then place on a plate. Repeat two more times.
Add shredded, cooked chicken and cheese to the center of the tortilla, then roll it up and put it on a plate for serving. Repeat for the last two or three.
Spoon more sauce on top of the enchiladas and top with cilantro, more cheese, the purple onion and plenty of sour cream.
Repeat the process with the rest of your tortillas 3 or 4 at a time so they are served warm.
For more easy Mexican recipes click here.