Looking for some easy enchilada recipes for Cinco de Mayo? We have three easy options for you below. All three of these recipes are easy to get on the table, can be made ahead, and are perfect for Mexican at home. Of course, they are also perfect for a Cinco de Mayo dinner too!
If you are looking to celebrate Cinco de Mayo or just have an appropriately themed meal, this Chicken Enchilada Bake might be just the thing. And in case you feel like something other than chicken, we have included two other options for you too—beef Enchilada Skillet and Turkey Enchiladas!
The three easy recipes are below. Enjoy!
Chicken Enchilada Bake
This easy Chicken Enchilada Recipe is a great make ahead meal, and is also great to use up any leftover chicken from another dinner.
Ingredients
- 1 1/2 lbs boneless chicken breast
- 1 tbs olive oil
- 15 oz black beans low sodium, drained & rinsed
- 24 oz tomato pasta sauce
- 1 1/2 cups shredded cheddar cheese low fat
- 1 cup salsa mild
- 4 to rtillas burrito size
- 1/2 cup sour cream low fat (optional)
Instructions
- Preheat oven to 350. Cut chicken into cubes. Season with salt & pepper. Heat oil in large skillet & cook chicken until browned, about 5 to 8 minutes. Stir in beans, 1/2 cup pasta sauce, & 1/2 cup of cheese. Remove from heat. Combine remaining pasta sauce & salsa in separate bowl & spread 1 cup across a 13 x 9 baking dish. Place two tortillas over sauce & then spread half of chicken mix on top. Make another layer of tortillas and then top with remaining chicken, cheese & sauce. Cover with foil and bake for 25 mins. Serve with a bit of sour cream, if desired.
BEEF ENCHILADA SKILLET
This easy dinner recipe is hearty and full of flavor. Great with ground turkey too!
Ingredients
- 2 tbs butter unsalted
- 1/4 cup flour
- 1 cup low fat milk
- 1 cup chicken broth low sodium
- 8 oz mushrooms sliced
- 1 lb lean ground beef
- 1 onion small, chopped
- 1 cup salsa mild
- 1/2 cup sour cream low fat
- 1 packet taco seasoning mild
- 1 cup shredded cheddar cheese low fat
- 8 corn tortillas cut into strips
- 1 head romaine lettuce hearts shredded
Instructions
- Melt butter in pan & add flour. Stir until blended. Add milk & broth and stir until smooth. Add mushrooms & stir sauce over heat until slightly thickened, about 3 to 4 mins. Remove from heat, season with salt & pepper, and set aside. Heat large skillet over med/high heat. Add beef and onion; cook until beef is browned, stirring to crumble, about 5 mins to 8 mins. Add the mushroom sauce, salsa, sour cream, taco seasoning and 1/2 cup of cheese to skillet. Stir in tortillas pieces. Bring to low boil, stirring frequently, then reduce heat. Simmer for another 5 mins. To serve, place chopped romaine on plates and top with beef mixture and remaining cheese. Serve with extra salsa, if desired.
Easy Turkey Enchiladas
This super easy recipe is a great make ahead meal for a busy night. It also is a great way to use up leftover turkey from the holidays!
Ingredients
- 1 tbs olive oil
- 2 garlic cloves minced
- 1.5 to 2 lbs leftover turkey, chopped (or fresh turkey cutlets or tenderloins)
- 1 cup sour cream low fat
- 16 oz salsa mild
- 1 cup shredded cheddar cheese low fat
- 1/2 red onion chopped
- 5 to 6 tortillas burrito size
Instructions
If using turkey leftovers:
- Preheat oven to 375. Spray 13 x 9 baking dish with cooking spray. In bowl mix sour cream, salsa, cheese, & onion. Reserve 1 cup of this mixture. Add chopped turkey leftovers to salsa mix and spread over each tortilla. Roll up & place in baking dish seam side down. Spread the 1 cup of reserved salsa mix over tortillas. Bake for 10 minutes. Serve with extra sour cream and salsa, if desired.Other options: you could also add some black beans, frozen corn, or chopped bell peppers to the turkey/salsa mixture.
If using uncooked turkey
- Preheat oven to 375. Spray 13 x 9 baking dish with cooking spray. Heat oil in skillet, add garlic and cook for 30 seconds. Add turkey and cook for 3 to 5 minutes each side. Remove from skillet, let cool, and chop into pieces. In separate bowl mix sour cream, salsa, cheese, & onion. Reserve 1 cup of this mixture. Add chopped turkey to salsa mix and spread over each tortilla. Roll up & place in baking dish seam side down. Spread the 1 cup of reserved salsa mix over tortillas. Bake for 10 minutes. Serve with extra sour cream and salsa, if desired.
And Happy Cinco de Mayo everyone!
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