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Cinco De Mayo Spicy Chicken Enchiladas

Cinco De Mayo is upon us. A day that is celebrated in many homes across the nation and tradition to cook your favorite Mexican dish.

In my home, Cinco De Mayo is celebrated with a spicy Mexican dish along with some salsa and tortilla chips.

And of course, let's not forget the homemade Guacamole.

Today I am sharing with you my version of a spicy Chicken Enchilada that I cook for my family on this day.

It is made with a blend of herbs and spices along with some fresh organic ingredients.

For a delicious recipe for your Cinco De Mayo, try this one.

a picture of homemade chicken enchiladas

A Celebrated Tradition

Cinco De Mayo is a celebrated day in history.

Dating all the way back to 1862, May 5th, the Mexican Army was victorious in the battle against the French Empire.

The Mexican Army was smaller than the French force giving them a boost in their morale.

However, a year after the victorious battle, a larger French force started a second battle and unfortunately was victorious causing the Mexican city to fall.

Since then, the day has become celebrated not only in Mexico but now more so in America.

It is a celebration now of Mexican-American culture.

a picture I created for Cinco De Mayo

How Is It Celebrated

Today this day is celebrated in many ways.

There are parades, music, folkloric dancing, battle re-enactments, and of course, food!

This celebrated day became most popular in the 1980s nationwide mostly from advertising from beer and wine companies.

Today, this day brings in as much beer sales as Super Bowl.

In the city of Puebla, where the battle took place all those years ago, the day is celebrated with art festivals, food, and re-enactments.

A picture I created for Cinco De Mayo

This Recipe is full of flavor

This recipe I am sharing with you is made with fresh organic ingredients along with a spice blend.

All these elements come together in one delicious flavor.

The men in my family prefer a lot of spice so these are spicy.

If you do not prefer a lot of spice, you can definitely omit some of these spicy ingredients.

A picture of a blend of spices, tomatoes, chiles, and corn

Choose your meat

For this recipe, I chose to use leftover cooked boneless chicken breasts (shredded) that I had prepared a day prior.

The chicken combined with the spice blend and fresh ingredients made this dish so delicious.

When I first made this recipe, I was shocked at how fast it was eaten.

There was nothing left an hour later.

You can definitely switch out the meat if you like.

You can use beef, pork, veal, lamb or chicken.

A picture of shredded roasted chicken


2 1/2 Tbsp of Extra Virgin Olive Oil
2 or 3 large sized boneless skinless Chicken Breasts
1 tsp of Salt
1 tsp of freshly ground Black Pepper
1 1/2 tsp of Cumin Powder
2 1/2 tsp of Garlic Powder
2 Tsp of Mexican Spice Blend
2 Scallions, chopped and diced
3 Garlic Cloves, minced
1 1/2 cups of frozen Corn, thawed
1 (4 oz) can of diced Green Chiles
1 (4 oz) can of Chipotle Chiles, diced
1 (16 oz) can of stewed whole tomatoes, drained and diced
1 tsp of All-Purpose Flour
2 cans of Enchilada sauce (mild or medium)
10 Flour Tortillas
2 cups of shredded Mexican Cheese Blend
2 Cilantro leaves for garnish


1. Preheat oven to 350 degrees

2. Drizzle Olive Oil in a skillet and allow to heat

3. I used already cooked Chicken Breasts but if yours are not cooked, cook them first in another skillet until they reach at least 165 degrees. Once Chicken is cooked, shred it and then add it to your skillet with the heated olive oil.

4. Add the Cumin, Garlic Powder and Mexican Spice Blend and mix well. Allow cooking for 5 minutes, stirring occasionally.

5. Remove the chicken and spice blend from the skillet and set aside in another dish.

6. In the same skillet that you cooked the chicken in, saute the minced garlic and onion in the drippings from the chicken.

7. Add your chicken back to the skillet with the sauteed garlic and onion. Then add your chiles and your tomatoes. Mix to combine.

8. Sprinkle the flour over the top and stir to incorporate. This will help thicken your mixture for stuffing your tortillas.

9. Using a ladle, spread some of the Enchilada sauce all over the bottom of a 9 x 13 baking dish.

10. In a large bowl, pour in the remaining Enchilada sauce. Coat each tortilla with the sauce and lay flat on a plate to begin stuffing and rolling. Spoon a nice amount in the middle of each tortilla and fold over the filling until completely folded. Lay seam side down in the baking dish on top of Enchilada sauce.

11. Top with the remaining sauce and then the cheese.

12. Bake at 350 for 15 minutes or until the cheese is completely melted and golden brown.

13. Garnish with sour cream and chopped cilantro.

Tip: This dish is best served over a bed of Spanish yellow rice with refried beans on the side.

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mary anderson said…
i love the recipe its great how you make it easy for us thanks definitely going to try it out :)

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