Today I’m sharing all the delicious party recipes you’ll ever need to celebrate Cinco De Mayo this month!

  This tasty roundup of festive food and drinks includes over 115 recipes for Mexican entrees, side dishes, beverages, and saving the best for last: dessert!

Entrees:

1. Instant Pot Mexican Shredded Chicken – Make it Skinny Please

2. Cochinita Pibil – Instant Pot Pulled Pork Tacos – One Happy Housewife

3. Tacos Al Pastor – Saving You Dinero

4. Ground Beef Enchiladas – House of Nash Eats

5. The Best Chicken Enchiladas – For the Love of Food

6. Easy Baked Chicken Taquitos – The Quick Journey

7. Easy Huevos Rancheros – What A Girl Eats

8. Baked Chile Rellenos – Emily Fabulous

9. Roasted Sweet Potato Taco Salad with Avocado Creme – For the Love of Food

10. Pollo Asado Tacos – The Vanilla Tulip

11. Instant Pot Pork Tamales – Pressure Cooking Today

12. Chicken Birria Tacos Quesabirria Tacos – 24 Bite

13. Steak Fajita Taco Salad with Chipotle Cilantro Lime Ranch – Tao of Spice

14. Slow Cooker Salsa Chicken Tacos – For the Love of Food

15. Quesabirria Tacos – Girl Carnivore

16. Pambazos (Mexican Potato & Chorizo Sandwich) – Saving You Dinero

17. Salmon Tacos – Happy Foods Tube

18. Vegetarian Tostadas Recipe with Cilantro Lime Slaw – Erhardts Eat

19. Tortilla Chip Crusted Baked Fish Tacos with Avocado Mango Salsa – For the Love of Food

20. Chicken Tinga – Little Sunny Kitchen

21. Homemade Chalupas – The Belly Rules the Mind

22. Mexican Tuna Cakes with Jalapeño Cream Sauce – Belle of the Kitchen

23. Camarones a la Diabla (Mexican Deviled Shrimp) – All Ways Delicious

24. Deconstructed Taco Salads with Jalapeno Kettle Chip Crusted Chicken – For the Love of Food

25. Mexican Chicken Adobo (Adobo de Pollo) – Make it Skinny Please

26. Cornbread Tamale Pie – Sue Bee Homemaker

27. Chicken Tinga Tostadas – Cook What You Love

28. Milanesa de Res (Beef Milanese) – Dish’n the Kitchen

29. Cheesy Pork Enchilada Stuffed Bell Peppers – For the Love of Food

30. Baja Chicken Tacos – Quiche My Grits

31. Grilled Shrimp Tacos – Little Sunny Kitchen

32. Pressure Cooker Mexican Pot Roast – The Typical Mom

33. Air Fryer Chicken Fajitas – TropRockin

34. Chicken Enchilada Casserole – For the Love of Food

35. Sheet Pan Huevos Rancheros – The Oregon Dietitian

36. Slow Cooker Pork Carnitas – A Reinvented Mom

37. Pioneer Woman’s Perfect Enchiladas – For the Love of Food

38. Elote Mexican Street Corn Nachos with Zesty Cheese Sauce – Xoxo Bella

39. Green Chili Chicken Burritos – This Delicious House

40. Cinco de Mayo Taco Cake – For the Love of Food

41. Beef Chimichanga – Beyond the Chicken Coop

42. Walking Taco Bar – For the Love of Food

43. Chilaquiles Verdes (Green Chilaquiles) – Dish’n the Kitchen

44. Camarones al Mojo de Ajo (Mexican Garlic Shrimp) – All Ways Delicious

Sides:

1. Blender Mexican Salsa – Belle of the Kitchen

2. Mexican Shrimp Cocktail (Ceviche) – What A Girl Eats

3. The Best Ever Guacamole – Sugar Spun Run

4. 6-Minute Mexican Street Corn – For the Love of Food

5. Mexican Street Corn Salad – This Delicious House

6. Best Peach Mango Salsa – She’s Not Cookin

7. Restaurant Style Cheesy Refried Beans – For the Love of Food

8. Authentic Refried Beans – The Spicy Apron

9. Farro Black Beans Mexican Bowl – Kiip Fit

10. Mango Pico De Gallo – Kelly Neil

11. Mexican Pickled Onions with Lime Juice – All Ways Delicious

12. Guilt Free Fajita Seasoned Nachos – For the Love of Food

13. Easy Roasted Corn Esquites (Mexican Street Corn Salad) – Whole Lotta Yum

14. Cowboy Queso – A Gouda Life

15. Black Bean and Corn Salad – Happy Foods Tube

16. The BEST Queso – Sugar Spun Run

17. Taco Soup with Homemade Taco Seasoning – For the Love of Food

18. Peach Guacamole – The Healthy Epicurean

19. Vegan Choriqueso (Queso Dip with Chorizo) – Cooking on Caffeine

20. Instant Pot Mexican Pinto Beans – The Vanilla Tulip

21. Spicy Salsa Taquera – Splash of Taste

22. Cheesy Enchilada Soup – For the Love of Food

23. Tex Mex Flautas – The Belly Rules the Mind

24. Pineapple Mango Salsa – The Clean Eating Couple

25. Mexican Corn Pasta Salad – A Seasoned Greeting

26. One-Pan Mexican Quinoa – Gathering Dreams

27. Gouda Queso Fundido Dip with Chorizo – For the Love of Food

28. Mexican Charcuterie Board – Beyond Mere Sustenance

29. Mexican Cauliflower Rice – Make it Skinny Please

30. Mexican-Style Pickled Vegetables – Craving Something Healthy

31. Fiesta Wonton Taco Cups – For the Love of Food

31. Seven Layer Dip Cups – Fun Money Mom

32. Mexican Shrimp Cocktail – The Suburban Soapbox

33. Mexican Street Corn Potato Salad – My Kitchen Love

34. Skillet Queso Dip – For the Love of Food

35. Vegan Mexican Chopped Salad with Avocado Dressing – Happy Kitchen

Desserts:

1. Strawberries and Cream (Fresas con Crema) – Cooking Carnival

2. Faux Fried Ice Cream – House of Nash Eats

3. Dulce de Leche Cheesecake Pops with RumChata – Pass the Sushi

4. White Chocolate Covered Cinco de Mayo Strawberries – Cooking on the Front Burners

5. Mexican Flan – In Mama Maggie’s Kitchen

6. Cactus Cupcake Topper – Ever After in the Woods

7. Homemade Churros – House of Nash Eats

8. Churro Waffles with Peaches & Cream – Tao of Spice

9. Homemade Chipotle Brownies – Swirls of Flavor

10. Easy Cocadas (Mexican Coconut Candies) – The Gingered Whisk

11. Taco Cupcakes – She Saved

12. Churro Ice Cream Sandwiches – Cookie Named Desire

13. Chocolate Tres Leches Cake – Marsha’s Baking Addiction

14. Tres Leches Cake – House of Nash Eats

15. Easy Churro Bites – Crazy for Crust

16. Mexican Skillet Brownies – Recipe Runner

17. Fresas con Crema – Mexican Made Meatless

18. Mexican Chocolate Chocolate Chip Ice Cream – Beyond Mere Sustenance

19. Mexican Fruit Salad – Soulfully Made

20. Mexican Hot Chocolate Popsicles – Healing Tomato

21. Air Fryer Strawberry Cheesecake Chimichangas – All That’s Jas

Drinks:

1. Margarita Tequila Jello Shots – TropRockin

2. Classic Margarita – What A Girl Eats

3. Homemade Horchata de Arroz (Mexican Rice Drink) – Dish’n the Kitchen

4. Authentic Homemade Mojito – Wholesome Farmhouse Recipes

5. Avocado Margarita – TropRockin

6. Grapefruit Paloma – This Delicious House

7. Horchata Mexican Drink – House of Nash Eats

8. Frozen Virgin Strawberry Margarita – Barbara Bakes

9. The Best Skinny Margarita – The Clean Eating Couple

10. Frozen Strawberry Mango Margaritas – For the Love of Food

11. Mexican Mule – The Food Blog

12. Chile Mango Mexican Candy Shots – Xoxo Bella

13. Iced Mexican Coffee – Luci’s Morsels

14. Watermelon and Silver Tequila Cocktail – Mexican Made Meatless

15. Jalapeno Cucumber Margaritas – Swirls of Flavor

16. Mango Habanero Margarita – Noshing with the Nolands

17. Fresh Strawberry Margarita On the Rocks – TropRockin

18. Pineapple Jalapeno Margarita – Gastronom Blog

The post 115+ Epic and Delicious Cinco De Mayo Recipes appeared first on For the Love of Food.

Print

The Very Best Chicken Enchiladas

Ingredients

• 1 1/2 pounds skinless boneless chicken thighs or breasts
• 4 ounces cream cheese softened
• 4 cups Mexican blend mixed cheese shredded
• 1/2 cup butter
• 1/2 cup flour
• 1 1/2 cups milk
• 2 cups water
• 1 tbsp chicken bouillon
• 1 tsp garlic minced
• 1 can chopped jalapenos {optional}
• 1 can sliced black olives
• 8 10 inch tortillas
• 1 tbsp olive oil
• salt/pepper to taste
• chopped green onions tomatoes, olives{for topping}

Instructions

• Preheat oven to 325 degrees.
• Season chicken with salt and pepper and cook in a covered skillet with olive oil until tender and cooked through.
• Place chicken on a plate and shred or chop into bite size pieces.
• Mix chicken, cream cheese, jalapenos, olives, and 2 cups shredded cheese in a large bowl.
• To make the sauce: melt butter in a sauce pan over medium heat.
• Whisk in flour to make a roux and cook for a minute.
• Then add milk, water, chicken bouillon, and garlic.
• Bring to a boil and take off heat, then mix in 2 cups cheese until smooth.
• Pour some sauce to cover the bottom of a greased baking pan (at least 13 X 9 size).
• Pour one cup of sauce in chicken filling mixture and combine.
• Fill each tortilla with chicken mixture and then fold, roll, and lay flat, seam side down in pan.
• Repeat with each tortilla.
• Pour remaining sauce over the enchiladas, making sure to spread the sauce over the edges.
• Bake for 25-30 minutes or until brown and bubbly.
• Serve with rice and black beans.

The post The Very Best Chicken Enchiladas appeared first on For the Love of Food.

 

Print

Cajun Crawfish Enchiladas

Makes 5 large servings

Ingredients

• 2 lbs crawfish peeled
• 2 cups heavy cream {or milk}
• 1/4 cup butter
• 8 oz cream cheese cubed
• 2 cups cheddar cheese shredded {divided}
• 1 cup mini sweet peppers diced
• 1 large yellow onion diced
• 2 tsp Tony Chachere's {or similar Creole seasoning}
• 10 taco size {medium} flour tortillas
• 1/4 cup green onion diced {for garnish}

Instructions

• Preheat oven to 350 degrees.
• Heat a large skillet over medium heat and add butter.
• Once it is melted, add diced yellow onions and peppers and saute until softened and browned, about 10 minutes.
• Add in the heavy cream and Tony Chachere's seasoning and bring to a simmer, whisking often.
• Add cream cheese and stir until melted and smooth.
• Now sprinkle in the crawfish tails and mix well.
• Finally add 1 cup shredded cheese.
• Stir and remove from heat.
• Add 2-3 ladles of the crawfish filling to the bottom of a extra large baking dish. I used 2 dishes, one 8X8 and 1 9X13.
• Add a couple spoonfuls of the filling to each tortilla and roll.
• Please seam side down in the baking dish{es} and repeat until all tortillas are filled.
• Spread remaining filling on top of the tortillas then top with 1 cup shredded cheese.
• Cover with aluminum foil and bake for 20 minutes.
• Optional: remove foil and turn the broiler on and heat for an additional 2 minutes to crisp and melt the cheese more.
• Sprinkle with green onions and serve with rice on the side.

The post Cajun Crawfish Enchiladas appeared first on For the Love of Food.

Recently my husband had a couple busy weeks at work, so I knew when the weekend finally rolled around  I wanted to make him a mouthwatering meal that would put a smile on his face (and fill his tummy!) After all, as you know, I like to show my love and appreciation through my food! Well, it just so happened an episode of The Pioneer Woman was on that day and she made these delicious enchiladas for her brother. I was intrigued by her use of green chilies (my husband’s favorite) and her technique of frying and soaking the tortillas. I have a favorite enchilada recipe of my own: Creamy Chicken Enchilada but this recipe was so completely different from my version I had to give it a try. Boy, I am glad I did (and so was my happy hubby!).

This recipe was my #5 most popular recipe in 2013! View the Top 10 here

 

Print

Pioneer Woman's Perfect Enchiladas

Makes 10-14 enchiladas

Ingredients

Sauce:

• 2 tablespoons canola oil
• 2 tablespoons all-purpose flour
• One 28-ounce can enchilada or Mexican red sauce
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Meat:

• 1 pound ground beef
• 1 medium onion finely chopped
• 1/2 teaspoon salt

The Rest:

• Canola oil for frying
• 10 to 14 corn tortillas
• 2 4 ounce cans diced green chilies
• 1 cup chopped green onions
• 1/2 cup chopped black olives
• 3 cups grated sharp Cheddar cheese
• Cilantro for garnish

Instructions

For the sauce:

• In a saucepan over medium-low heat, combine the canola oil and flour.
• Whisk together and allow to bubble for 1 minute.
• Pour in the red sauce,
• chicken broth, salt and pepper. Bring to a boil.
• Reduce the heat and simmer while you prepare the other ingredients.

For the meat:

• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat.
• Drain the fat, add the salt and stir to combine.
• Turn off the heat and set aside.

For the rest:

• In a small skillet over medium heat, heat some canola oil.
• Lightly fry the tortillas just until soft. Do not crisp.
• Drain on a paper towel-lined plate.
• Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
• Next, one at a time, dip each tortilla into the sauce.
• Set the sauce-soaked tortilla on a plate.
• Place on some of the meat mixture, chilies, green onions and black olives.
• Top with a generous portion of grated Cheddar.
• Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish.
• Repeat with the rest of the tortillas and pour the remaining sauce over the top.
• End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly.
• Sprinkle chopped cilantro over the top and serve.

Notes

Recipe from The Pioneer Woman on Food Network.

Pour 1/2 cup or so of the enchilada sauce in your dish then using tongs (this can get messy!) dip your fried tortillas in the enchilada sauce then lay on a plate and add your fillings in the middle, roll up, and place seam side down in the baking dish.

The post Pioneer Woman’s Perfect Enchiladas appeared first on For the Love of Food.

Update! Check out the new recipe and photos here: The Very Best Chicken Enchiladas

Print

Ashton's Creamy Chicken Enchiladas!

Ingredients

• 1 1/2 pounds cooked skinless boneless chicken thighs or breasts, shredded
• 4 ounces Philadelphia cream cheese softened
• 2 1/2 cups shredded cheddar cheese
• 2 1/2 cups shredded Monterey jack cheese
• 1/2 cup butter
• 1/2 cup flour
• 1 1/2 cups milk
• 2 cups water
• 1 tbsp chicken bouillon
• 1 tsp garlic
• 1 can chopped jalapenos 2 - 4 oz
• 1 can sliced black olives 2 - 4 oz
• 8 10 inch tortillas
• 1 tbsp olive oil
• salt/pepper to taste

Instructions

• Preheat oven to 325 degrees.
• Season chicken with salt and pepper and cook in a covered skillet with olive oil until tender and cooked through.
• Place chicken on a plate and shred into bite size pieces.
• Mix chicken, cream cheese, jalapenos, olives, and 1 1/2 cups cheddar cheese and 1 1/2 cups Monterey jack cheese in a large bowl.
• To make the sauce- melt butter in sauce pan and mix in flour to make a roux.
• Then add milk, water, chicken bouillon, and garlic.
• Bring to a boil and take off heat, then mix in 1 cup cheddar and one cup Monterey jack cheese.
• Mix until smooth then pour some sauce in bottom of greased baking pan (at least 13 X 9 size).
• Pour one cup of sauce in chicken filling mixture and combine.
• Fill each tortilla with chicken mixture and then fold and roll and lay flat, seam side down in pan.
• Repeat with each tortilla.
• Pour remaining sauce over the enchiladas, making sure to spread the sauce over the edges so they cook up soft.
• Bake for 25-30 minutes or until brown and bubbly.
• Serve with rice and black beans.

                                   Then the time came for us to separate for Christmas vacation….

 

The post Ashton’s Creamy Chicken Enchiladas! appeared first on For the Love of Food.