Cinco de Mayo

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We love any excuse to eat Mexican food in our family and Cinco de Mayo is one of those times.  Here’s some of our favorite Mexican recipes:

Easy Chicken Enchiladas

Servings 6


  • 3 Chicken Breasts
  • 1 tsp. Salt
  • Water
  • 8 oz. Cream Cheese
  • 2 cans Cream of Chicken Soup
  • 16 oz. Sour Cream
  • 1-2 pkg. Taco Seasoning depending on taste
  • 4 oz. can Chopped Green Chilies
  • 12 Flour Tortillas
  • 16 oz. Shredded Monterey Jack Cheese


  1. Preheat oven to 375 degrees.

  2. In a pan cover chicken breasts with water and salt. Bring to a boil. Lower heat to medium and boil until chicken is no longer pink approximately 20 minutes. Cool and then shred using forks.
  3. Combine cream cheese, soup, sour cream, taco seasoning, and green chilies. I use about 1 1/2 packages of the taco seasoning. You can add more or less depending on how spicy you want the enchiladas. Reserve one cup of sauce for the top of the enchiladas and add chicken to the remaining sauce.
  4. Place three tablespoons of the chicken filling on the edge of the flour tortillas and roll. Place them side by side in a 9×13 pan. Top with reserved sauce and cheese.
  5. Bake for 30 minutes or until sauce is bubbling.


Mexican Rice

Servings 6


  • 16 oz. can Diced Tomatoes
  • 1/3 cup Oil
  • 1 small Onion diced
  • 4 oz. can Chopped Green Chilis
  • 2 cups Long Grain White Rice
  • 4 cloves Garlic minced
  • 2 cups Chicken Broth
  • 1 1/2 tsp. Salt
  • 1/2 cup Cilantro chopped


  1. Puree the canned tomatoes and set aside.
  2. Place rice in a strainer and rinse for two minutes. This will keep the rice from sticking together.

  3. Heat oil in a fry pan on medium heat and add minced onion, green chilies, rice, and garlic. Cook until rice is golden brown. Add pureed tomatoes, chicken broth, and salt. Bring to a boil. Reduce heat, cover, and simmer for 30-35 minutes, stirring occasionally, until liquid is absorbed and rice is cooked through. Top with cilantro and serve.


Chunky Corn and Black Bean Salsa


  • 2 large Tomatoes chopped
  • 1 14 oz. can Mexican Style Corn
  • 1 12 oz. can Black Beans
  • 1 bunch Green Onions sliced thin
  • 1/2 cup Cilantro chopped
  • 2 Avocados diced
  • 1/2 cup Ketchup
  • 2 Tbl. Vinegar
  • 1/2 tsp. Cumin or to taste
  • 1/2 tsp. Garlic Powder or to taste
  • 1 tsp. Chili Powder or to taste
  • Salt and Pepper to taste


  1. Drain corn and black beans.  Combine beans, tomatoes, onion, corn, cilantro, and avocado.  

  2. Combine ketchup, vinegar, and spices in a separate bowl and mix well. Pour over the vegetables and combine.

  3. Chill and serve with chips.

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Dru About Dru

There are so many things I could say but I will just start with the basics. Mother to 4. Grandmother to 11 (Yes, 11. All under the age of 9.) I am a former Army wife and we spent 15 years traveling around the world. It was such a thrill to have seen so many places and meeting lifetime friends. I spent many years working in the craft industry and love getting together with friends and creating. I have a lifelong love of thrift shops, antiques, and yard sales.

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