Cinco de Mayo Fun And Recipes @SimplyIngrid #CokeFiesta

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Enchiladas Zuizas

Every year, I try to make plans to celebrate Cinco de Mayo. So far, I never seem to get all my plans together in time to actually do anything. But this year, I’m planning early and will enjoy some Cinco de Mayo fun with my family. My friends at Role Mommy Writer’s Network hooked me up with some fabu Cinco de Mayo recipes from Food Network celebrity chef Ingrid Hoffman as well as decorative downloads/printables and I am going to share them with you!

This year, Cinco de Mayo (May 5) is on a Sunday. We love to have family over on Saturday’s so we are going to celebrate with family a day early and then continue the fun with more yummy food with just our kid’s on Sunday. I’m going to decorate with festive colors, balloons and streamers. There are some cute balloon stencils in the printables below. For the food, we’re going to have a mix of traditional Mexican and Mexi-America/Southwest foods.

My husband makes some killer chili filled with peppers, tomatoes, beans, onions, special spices, ground beef and a tons of heat. I know traditional Mexican food isn’t loaded with cheese or sour cream but we add just a little to our bowls of chili to up the yum factor even more and to calm the spice for those that can’t handle it.

Cinnamon Hollow Chili

Along with Clay’s chili, I will be making our own version of Fiesta Lime Chicken with Spicy Jalapeno Sauce and Guacamole, and on Sunday – Ingrid Hoffman’s Enchiladas Zuizas (recipe below).  By celebrating 2 days, we get to try out loads of yummy recipes. You can find the recipe in a ZipList below as well as a download featuring recipes for Ingrid Hoffman’s:

  • Enchiladas Zuizas
  • Turkey Nachos
  • Mango Tomatillo Guacamole


I can’t wait to try out the recipes and celebrate Cinco de Mayo with our family. What are your plans or Cinco de Mayo? Do you celebrate it?

For more fun ideas on how to celebrate Cinco de Mayo at home with your family, visit


The recipe below, for Enchiladas Zuizas, is also available in the recipes download above.

Enchiladas Zuizas by Ingrid Hoffman


  • 1 pound boneless skinless chicken breast halves, trimmed of excess fat, rinsed
  • 3 cups water
  • 3 garlic cloves crushed under a knife and peeled
  • 1 teaspoon Delicioso Adobo Seasoning
  • 6 medium tomatillos about 12 ounces, husked, rinsed, and quartered
  • ½ medium yellow onion coarsely chopped
  • ¼ cup packed cilantro leaves plus more for garnish
  • 2 jalapeños seeded and coarsely chopped
  • ½ cup fat-free sour cream
  • 2 tablespoons freshly grated Parmesan cheese
  • 8 corn tortillas
  • cooking spray
  • 1 cup 4 ounces 2% milk reduced-fat mozzarella cheese, shredded


  • Place the chicken, water, 2 of the garlic cloves, and the adobo to a boil in a medium saucepan over high heat.
  • Reduce the heat to low and cover.
  • Simmer until the chicken is opaque when pierced in the thickest part with the tip of a knife, about 15 minutes.
  • Transfer the chicken to a cutting board.
  • Strain the cooking liquid into a heatproof bowl and reserve. Let the chicken cool. Using two forks, shred the chicken into bite-size pieces.
  • Puree the tomatillos, onion, cilantro, jalapeños, and the remaining garlic clove with ¼ cup of the reserved cooking liquid.
  • Transfer to a medium saucepan.
  • Bring to a boil over high heat.
  • Reduce the heat to low and simmer, stirring often, until slightly thickened, about 10 minutes. Remove from the heat. Stir in the sour cream and Parmesan. Pour into a wide, shallow dish or bowl.
  • Wrap the tortillas in moistened paper towels. Microwave on high (100%) until the tortillas are pliable, about 15 seconds.
  • Position the broiler rack 6 inches from the source of heat and preheat the broiler.
  • Spray a 9 × 13-inch flameproof baking dish with cooking spray.
  • Dip each tortilla in the sauce.
  • Transfer to a plate.
  • Place about 2 tablespoons of the chicken on the tortilla and roll it up.
  • Place, seam side down, in the baking dish.
  • Pour the remaining sauce over the enchiladas and sprinkle with the mozzarella cheese.
  • Broil until the cheese is melted, about 1 minute.
  • Sprinkle with the cilantro and serve immediately.


 Food Network celebrity chef Ingrid Hoffman

Disclosure: This post has been sponsored by the Role Mommy Writer’s Network. All opinions are my own.

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