3 Cinco de Mayo Recipes And Fun Downloads

Enjoy these delicious Enchiladas Zuizas by Food Network chef Ingrid Hoffman this Cinco de Mayo
Cinco de Mayo Recipes: 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 recipes and have 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! @SimplyIngrid #CokeFiesta

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

This year, Cinco de Mayo (May 5, 2013) 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 Tex-Mex/Mexi-American/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 for Cinco de Mayo

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 recipe card 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 Cinco de Mayo recipes and celebrate with our family. What are your plans or Cinco de Mayo? Do you celebrate it?

Cinco de Mayo Printables And Recipes

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

Cinco de Mayo Recipes: Enchiladas Zuizas

Enchiladas Zuizas by Ingrid Hoffman

Enjoy these delicious Enchiladas Zuizas by Food Network chef Ingrid Hoffman this Cinco de Mayo
Servings: 6 people
Author: Ingrid Hoffman
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Prep Time: 5 minutes
Cook Time: 40 minutes
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  • 1 pound skinless chicken breast (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 tomatillos (medium: about 12 ounces, husked, rinsed, and quartered)
  • ½ yellow onion (medium: 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.
Nutrition Note:These nutrition facts were calculated automatically by our recipe card and do not include sugar alcohols or net carbs. I cannot guarantee the accuracy of these nutrition facts but I believe the macros are actually lower than shown here.


Serving: 4grams
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Food Network celebrity chef Ingrid Hoffman


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