For many, Cinco de Mayo in both America and Mexico, this weekend is a time for celebration and remembrance. Observed on May 5th, it is a day for Mexican and Mexican-American communities to rejoice in their freedom and democracy while commemorating their culture’s heritage and pride.
While I myself identify with the Puerto Rican culture, there is a camaraderie I feel and identify with as a Latin woman living in the US. In honor of Cinco de Mayo, I thought I’d share my favorite Vegetarian Enchiladas recipe. While actually putting the dish together isn’t difficult or time consuming, I had heard that making the sauce can be laborious. I quite enjoyed roasting the peppers and combining some of my flavors to create what I think is an authentic Enchiladas sauce.
Here is my recipe for Homemade Vegetarian Enchiladas:
Because I used Anaheim Peppers, this is a very mild recipe. If you prefer your Enchiladas spicy, I recommend using chiles in place of these peppers. Overall, my family loved this recipe.
Here are a few tips that may help streamline the process:
- The process of making the sauce is lengthy. You might consider making the sauce early in the day, then assembling the enchiladas 45 minutes before your scheduled dinner time
- If you prefer a heartier dish, boil 1-2 chicken breasts, then chop and fill tortillas
- Purchase shredded cheese (available at Walmart)
Here is a quick visual step-by-step of this recipe:
During dinner, I talked to my children about why we were enjoying this special meal in honor of Cinco de Mayo. My daughter is still too young to understand, but my 5 year old son was interested in learning more about the holiday and I loved that we could use our meal as a learning opportunity to discuss cultural sensitivity.
Note: All of the ingredients used for this recipe were purchased in the grocery section of our local Walmart.
Images: Rockin’ Mama
Recipe: While definitely very different, I was inspired by this New Mexico Green Chile Enchiladas Recipe on the Huffington Post.