Cinco de Mayo is coming up soon so I thought we all needed some Mexican food to wash down our margaritas. Or Coronas. Or Dos Equis. Or tequila shots. Whatever floats your boat.
When I was thinking about Mexican food to make for Cinco de Mayo, I had a hard time deciding between fajitas and enchiladas. Fajitas, on one hand, have that distinct grilled/seared taste with the sizzling meat, veggies, and warm flour tortillas that I just love. I’d consider fajitas on the lighter side since they’re not loaded with cheese and sauce but come onnnnn….isn’t the whole point of Mexican food the cheese and the sauce?!
So then you’d think I’d be all about the cheesy, saucy enchiladas but dude…where are the veggies?! It’s literally just cheese, sauce, meat, tortillas, and more cheese and sauce. If I’m gonna be eating that much cheese and sauce, I’d like to have a few veggies thrown in there to make me feel a little better about it.
So that’s where my idea for fajita enchiladas came from. I dreamt of the seared steak fajita meat and peppers with fajita seasonings stuffed into a cheesy, saucy enchilada, then topped with my favorite Mexican toppings: avocado and cilantro. You could throw some sour cream on there too, if you’d like.
These enchiladas turned out exactly as I’d hoped and were a huge hit at our dinner table. I used flour tortillas to imitate the fajita half of this dish, but you could definitely use corn tortillas if you’d like. I also think this could easily be made with chicken, shrimp, or even with all veggies (mushrooms and zucchini perhaps?!) to suit your taste. No matter what meat you use, I promise you these fajita enchiladas will be muy deliciosa!