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Get festive this Cinco de Mayo with Chicken Enchiladas Tricolor

We are gearing up for Cinco de Mayo next week! Although we low-key celebrate at home, it’s the perfect excuse to prepare some deliciously festive enchiladas.

Green tomatillos and plump, red Roma tomatoes are used to prepare the two distinctive sauces. I like to make extra to cook up some huevos rancheros or chilaquiles in the mornings. These sauces make everything taste 100 times better. They’ve become a staple in our kitchen. No more of the jarred stuff. Freshness always wins.

Because most of the work in this recipe goes into preparing the red and green sauce, I leave the chicken preparation to Sprouts Farmers Market. Their Butcher Shop Pollo Asado is a perfect shortcut. Already seasoned and marinated, all you have to do is cook and shred.

Related recipe: Ground Beef Red Enchiladas

To save even MORE time, make the green and red sauces ahead of time. If you are out of time during the week, all you have to do is stuff each tortilla with cooked chicken, top with your made-ahead sauces and warm for a few minutes in the oven. Once the sauces are bubbly, top with sour cream, queso fresco, sliced onions and a few cilantro sprigs. And there you have it, a complete feast in just under 25 minutes.

Celebrate your Cinco de Mayo and any other holiday with these tasty tricolor enchiladas. It’s the perfect make-ahead meal for any occasion.