Growing up in California, one acquires a taste for Mexican food early on. Hearty, mildly spicy enchiladas with a fresh sprinkling of piquant cilantro over melted cheese are true comfort food to me. Nearby avocado orchards make guacamole a cinch to mash up. And with truly high quality bottled enchilada sauces available from grocery stores like Trader Joe’s, there’s no need to go to all the trouble of making your own–even though normally I’m an advocate for everything homemade. Though the process of making enchiladas can be on the messy side, once they’re in that casserole dish, a celebratory Cinco de Mayo dinner is as simple as popping ‘em in the oven. Though, once prepared, they can sit in the fridge for up to a day, once you make a tray you’ll be hollering “Andale, andale!” so you can sink your fork down into one of these enchiladas.