Can't wait for Thanksgiving? This Tex-Mex-style meal is for you! It uses classic Thanksgiving ingredients to create a lasagna-like dish.
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Can't wait for Thanksgiving? This Tex-Mex-style meal is for you! It uses classic Thanksgiving ingredients to create a lasagna-like dish.
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Can't make your way to Mexico? Take a hiatus with a Monterrey-inspired meal. While the basic chicken enchilada recipe calls for salsa verde, which often already includes roasted poblano chiles, the second recipe requires roasting the peppers yourself.
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Use the elements left over from last night's bean and roasted corn salad to make a platter of oozing enchiladas. The salad acts as the filling for the enchiladas and the mango salsa tops the finished dish.
These exceptional enchiladas are perfect for a vegetarian Cinco de Mayo celebration.
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When I decided to write about enchiladas for last night's Sunday Dinner, I wasn't totally sure how I would spin them into Monday's Leftovers. You could always reheat them and enjoy them again, however I was hoping to find something a little more exciting. One of the things I thought of — I haven't tried it, but I thought it could be interesting — was to puree the remaining enchiladas (only if they were prepared meatless) and use it as a sauce for either a homemade pizza or a pasta sauce. 
If you'd like to invite your vegetarian friends over for a nice hearty dinner, but are a little wary about what to cook, then I have a solution for you. A big serving of cheese enchiladas is hearty enough to feed a crowd and tasty enough for even the pickiest of eaters. This particular recipe is a Swiss-Mex take on the traditional recipe and uses Swiss cheese instead of Mexican or cheddar. 
As much as I love enchiladas, they are not typically a quick and healthy weeknight dinner. However, with a couple of tips —purchase cooked, lean turkey; use fresh salsa to enhance the filling — creating a tasty and nourishing Tex-Mex meal is completely doable any night of the week. This recipe uses fat free sour cream and tons of crisp veggies, resulting in a sauce that is creamy without all the weight of restaurant or canned versions. 
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