Avocado Enchiladas
My local farmer’s market sometimes has bags of avocados for just $2. Since I consider avocados to be God’s butter, you know I can’t resist a deal that good. You also know I have an enchilada addiction so you would think that meshing the two with Fitness Magazine’s Avocado Enchiladas recipe would totally float my boat, right?
Alterations: I halved the recipe since there was no way we needed ten servings. My tortillas may not have been moist enough from the sauce and sort of cracked so they didn’t look quite as pretty. I ended up having extra avocado filling so I spread some on top of the finished enchiladas before serving as well.
Do-again?: I’m conflicted. While there was nothing wrong with this recipe, I felt like the avocado was a bit much and did better as garnish than the star of the show.
Cheesy Zucchini Enchiladas
I never tire of making or eating enchiladas - but sometimes (and I know this is sacrilege for some people) I think they are too cheesy. Enter my new best enchilada friend - Skinnytaste’s Cheesy Zucchini Enchiladas. This recipe satisfies a certain want of cheese but sneaks in some delicious seasonal summer vegetables too.
Alterations: I had some pretty huge zucchini so I decided to make six instead of four enchiladas. I did not use reduced fat cheese and low carb tortillas but I did use Whole Foods brand which makes me feel like they were still somewhat healthier ;) For the enchilada sauce, I used some leftover pizza sauce combined with spices.
Do-again?: Si, si, si! Easy, tasty and a great way to utilize the summer squash bounty. They reheat rather well as leftovers too.
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Stacked Roasted Veggie Enchilada Bake
Inspired by the bounty of roasted veggies (from an antipasti platter) I came home with from the memorial service, I decided to turn them into a stacked enchilada casserole. A while back I had pinned Perry’s Plate’s recipe for Stacked Roasted Vegetable Enchiladas and this seemed like the perfect way to put my own twist on it using my leftovers.
Alterations: Instead of roasting the vegetables that Perry suggested, I chopped up a few cups of roasted peppers, eggplant, green beans and onions that I had on hand. For the sauce, I mixed up some medium-spicy canned enchilada sauce and some Paul Newman’s salsa. We used shredded mozzarella for the cheese component. To heat through, the recipe took about another 5 minutes in my oven.
Do-again?: This is a great way to use up leftover vegetables and also was good for cleaning out some leftover odds and ends in my fridge/pantry. I only had to buy the corn tortillas to make this! The result was tasty and had a nice kick to it as well.
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Butternut Squash and Chorizo Enchiladas with Cinnamon-spiced Crema
Confession: I rip out a lot of recipes from magazines and file them away, yet most of my recipes and inspiration for things I actually cook comes from online. When we were moving, my boyfriend nearly lost it when a file of clippings splayed across the room. Today, I may have won some of his favor back by cooking these delicious Butternut Squash and Chorizo Enchiladas with Cinnamon-spiced Crema. Second confession: this recipe came from an ad for Cacique Mexican food products in an issue of Food Network Magazine.
Alterations: I meant to cook this with soyrizo so dinner could qualify for a Meatless Monday meal, however the grocery store I went to didn’t carry the veggie version so I opted for the real deal from Cacique. I substitued Better than Boullion for the broth (as this is a staple in my kitchen) and used fat-free Fage Greek yogurt instead of crema for the sauce. I used the jalapeno version of the Queso Quesadilla cheese as well for some added heat.
Do-again: This was super tasty and I’m glad this made a lot so I can reheat it for lunch later this week. The sauce was really delicious and rich - kept drizzling more on my enchilada. Next time, I’m going to chop the butternut squash ahead of time to make it cook a bit more evenly and faster. I had to cook it an extra 25 minutes and it still didn’t quite get “mashable” texture all the way through. As I mentioned above, I also want to try this with soyrizo to make it a bit healthier. The Greek yogurt substitution worked well - the sauce still tasted very rich but with a lot less fat.
