A hearty, Tex-Mex inspired meal of enchiladas loaded with a meaty filling, spicy green enchilada sauce and plenty of cheese.
These vegan fajita enchiladas are smothered in a rich cheese-like sauce that has a little secret. It’s totally vegan, and made with potatoes to create a creamy, rich bite.
Shredded chicken is mixed with green chiles, cumin and a touch of lime juice then rolled in whole grain tortillas topped with a chunky, flavorful enchilada sauce. Bake in the oven and a health, high protein dinner is on the table in no time.
Recharge for the week while banishing Monday blues with a stellar meatless menu at NYC’s Dos Caminos. Plus, learn to make butternut enchiladas at home.
Well-known blogger Lesley Tèllez’s new cookbook, “Eat Mexico,” is a love letter to authentic Mexican street food. It gives readers a glimpse of food that isn’t stylized, but raw and bursting with local flavor. “Eat Mexico” is your roadmap to fresh, authentic Mexican street food that you can make in your own kitchen.
Baked enchiladas with a tangy homemade tomatillo salsa, chicken filling with sweet caramelized onions and corn, and lots of cheesy goodness.