I like the GMO-free corn and flour blend tortillas made by La Tortilla Factory best. Or if you can find them, there are corn tortillas that have some flour added to them to make them more pliable.I kept running into tortilla problems!! In the end I found that regular corn tortillas work well (more on that below.) This was part of the reason it took me a month to develop the recipe.If you are avoiding carrageenan, check the ingredients before purchasing. If you prefer, you can use full fat sour cream. To make the enchilada filling creamy but still healthy, I used reduced fat sour cream to help lower the calories. If you like spicier enchiladas, you can use a “hot” salsa. My kids are tolerant of heat, but I still try to keep things on the more mild side for them. Here’s where you can really amp up the heat if you want. You can thaw the corn by just putting it into a sieve and running warm tap water over it for a minute or two. This was an easy way to get extra veggies into this recipe to make the filling more healthy, but without a lot of prep work or any additional cutting. Just let it cool before adding it to the filling- especially if you’re following the make ahead instructions. Here is the best way to get perfectly cooked chicken in the instant pot or oven. I used my instant pot to do so while I was meal prepping another recipe. If you don’t have cooked leftover chicken on hand, you can buy a Rotisserie chicken (I tested it and it worked perfectly.)Īlternatively, you can buy raw chicken and cook it. This recipe calls for cooked chicken because taking the time to cook the chicken will make the recipe take longer. If you are a big fan of spicy Mexican food, you can sub in canned jalapeños, just drain them and chip them up. These canned green chilies also go into the filling. I love the oniony flavor that they add- but it’s not overpowering. The scallions do double duty as part of the filling and partly garnish. I’ve tested it any which way, and either works!
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