Cinco da mayo has come and gone and here we are posting an enchilada recipe 10 days later.
This a total food blogger faux pas, but to this we say ‘whatevs’. Mexican food always wins.
This particular recipe is a double winner, since both Dara and I tested it to rave reviews.
We love our enchiladas here at How to Eat. If this particular recipe doesn’t tickle your fancy, we’ve got you covered with a few alternatives, friend.
Butternut Squash Enchiladas (my personal FAVE)
This one appeals to me because I get to use my favourite tomatillo salsa and these delicious green chiles, which are smokey and very slightly spicy (but nothing like the heat of a jalapeño). I had never used them before testing this recipe and now I’m going to keep them as a pantry staple. So good.
As always though, we aim to give you recipes adaptable to your tastes. Not into tomatillo salsa? Cool. Sub your fave variety. Want to gag at the thought of eating mushrooms? No probs. Just leave ’em out. You know the drill.
Both Dara and I had leftover filling when testing this recipe and she came up with the brilliant idea of just putting the rest on top (under the cheese). In addition to reducing waste, it allows for endless flexibility with the recipe because you never have to worry about the perfect amount of filling. So load ‘er up!
Now top these babies with some fresh green onions and/or cilantro, some extra yogurt and everyone’s bff, avocado for a legit fiesta.
PS don’t forget the margaritas.