When it comes to high-calorie food, the kind I crave most often is probably Mexican. As often as I get together with friends and order queso fundito, taco plates and enchiladas - oh yeah, and margaritas - I had done little to experiment with Mexican cuisine in my own kitchen. This Sunday, I decided to tackle one of my favorite Mexican dishes in a healthy way. I found this great recipe for enchiladas on Everyday Paleo. The flavorful, authentic sauce made the dish a total winner. I ended up using shrimp, topping the dish with a little cheese (I recommend chihuahua or oaxaca if you can find it) and, to save some time, bought guacamole instead of cutting up avocado and cilantro - having the guac was great since we ended up having a few tortilla chips with dinner. You feel way less guilty about eating tortilla chips when your main dish is made without a tortilla! Everything in moderation, right?
I don't have a blender so I transferred the sauce to a bowl, allowed it to cool a bit, and then used a hand held blender to puree the enchilada sauce. If your kitchen is on the smaller side - like just about every kitchen in Manhattan - I think a handheld mixer is a must. I love my Bamix Immersion Blender.
Add the cheese on top, cover tightly with foil and pop it in the oven!
Will you try these healthy enchiladas? Let me know!