Thursday, October 25, 2012

Skinny Enchiladas


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!

XOXO
Stephanie

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