Creamy Green Enchiladas, Recipe, easy Mexican Dish

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt lowers calories while adding creaminess.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt provides similar tang with fewer calories.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with less fat.

green salsa

🥗Healthier: homemade salsa verde

💰Cheaper: canned salsa

Homemade offers fresher taste with less sodium.

Remove the stems from the jalapeno peppers and poke each pepper with a knife.

Place the jalapeno peppers in a saucepan with plenty of water and cook on high heat for about 15 minutes until tender.

In a blender, combine avocado, cream cheese, onion, garlic, 1 cup of milk, jalapeno peppers, salt, black pepper, and 1 cup of water. Blend on high until well combined into a soft sauce for about 2 minutes.

Place the blended sauce in a saucepan and cook on low heat until it boils. Adjust thickness with more water if needed, and taste for seasoning.

Heat plenty of oil in a skillet and warm the corn tortillas on each side for about 15 to 20 seconds without browning them.

Dip each tortilla in the sauce to coat both sides, add shredded chicken to the center, and roll it up like a taco.

Place the rolled enchiladas in a baking tray or plate and repeat until all are done.

Reheat the sauce until hot and pour it over the enchiladas.

Garnish with sliced red onion and queso fresco to taste, and optionally with Mexican cream before serving.

Cooking Techniques

Equipment Needed

Spice Level: