☼¡Enchiladas! ☼

The enchiladas we made were prepared with a variety of spices and vegetables, and is a delicious take on a classic dish.

Once again we began at the grocery store to decide what vegetables we craved and decided that green chilies, corn, diced carrots and beans would go nicely as a filling.

For the tortillas we fried them in light olive oil and coated them in a spicy sauce we made from scratch out of flour, water, cumin, chili powder, fresh garlic, paprika, celery salt and black pepper.

For the filling we prepared our sautéed vegetables from the store. We made all the tortillas and filled them with cheese and vegetables and lined them all up in a casserole dish and put it in the oven for 10 minutes. When we took the enchiladas out to cool, we accompanied them on top with avocado and lettuce, spices, and garlic. To go along with this traditional Latin inspired dish we made breaded tomatillos with sour cream. We also had rice and beans on the side.  

The combination of vegetables, garlic tortillas, and homemade sauce was complemented each other perfectly. With the addition of fresh squeezed lemon, sour cream, lettuce, and cheddar jack cheese, a cool contradiction of hot and spicy along with cool and refreshing was a fiesta in our mouths; a fresh and inspiring twist. 

This recipe originated as traditional Mexican chicken enchiladas passed down from a grandparent but this just goes to show you how easy it is to modify any recipe into a more wholesome meal with ingredients that suit ones flaming yearning for awesome food and any dietary preferences.