I've been paying more attention to salt and additives, and am trying to use starter spices more selectively. I figured enchiladas could go without modified food starch, guar gum, maltodextrin and caramel color (how can this be an ingredient?).
I used most of the spices from Tortilla Soup, but added some brown sugar, lime juice and a couple handfuls of tortilla chips so that it tasted "like the mix" Adding finely chopped jalapeno pepper gives it some heat.
For nearly meatless enchiladas, I used just 2 chicken thighs, red and green peppers, an onion and a can of corn. I also tossed in some spinach since I had extra. If you wanted to go for all vegetables, you could swap out the chicken for black beans.
A good weekday dinner, with enough for leftovers for lunch. Click here for the complete recipe.
Eat well. Be well.