Enchiladas are something we have in this house quite often. In fact, I will humble admit my green chile chicken enchiladas are known around Houston thanks to word of mouth. With that said I was craving enchiladas the other night but wanted to do something different- I know- crazy huh? With a can of chickpeas in my hand and a jar of adobe sauce I thought why not do a vegetarian enchilada and one that would make a meat lover like husband beg for more:)
So for this fabulous rendition of a classic dish I chose zucchini and onions to go along with my chickpeas and a nice creamy chipotle sauce to drizzle POUR all over the top. The chickpeas are roasted right alongside the zucchini and onions and the best part of the filling is the Mexican queso. YUM!I am usually a sucker for pepper jack cheese when it comes to enchiladas but my friend who doesn’t even like to cook told me one day she made my enchiladas using Mexican queso and I was like GENIUS! Why haven’t I done that before. No shaking your heads- judge not:)
The chipotle sauce is the star and it is so easy that after you have a bite you are sure to want to make a batch to store in the refrigerator to use with tacos, Mexican pizza, nachos, etc. I hope you all have a wonderful Thanksgiving and I can’t wait to see you back here on Monday when I show you how crafty I have become lately with my DIY Cinnamon Ornaments! Perfect addition to your Christmas packaging!
If you are looking for a fun way to entertain your kids while out of school for Thanksgiving head on over to Belleicious Kids for my Candy Corn Sugar Cookies and Edible Acorns! Easy and Delicious!
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