For my first post-Christmas-post (thanks for allowing me the long vacation!) I’m reporting on the White Enchiladas recipe from Everyday Happy Herbivore. We all know how much I love the Happy Herbivore, so the sequel was my instant Christmas present to myself. Totally worth it. Her recipes are always easy, good, and adjust quickly to your needs and desires.
I did make a few changes, of course. Since I wanted to make this casserole style, I layered it all instead of rolling the tortillas. And I didn’t use the–gasp–microwave (bake at 350 degrees for 25 mins). Yikes! I had a whole jar of salsa verde, so I used it like a secondary enchilada sauce. And I added daiya and olives on the top, and peas to the beans (to increase the protein factor). Oh, and don’t forget the avocado and lime for garnish!
All in all, I’d say my changes were pretty successful, and the finished dish was something my husband really wanted us to eat again.