When I see an enchilada I expect the melty gooey meat stuffed variety. This recipe is not that. A refreshing summer recipe that incorporates traditional Mexican flavors with the light and fresh vegetables of summer. This twist is great for those hot summer nights when you want something just a little bit lighter that still has plenty of flavor.
Added source cream as a topping
|Ingredient||Old Value||New Value|
|White Onion||1/2||225 grams|
This recipe can be a bit hectic especially if you are preparing this recipe solo. I would create the salsa well ahead of time. The salsa tasted even better the next day so making it the day before would simplify making the enchiladas and provide an even tastier salsa. You do lose the spiced water used to blanch and simmer the other vegetables but you can just add a new pepper when heating the water.