Do you crave Mexican foods? I’ve put a healthy twist on the classic enchilada that your whole family is sure to enjoy. It’s loaded with nutrients and is smothered in a delicious, creamy (and healthy) salsa verde sauce. I’ve got not one, not two, but three ways these enchiladas can be made, whether you’re enjoying them for Meatless Monday, are vegan or are looking to please the meat lover in your family!
Do you ever feel like time is traveling at warp speed? Or maybe not so much the days and weeks, but with the opportunities you are faced with or the work you find yourself in?
These past few months have been jam packed with new ventures and opportunities, and I’m reminding myself to take it one day at a time and in strides. Otherwise, I end up stressing myself out and become overwhelmed easily as I get too far ahead of myself. Sound familiar?
I’ve found that during this time, I’m being stretched and challenged (in a good way) each day as I am beginning to put the pieces together of what my career as a health coach might look like. It’s frightening, yet it’s so exciting!
Six months ago, if you had told me that I’d be looking at spaces to host cooking classes I might not have taken you seriously, thinking that wouldn’t be for at least a few more years. Or, if you had asked me what my health coaching program would look like meeting to meeting, I would’ve had no idea. But now, I’m beginning to see clients and have even had a few finish the program! How cool is that?!
I’m finding that as I’m growing personally and in my career, this blog will continue to grow with me. This online space has become a resource for my clients and all of you looking to transform your lifestyle in a healthy way, and it’s my responsibility to provide you healthy recipes and wellness inspiration that you can apply to your own journey.
In coaching my clients, I take a bio-individual approach, meaning that what works for one person might not work for the next. As I’m shaping my future as a health coach, I want this blog to adapt to this same approach.
When it comes to helping others move towards a healthier lifestyle, I educate them on what it means to incorporate whole, fresh foods in their diet and how to sneak in more fruits, vegetables and plant-based foods for increased energy and a bigger bang for their nutritional buck.
Does this mean I’m encouraging a vegan lifestyle? No, although some might find this lifestyle works best for them. But in fact, I’m not. I encourage clients, and you, to experiment with different ways of eating and foods to find what works for your lifestyle and makes you feel your best. For me, I find that a largely plant-based diet that is supplemented with seafood, and less emphasis on dairy and meat (but still enjoyed occasionally) works for me. This might (and usually will) look different for you.
As I begin to put this coaching philosophy into practice, it’s my goal to weave this philosophy into what I share on the blog as well. This means that moving forward, I will still be sharing recipes as I have been, but will include more modifications where I can so that you can find the version that works best for you. I might also share a seafood recipe or one that has meat in it here and there (so don’t freak out!).
Whether it’s in my individual coaching or on this blog, I’ve found that meeting people where they’re at provides the greatest opportunity for transformation.
I often refer to one’s health journey as a ladder, and that it’s my mission to get you to the next rung and beyond. For some, this means they are simply trying to move from processed foods to a “cleaner” way of eating. For others, this means moving towards incorporating more plant based “superfoods” in their diet. Wherever you are on the ladder, I hope that what I share on this blog helps get you to the next rung.
What does all of this have to do with enchiladas? Nothing really, I just wanted to be able to share my new perspective with you as I try to be as real and honest in this space as I can be.
Kale and Mushroom Enchiladas Three Ways
But, I am sharing three ways these enchiladas can be enjoyed whether you’re looking to try out Meatless Monday, are vegan, or have a meat lover in your family!
These enchiladas are inspired by my most popular recipe on this blog (by a long shot) – my black bean and spinach enchiladas! Have you tried them yet? They are heavenly.
Much of the recipe is the same, but I’m switching up the fillings to include kale and mushrooms. Kale, because who doesn’t love this trendy leafy green (I mean, seriously), and mushrooms, because they provide a hearty texture and deep flavor to the enchiladas.
I hope you enjoy this fun, healthy twist on a Mexican classic!
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- For the sauce:
- 2 Tablespoons olive oil
- 2 cloves garlic
- 1 Tablespoon flour
- 1 cup vegetable stock
- 1 Tablespoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup salsa verde
- 1/2 cup Greek yogurt*
- 1/4 cup cilantro
- For the enchiladas:
- 2 Tablespoons olive oil
- 16 oz. portobello mushrooms, quartered and chopped
- 1 bunch kale, destemmed and roughly chopped
- 3 ears fresh corn (or 1 1/2 cups frozen), cut off the cob
- 6 green onions, chopped
- 1/3 cup cilantro, chopped
- 1 Tablespoon cumin
- 1 cup shredded Monterey Jack cheese*
- 10 whole wheat or corn tortillas
- Preheat oven to 375 degrees.
- To make the sauce, heat the olive oil and garlic over medium heat in a small saucepan. Stir until fragrant, about 1 minute.
- Add the flour and whisk for 1 minute. Add the vegetable stock and whisk until well combined and the mixture begins to simmer and thicken.
- Add cumin, salt and pepper. Take the sauce pan off of the heat and stir in the salsa verde, Greek yogurt (if using) and cilantro.
- Set aside.
- To make the enchiladas, heat the olive oil in a large saute pan. Add the mushrooms and saute until starting to cook through, about 4 minutes. Add the corn and continue sautéing, about 3-4 more minutes.
- Add the kale and quickly stir. Pour 1/4 cup water over the kale and cover with a lid. Keep covered for about 4 minutes or until the kale is slightly wilted.
- In a mixing bowl, add the mushrooms, corn and kale, as well as the green onions, cilantro and cumin; stir to combine. Add 1/2 cup of the cheese (if using). Add the shredded chicken (see note below).
- In the bottom of a greased casserole dish, ladle 1 cup of the enchilada sauce on the bottom. Roll about 1/2 cup of enchilada filling in a tortilla and place in the casserole dish, seam side down.
- Repeat until all of the filling has been used.
- Make sure the enchiladas are tightly packed to prevent them from falling apart when baked.
- Top with the remaining enchilada sauce and 1/2 cup cheese (if using).
- Bake for 20 minutes or until the cheese is bubbly and slightly golden brown.
- Remove from the oven and let cool for 10 minutes.
- Garnish with leftover cilantro, avocado and lime juice. Enjoy!
If vegan, omit the cheese.
You can add 2 cups of rotisserie shredded chicken to the enchilada filling. Or get creative and make 1/2 and 1/2 by adding 1 cup of shredded chicken to half of the filling!
- Serving Size: 2 enchiladas
So tell me (in the comment section below), which way would you choose? What’s your favorite Mexican dish?
The recipe is part of the Meatless Monday link up hosted by The Fit Foodie Mama and Running on Happy, as well as Meatless Monday hosted by Confessions of a Mother Runner, Tina Muir and A Whisk and Two Wands.
Thanks for following along as I share my journey! Enjoy these yummy enchiladas for a quick and healthy dinner.