If I had to pick one of my favorite Mexican dishes, it would have to be enchiladas without a doubt. While I will never pass up a good taco or chile rellenos, I think enchiladas are usually my go-to dish. My mom makes the absolute best red enchiladas I’ve ever had in my life and since I already recreated that recipe here, I decided to take a whack at the green enchildas. When I was a little girl, I actually did not like green enchiladas and it wasn’t because of the taste or anything, but just because they were green and at that an odd shade of green. Well, fast forward to now and I can’t get enough of them and here I am all these years later making a recipe for them. Who would have thought? One of the reasons I made these was because of the abundance of tomatillos I have growing in my garden along with the poblanos I have coming in. I have started to plant vegetables and fruits that I utilize quite a bit so I can save myself some money and so far it definitely has. Anyways, back to these delicious enchiladas. Before we get into the ingredients, let’s talk about the nutritional benefits of tomatillos–the star of the recipe.Read More
One of my all-time favorite brunch items is chilaquiles because for one it’s an excuse to have tortilla chips for breakfast, and two they are so easy & almost effortless to make. Today I will FINALLY be sharing with you my recipe for the most delicious chilaquiles you have ever tasted. It’s taken me some time to get around to posting this but only because I was finishing up the last of my spring semester. I am happy to say that I completed the final 2 courses I needed in order to apply for my masters! It feels so good to finally say that as I honestly didn’t think I would survive this last semester. Now that I am done with school, for now, I will finally be able to get back to what I love and give Life at the Mesa my full attention. In my absence, I have been working on various recipes so as the weeks go on I have many new exciting recipes to share with you. Anyways, if you made it this far then I’m sure you just want the deets on these amazing chilaquiles so let’s go ahead and jump straight into the recipe.Read More
I am so excited to be bringing you another recipe after what feels like forever! The last month or so has been so incredibly chaotic as I get that much closer to wrapping up the prerequisites necessary to apply for my Master’s program. As much as I have been itching to create content for the blog, first and foremost I am attempting to finish up my schooling so that sooner rather than later, I will be an accredited RDN able to help you all in much greater detail with all your health and wellness needs. Also, let me say that because I take so much pride in the content that I put out, I will only ever share a recipe with you that I 1000% standby. I refuse to share a mediocre recipe just for the sake of posting because this blog was started with the purpose of showing you how fulfilling, satisfying, and delicious a healthy lifestyle can be.
With that being said, today I have a very exciting recipe for you as I have been attempting to perfect this one for quite some time. Today I will be sharing with you my authentic chicken enchiladas made of course with homemade enchilada sauce. A few weeks back as I was craving my mom’s homemade enchiladas I gave her a call to ask her for the recipe. As she listed the ingredients, I was surprised that she used flour and lard. For those of you who do not know what lard is, it is solidified pork fat that is high in saturated fat, If you want to know more about the different types of fat, check out my Facts on Fat post here. After going over the ingredients, I knew exactly why her sauce was so addictive. Lard is very calorie dense which sends signals to our brain that makes us want to eat more. So I decided I would play with the recipe a bit to make something with some healthier ingredients. Mom, if you’re reading this please know I love your enchiladas, but we are definitely going to be swapping my enchilada sauce out for yours!