Indian Infused Enchiladas
Happy Friday! This whole meatless month challenge has really pushed me to expand my horizons. You know, get uncomfortable in the kitchen. Cooking with Indian spices is extremely outside of my comfort zone.
Eating Indian flavors is also extremely outside of Christian's comfort zone. That is exactly why I bookmarked this recipe as soon as I saw it. We love Mexican, so why not infuse a Mexican dish with Indian flavors? The end result -- awesome. Christian is definitely not a fan of curry and he loved it. WIN!
These are a great start if you want to start spicing things up in the kitchen because the curry is very mild. The filling is so easy to throw together and calls for a few simple ingredients -- potato, onion, corn, tons of spinach and cheese. No need to worry about a laundry list of ingredients for the enchilada sauce because this sauce only uses two ingredients!
I loved 'em plain, with a sprinkling of cilantro. Christian topped his with salsa. Whatever suits you!
Easy to throw together, short {and cheap!} ingredient list, meatless, delicious -- I will make this again and again! So although we've had some not so great meals this month, all of the new, great recipes we've discovered have been well worth the challenge!
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