For those who love a good salsa verde and guac, you have met your sauce. This refreshing and rich sauce is great any time of the year. Literally any time, so if you want to break away from the Corn Beef and Cabbage on St Patty’s this is a great festive option (because its green, get it?). Nonetheless, not many modifications needed here because the foundation is essentially healthy. You can opt to use a lighter cheese blend, low carb tortilla, and lean meat. I used turkey this go around but chicken also plays well here, see here for my Sous Vide Chicken. But, let’s begin.
- Low Carb Tortilla (La Tortilla Factory or these ones I tried Ole)
- 1/2c-1c Salsa Verde (any brand will do)
- 3 Avocados
- 2 Limes (juiced)
- 1/2 c Cilantro
- 3 Garlic Cloves
- White Cheddar or Pepper Jack
- Protein (this time I used turkey, season with 1/4 cup green salsa, 1/2 tsp of: cumin, paprika, chili powder, salt/pepper)
- Spinach (optional to add in the turkey, adds extra folate)
Preheat oven to 350.
Add avocado, lime juice, cilantro, garlic, and salsa into a blender. Blend until smooth, you may need to add more salsa to achieve this.
Brown the meat and add the spices. Defrost the frozen spinach (half a bag) use a paper towel to soak up the water in the spinach so it doesn’t add excess liquid in the meat. Once this is done, add it to the turkey and simmer until the liquid has reduced.
Assembly time, spray the pan so the enchiladas do not stick. This is vital to anything you bake, you would hate to go through all that effort and leave half of it in the baking dish. Add a cup of sauce at the bottom and spread it around evenly. Roll the cheese and turkey into the tortilla tightly and place into the dish, repeat until there is no more room left in the dish.
Cover loosely with foil, bake at 350 for 30 minutes, then uncover and bake for another 30 minutes, the cheese needs to be golden brown and bubbly. Let sit for 10 minutes before serving.
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