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$1.72 per serving
8 likes
Ready in 45 minutes
Spoonacular Score: 59% 
Enchiladas Verdes (Green Enchiladas) might be just the main course you are searching for. One portion of this dish contains about 30g of protein, 20g of fat, and a total of 445 calories. This recipe serves 6. For $1.72 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Mexican food. It is brought to you by Foodista. Only a few people made this recipe, and 8 would say it hit the spot. Head to the store and pick up queso fresco, water, corn tortillas, and a few other things to make it today. From preparation to the plate, this recipe takes approximately approximately 45 minutes. With a spoonacular score of 59%, this dish is solid. Try Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas), Enchiladas Verdes (Green Enchiladas), and Enchiladas Verdes for similar recipes.
Enchilada can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 19 dollars per bottle.
This wine is exquisitely aromatic with notes ofnectarine, jasmine and ruby red grapefruit. Thepalate is juicy and displays fresh peach, kiwiand floral honeysuckle flavors while remainingbright and balanced by mouthwatering acidity.The finish carries tropical papaya and guavaessences well beyond the sip.Think picnic and dishes with fresh springand summer ingredients. Also enjoy withNicoise Salad, Antipasto Platters, Lime andCoconut Grilled Shrimp, and Cheese Plates.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!
According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!
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