Well you probably don’t care one bit. But I am going to tell you anyway! Honestly, I have never made a New Years resolution. I think they are kind of silly. Well at least the unrealistic ones. I like to set goals, but goals that I know I can carry out. Realistic things like practicing food photography and improving the blog. One thing I am set on doing more of this year is experimenting with cooking with different ethnic foods.
Mexican, Asian, Chinese, Middle Eastern, Italian, Greek, Indian, lot’s of different flavors!
These enchiladas are just the beginning. I am just testing the water with these guys. Easing the family into it (remember, I have some seriously picky eaters around here). That is not to say they are not amazing though!
These beauties are not your traditional Mexican enchilada. See, we are not really a fan of the red enchiladas over here. They are just kind of ok in my opinion. Anyone else out there with me? These beauties are stuffed with shredded grilled chicken tossed in a spicy chipotle sauce, baby kale is mixed in for some color, crunch and flavor. The final topping…….wait for it…..smoked gouda cheese! Um, and then maybe just a little cheddar. You know, for good measure (you can never have too much cheese, right?). Perfect any night of the week. Just serve with some steamed rice and avocados, Ariba!
Yum, Mexican with a twist!
