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Prep
Difficulty
Easy
Time
Estimate
45 mins
Saute the onions, followed by the mushrooms first. In a separate skillet, saute the greens and blend up the enchilada sauce. Chop up the cabbage for the Lime Slaw. Assemble the enchiladas using the Brilliant Green Enchilada Sauce. Prepare the toppings while the enchiladas bake. Serve with the slaw and top as desired.
Packed not only with tastiness from the sea, but these enchiladas love up spinach & mushrooms, too. Use corn tortillas to make it gluten free. Double check Seafoodwatch before making your fish purchases, most likely farm-raised tilapia, US Shrimp and most wild-caught crab are your best bets for this dish.
Take a simple tomatillo based salsa (our favorite is White Girl Salsa) or a homemade variety and blend it with a puree of dark leafy greens to create a doctored up, flavorful, nutrient packed sauce perfect for topping enchiladas and more.
Two simple ingredients come together to add crunch and veggies to tacos or other Mexican dishes. If you want to add another element add in a couple tablespoons of roughly chopped cilantro.
Some of my favorite Mexican restaurant’s have these fantastic salad bar-like stations where you can top off and garnish your own dishes. Often this includes several variations of salsa. Use this simple guideline to build your own favorites. Add this to your shopping list whenever you add a Mexican dish that needs a bit of sparkle and fun on top.
