Enchiladas filled with mild goat cheese and asadero cheeses then topped with a tomatillo sauce. Recipe adapted from: World Wide Recipes and Santa Fe School of Cooking
This is one of the recipes from Country Living Magazine's March 2012 feature: The Casserole Makes a Comeback. We tried and it was an instant hit in our family. This would be a great use for leftover roasted chicken or turkey.
A lightened up recipe for seafood enchiladas with a chipotle cream sauce.
This recipe was submitted by Taste of Home Submitted by Taste of Homes Mexican Recipes, This Two-Cheese Turkey Enchiladas recipe is a Southwest favorite for Shelly Platten of Amherst, Wisconsin when she’s looking for an easy Mexican main dish for dinner.
Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission. These enchiladas are stuffed with fresh California Avocados, panela, mancheo and cotija cheeses, tomatillo salsa and topped with an ancho chile enchilada sauce.Prep Time: 1 hr