These humble little burritos are exactly why I started cooking in the first place. When I moved from California to Philadelphia, I started cooking to connect to home, to that intersection of Mexican and Californian cuisine that was comfort. It used to be that, after a long day of teaching, I had the satisfaction of knowing that I could pick up a cheesy and saucy burrito anywhere. Now, where I live I can have so much more delivered- Thai, Ethiopian, Chinese, Italian, Japanese, Vegan- but nothing close to that Californian Mexican comfort food. You kind of always love best what you loved first.
But, recently, I made these for a house guest from the Midwest and he still thought they rocked. He was blown away by how delicious they were and, of course, he had no clue they were “healthy”. The ultimate compliment is when people just flat-out love the food.
I made some improvements to the recipe this time around that resulted in the best burritos I’ve ever had.
What’s the difference between enchiladas and burritos? Just the tortillas. Use corn tortillas to make enchiladas or flour tortillas to make burritos.
Update: I recently made these for a vegan house guest using silken tofu instead of yogurt. My husband insisted that I use silken tofu every time from now on. It gives the sauce a subtle nutty flavor.
Chile Verde Enchiladas and Burritos
- 10 tortillas, corn or flour
- Chile Verde (the recipe is here)
- 5 ounces pepper jack cheese, shredded
- 2 cups of broth from Chile Verde
- 1 bunch parsley
- 1 bunch cilantro
- 3 garlic cloves
- Juice from ½ a lemon
- ¼ cup nonfat plain Greek yogurt (silken tofu for vegans)
1. Preheat the oven to 400.
2. Separate the broth from the Chile Verde. You can place a strainer over a larger bowl to catch the broth. You need about 2 cups of the broth. Set aside the Chile Verde (warm it up if it’s not already hot).
3. To make the sauce: Add all the ingredients for the sauce. Blend until liquid.
4. To make the enchiladas: Place ¼ cup of the chile verde and ½ ounce of cheese inside a tortilla. Roll up the tortilla and place seam side down into a baking dish.
5. Pour the sauce from the blender over the enchiladas. Bake for 20 minutes.
Serving Size: 1 enchilada
Weight Watchers Points+: 5 per enchilada made with a corn tortilla
Calories 265, Carbs 27, Fat 7, Protein 23
Serving Size: 1 burrito
Weight Watchers Points+: 8 per burrito made with a flour tortilla
Calories 350, Carbs 41, Fat 10, Protein 26
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