So, I was supposed to be making enchiladas, but this dummy forgot to buy tortillas, and the first rule of quarantine cooking is not going to the grocery store unless absolutely necessary. Solution: make the enchilada filling a delicious side.
Source: Abra's Kitchen | Serves: 4-6 | Time: 20 min
Changes
Ditched the whole enchilada part
Use chipotle infused EVO from Tubby Olive
Used 1 tsp of cayenne since I didn't have 1 tbsp of paprika on hand
Halved the sauce (except for the jalapeno)
Ditched the diced chilis in the sauce
Ingredients
8 oz cremini #mushrooms finely chopped
10 oz shredded #BrusselsSprouts
2 tbsp chipotle infused EVO
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp sea salt
1/2 tsp dried oregano
1/4 cup water
Enchilada Sauce
1/4 cup raw cashews, quick soaked in boiling water for about 15 min
1/4 cup water
1 large #jalapeno, chopped
1 cup fresh cilantro
1/2 tsp salt
1 tsp apple cider vinegar
Instructions
In a large skillet over medium heat saute mushrooms in olive oil for 7 minutes until browned.
While the mushrooms are sauteing, make your enchilada sauce by combining all of the ingredients and blending until smooth.
Add Brussels sprouts to skillet with dried spices and water. Saute for an additional 5 minutes.
Stir in enchilada sauce. Remove from heat and serve.
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