I’m always on the lookout for a way to shake up our weeknight meal game.
You already know this. That’s probably why you’re here!
It’s time for me to start introducing enchiladas to the mix because they are:
- a great way to use leftovers
- pretty inexpensive
- a quick weeknight dinner
- totally freezable
- meal prep worthy
- freaking delicious
This Chicken Enchiladas with Cumin Crema recipe comes from my dear friend Gaby’s new cookbook— What’s Gaby Cooking Everyday California Food!! Preorder yours today!!!! There are so many great recipes in this book I didn’t even know where to start. I love her mix of healthy & indulgent meals. All of the recipes are approachable, beautifully shot (great job Matt & Adam!!!) and packed with so much flavor. Gaby does California like no one else. She makes me proud to live here with all of our fresh produce and healthy food options. Yay, friend! Proud of YOU and your hustling!
Let’s discuss these beauties. The flour tortillas give the enchiladas a soft texture. It’s almost a hybrid of a burrito and enchilada…or a wet burrito! Something I used to enjoy when I was up in Oregon for college.
I LOVE IT. We’ll be having these for lunch all week. I’m definitely excited about that.
Thank you, Gaby!