Ready for a Vacay
What a busy day! I have so much to do before I leave for Mexico tomorrow morning for a bachelorette party! As I’m sitting here, I think I have about 15 different lists sitting on my desk of things to do. This post was initially going to go up this morning but I am easily distracted. The week feels like it went so slow up until today when I have a million things to get done.
However, here is the recipe for Avocado Cream Enchiladas. I wanted to share a recipe with some Mexican flair for two reasons. First of all, tomorrow is Cinco de Mayo. Secondly, did I tell you I’m going to Mexico?! (Can you tell I’m super pumped?) The mix of flavors and creamy chicken give these enchiladas an added twist on the traditional ones.
These babies are easily be made dairy-free by swapping the greek yogurt for plain goat milk yogurt and using a dairy-free cheese on top. I like the white corn tortillas but you could also use flour tortillas instead. Either way, I hope you enjoy these along side a delicious margarita or cold Corona.
As for the green enchilada sauce, I really like to make my own using a recipe from Primal Palate. However, if you are pressed for time, simply grab a couple of cans of your favorite from the store. No shame.
I can’t wait to tell you all about Tulum! Hope you all enjoy some good food this weekend and let me know how you like these Avocado Cream Enchiladas!