I can just see you all doing a double take right now. How can these possibly be enchiladas without sauce or cheese? Well they are Asian inspired enchiladas and they are so dang good you really won’t care that there is not sauce or cheese on these bad boys. You’ll be too busy shoving as many as possible into your pie hole before everyone around you discovers how good they are. You’re not going to want to share these things. In fact I can almost guarantee you shove someone out of the way for the last one. Not that anyone here did that or anything. I would never do such a thing!
I cannot take credit for the idea of these beauties. They were inspired by an episode of The Chew. There was this cutie patootie lady on the show named Kim Kost. She made these in a battle against two other recipes. And if I remember correctly Kim kicked their butts with this one. She was completely adorable on the show, and for some reason Kim Kost’s Asian Enchiladas just kept sticking in my brain. For those regular readers you know we’re trying to eat a little lighter during the week so these seemed perfect for a Weekday Supper post.
They had to be tweaked a bit for our household. The original recipe called for shrimp. We’re allergic to seafood here at the B household so I opted for chicken. I also decided to use my own Peach Salsa recipe. Not that I didn’t love Kim’s version but I really like the idea of a cold salsa on a hot dish. Plus I was being lazy and didn’t want to grill my peaches. I know, but it’s a weekday and time is of the essence people. Or I’m just lazy, whatevs. I also used Katsu sauce instead of hoisin. I just love Katsu so I opted to grab for that one. I left out the mushrooms since we’re not huge mushroom fans. Then on the lazy note again, I opted to cook my onions with my chicken to save some time and an extra pan to wash. I’m not kidding people, if there’s an easy way out I’m taking out…every…single…time!
This dish gets a huge thumbs up from the B household. It’s delicious, it’s easy to make, and it’s filling. Plus it’s good for you. I mean what’s not to love. Plus Kim Kost is just too dang cute for words so I just needed to see if I’d look like her after one meal. Ya, not so much. But it’s a start right!
I am seriously not kidding people, these things are the bomb. You know I like my sweets, and my indulgent foods but these totally satisfied me for dinner. They were absolutely delicious and I’ll be making them again and again. Dishes like this get put into rotation at our house. I’m sure these are going to be a family favourite.
The salsa recipe I used can be found on my site, just buzz over there and you can print it off. I swapped out the shallots for onions this time. I also added Alea Salt instead of Vanilla Salt in this one. Add your salt at the last minute as it tends to pull moisture out of other things. You can opt to not use cilantro if you don’t like it. It’s one of those things you either love or hate. If you hate it or find it overpowering don’t use it. The salsa is best if it’s fresh. I like making it about an hour before I need it. If you don’t have lime juice you can use lemon, or even orange juice. I actually used orange this time around. I’m always switching things up. Keeps life interesting.
Make sure you stop by my Weekday Supper peeps to check out what they shared this week. Weekday Supper is part of our Sunday Supper deal, each week 5 members share easy meal ideas for Weekday Suppers. It’s such a great group and I’m so thrilled to be part of it. Here’s what my friends whipped up this week:
Monday – Pescetarian Journal – Borlotti Bean Salad with Shaved Pecorino & Pistachios
Tuesday – The Girl In The Little Red Kitchen – Salmon BLT
Wednesday – That Skinny Chick Can Bake – Raspberry Chicken
Thursday – Cravings Of A Lunatic – Lightened Up Enchiladas
Friday – Sue’s Nutrition Buzz – Santa Fe Roasted Veggies Over Quinoa
Hope you get a chance to whip up these amazing lightened up enchiladas. I’d love to thank Kim Kost and The Chew for the inspiration to make these. I honestly could not stop thinking about them all this time. I’d love to know if anyone made her original version with the shrimp, was it as awesome as this chicken version? I bet it was. It looked absolutely to die for. I’m so glad I finally got a chance to whip these up.
Thanks for visiting and tune in tomorrow for a summer berry parfait that’s chock full of vanilla goodness. You’re going to love it.
Toodles and smoochies! xx