Our Go-To Enchiladas
This recipe is one of our favorites—simple to make, full of flavor, and always satisfying. We make this recipe with homemade tortillas and this enchilada sauce recipe from Feasting At Home (both worth the effort), but you could use store-bought tortillas and sauce if you want to keep things simple. Enjoy!
Ingredients
For the Chicken:
2 chicken breasts, pounded
Olive oil, for drizzling
Paprika
Garlic powder
Sea salt
Black pepper
For the Veggie Filling:
1–2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, rough chopped
1 red bell pepper, diced
1 sweet potato, peeled and diced
1/2 tsp sea salt
1 ear of corn, kernels cut off
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried oregano
1 14-ounce can black beans, rinsed and drained
Juice of 1 lime
For the Enchilada Sauce:
14.5-ounce can fire-roasted diced tomatoes (or 1 1/2 cups fresh tomatoes)
1/4 cup water
2 tablespoons olive oil
2 teaspoons apple cider vinegar
2 teaspoons chili powder
1 teaspoon granulated garlic
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon chili powder, to taste
1/2 teaspoon paprika powder, to taste
For the Homemade Tortillas:
3 cups all-purpose or bread flour
1/3 cup olive oil
1 teaspoon sea salt
1 cup warm water
Toppings/Garnishes:
2 cups freshly grated pepper jack cheese
Greek yogurt
Avocado
Cilantro
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Instructions
Cook the Chicken:
Preheat oven to 425°F (220°C).
Place pounded chicken breasts on a baking sheet, drizzle with olive oil, and season with sea salt, paprika, pepper, and garlic powder.
Bake for 18-20 minutes, until cooked through.
Shred the chicken and set aside.
Make the Homemade Tortillas (Optional):
In a large bowl, combine flour, salt, olive oil, and water. Stir until a shaggy dough forms.
Knead for about 4 minutes until smooth. Cover with a towel and let rest for 30 minutes.
Divide dough into 6–8 pieces. Shape into balls, then roll into a circle.
Heat a skillet over medium-high heat. Cook each tortilla for 30–60 seconds, until bubbles form. Flip and cook another 30–60 seconds. Set aside.
Prepare the Veggie Filling:
Heat olive oil in a skillet over medium-high heat. Add onion and cook 2–3 minutes until fragrant.
Add bell pepper, sweet potato, garlic, and salt. Sauté 7–9 minutes, until potatoes and peppers are tender.
Stir in corn, cumin, and coriander; cook 3 more minutes.
Remove from heat and fold in black beans, shredded chicken, and lime juice. Stir to combine, then taste and adjust seasonings as needed.
Make the Enchilada Sauce:
Combine all sauce ingredients in a blender or food processor and blend until smooth.
Spread a thin layer of sauce in the bottom of a 9x13-inch baking dish.
Assemble the Enchiladas:
Place a scoop of the filling onto each tortilla, roll it up, and place seam-side down in the baking dish.
Pour enchilada sauce over the rolled tortillas.
Sprinkle with shredded pepper jack cheese.
Bake:
Preheat oven to 400°F (200°C).
Bake enchiladas for about 15 minutes, until cheese is melted.
Optionally, broil for a few minutes to brown the cheese.
Serve & Garnish:
Top with Greek yogurt (or sour cream), avocado, and chopped cilantro as desired.
Cheers to healthy living!
xx
Victoria and Eric
Tips From Our Kitchen:
Storage
Baked enchiladas | Refrigerate for 3-4 days.
Tortillas | Store in a zip-top bag at room temperature for a few days, or freeze for 1–2 months.
Enchilada Sauce | Refrigerate for up to 4 days, or freeze for about a month.
Swaps & Tips
Cheese: Freshly shredded melts best. Pre-shredded often contains anti-caking agents (like cellulose, derived from wood pulp) that affect texture and flavor.
Homemade Tortillas: Store-bought can contain inflammatory preservatives and seed oils. Homemade tortillas let you control ingredients and flavor.
Sauce: Many pre-made sauces include added sugar, seed oils, or artificial flavors. Homemade lets you adjust ingredients, spice, and heat. For a clean store-bought option, try Siete Red Enchilada Sauce.
Topping Swap: We swapped sour cream for grass-fed Greek yogurt a while ago—it’s higher in protein and probiotics, with fewer calories and less fat.
