One of the beauties of enchiladas is you can fill the tortillas with whatever ingredients you’d like, but it all comes down to the sauce. This dish is a little more labor intensive if you decide to make the sauce, but it’s well worth the effort. If you have time, I recommend making two pans and freezing one so you can have an effortless dinner during the week.
Quick tip: Grab a rotisserie chicken from the store and shred it up to save some time
Prep Time: 15-20 minutes | Cook Time: 10-15 minutes | Serves: 4-6
2-3 chicken breasts, cooked and shredded
1 can black olives
2 roma tomatoes, diced
Shredded cheese, as needed
12-15 corn tortillas
1 batch homemade enchilada sauce
1.) To make the corn tortillas pliable, heat up a small skillet over medium-high heat and dunk one at a time in a bowl of water and place in the hot pan. Allow it sit for 5-10 seconds, then flip and cook the other side for another 5-10 seconds. Place in a clean, damp dish towel and continue with the rest.
2.) Preheat the oven to 425° F. Take a tortilla and place 1-2 tablespoons of sauce in the center, then top with some shredded chicken, olives, tomatoes and cheese. Carefully roll up and place seam side down in a 9×13” pan. Continue with the rest. Pour the enchilada sauce over the top (I had about 1 cup left over) and finish with the desired amount of cheese. Place in the oven for 10-15 minutes or until the cheese is bubbling. Serve with salad or sides of your choice.
Feel great and remember to enjoy your health!
This is really simple way to create a nourishing meal that tastes great and it is definitely worth the extra time spent in the kitchen.
Quick tip: I eliminated garlic and onion for a sensitivity but feel free to add them if you desire.
Prep Time: 25-30 minutes | Cook Time: 15-20 minutes | Serves: 4-6
½ tablespoon coconut oil
½ green bell pepper, diced
3 tablespoons chili powder
½ teaspoon chipotle powder
1 teaspoon oregano
¾ teaspoon cumin
½ teaspoon salt (or more to taste)
1 (28 oz.) can fire-roasted tomatoes
Chicken stock, as needed
1.) Heat the coconut oil in a saucepan over medium-high heat and sauté the green bell pepper and spices until fragrant. Add the fire roasted tomatoes and simmer for about 10 minutes, or until most of the liquid has evaporated.
2.) Carefully pour into the blender and puree, adding chicken stock to thin out to the desired consistency. Use in any recipes as you wish.