I can’t say that I’ve never not wanted to crawl up into a big ol’ lethargic ball of waste on the couch after ingesting a plate of enchiladas – especially those from a Mexican restaurant where the portions are enough to comfortably feed a family of 5. Don’t get me wrong, those type of sinfully delicious enchiladas are good…damn good, in fact. But I wanted to create an enchilada recipe to feel good about before, during and after eating. Additionally, I made it my mission to conjure up a user-friendly enchilada dish that could be assembled with ease (not that I don’t absolutely live for an all day project in the kitchen, but, sometimes, less is more!), even if you only have an hour or so to spare on a busy weeknight. And with Cinco de Mayo right around the corner, what better time to make these enchiladas than now?
Thanks to Rollin’ Oats and the incredible, health-conscious brands and ingredients on their shelves, I was able to generate a dreamy enchilada creation that I’m certain you will come back to time and time again.
One brand in particular, Siete Foods, which I have been cooking with for the past couple of years, really made my recipe endeavor a cinch. In this dish, I utilized their Almond Flour Tortillas and their Vegan Cashew Queso, which are both grain-free, paleo, gluten-free, dairy-free, soy-free and vegan. I know, you’re probably thinking that there is no way that these products can be any good given their characteristics. That’s the thing though – my fiancé and I actually prefer these products and their flavor profiles over traditional queso and standard corn or flour tortillas. In fact, we always have these products, as well as other Siete products, in our home 100% of the time. They’re a touch more expensive, but worth every penny!
One aspect in particular that makes this recipe quite effortless is that with the help of Tres Latin Foods, there is no need to make our own enchilada sauce! Much like Siete, their Red Enchilada Sauce is vegan, non-gmo and gluten free – what’s not to love? You can grab the sauce at Rollin’ Oats in the International Foods section.
As with a lot of my recipes, it is easy to make substitutions or omit ingredients totally with the dish. For example, to make these enchiladas completely vegan, just simply leave out the chicken! The beans and sweet potatoes make quite a hearty filling on their own.
Like always, I encourage you to get creative, experiment, cook with your senses and simply use this recipe as a guide on your cooking journey – if you deviate from the recipe path a bit, I am completely here for it!
Healthy-ish Chicken Enchiladas
- 2 Boneless, skinless chicken breasts
- 1 Tsp Paprika
- 1 Tsp chili powder
- 1 Tsp garlic powder
- 1 Tsp Salt
- 1 Large Sweet Potato Cut into 1/2 inch cubes - 2 smaller ones will suffice as well
- 1 15oz can Black Beans Preferably organic, such as Westbrae Natural, drained and rinsed
- 1 Tbsp Olive Oil
- 1 Tomato, medium in size, chopped Any tomato will work as long as it is ripe
- 1/2 cup Frozen Corn, thawed
- 1/4 cup Red Onion, chopped
- 2 Tbsp Fresh Cilantro, minced Or other fresh minced herb of choice, like Parsley
- 2 Tbsp lime juice About half of one small lime
- 1 Tsp Salt Plus more, to taste
- 1 7oz package Tres Latin Foods Red Enchilada Sauce Or other Enchilada sauce of choice
- 1/2 cup Siete Foods Vegan Cashew Queso Or other Queso of choice
- 1 package Siete Foods Almond Flour Tortillas You will use 6-8, depending on how full you like your Enchiladas. Any tortillas will work for this recipe!
- 1 avocado Cut Into slices or wedges, to serve (optional)
- Fresh Cilantro To serve (optional)
- Siete Foods Hot Sauce Or other preferred hot sauce (optional)
- Preheat oven to 400F and line a baking sheet with parchment paper. Combine spice mixture and salt in a small bowl. Evenly coat chicken breasts with half of spice mixture and place on parchment-lined baking sheet.
- Add cubed sweet potatoes, olive oil and remaining half of spice mixture in a medium bowl and toss to coat. Spread sweet potatoes in an even layer on the same baking sheet as the chicken - reserve bowl for later use. Bake chicken and sweet potatoes for 30 minutes.
- While chicken and sweet potatoes cook, add rinsed can of black beans to the reserved medium bowl. Remove chicken and sweet potatoes from the oven and add sweet potatoes to bowl with black beans. Shred or roughly chop chicken and add to bowl with beans and sweet potatoes and mix well. Keep oven on at 400F
- Combine chopped tomato, onion, corn, cilantro, lime juice and salt in a bowl. Mix well and add more salt as needed. Refrigerate until ready to serve.
- Spread 1/4 cup of Enchilada mixture evenly on the bottom of a casserole dish or cast iron skillet. Starting with the first tortilla, spread a spoonful of Queso in a line down the center of the tortilla and top with a few spoonfuls of the chicken, bean and sweet potato filling. Roll up the tortilla and place it seam side down in your baking dish or skillet. Repeat with remaining tortillas. You will probably have extra filling - save that to use for nachos or tacos.
- Spread remaining enchilada sauce over enchiladas and evenly disperse. Top with remaining queso, cover with foil and bake for 15-20 minutes.
- Remove enchiladas from the oven and top with a few spoonfuls of salsa, hot sauce, avocado and cilantro (if using).