With our crazy summer schedule coming up, my favorite way to meal plan is with make ahead meals such as the ever popular Carnitas and these fiesta enchiladas. Easy to put together ahead of time, these enchiladas store well in both the fridge and the freezer. Simply throw in the oven and you’ll have dinner on the table in just 30 minutes.
Never made your own enchilada sauce before? It’s easy to grab that can at the store but once you see how quick making your own can be, you’ll wonder why you ever bothered with the processed ingredients.
- 5.0 stars
- 1h 20m
For the enchilada sauce:
- 2 tablespoons butter
- 1 tbsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/4 tsp. cumin
- 1/2 tsp. coarse sea salt
- 1/4 c sprouted flour
- 2 c beef stock, or chicken stock
- 1 tsp. apple cider vinegar
For the enchiladas:
- oven safe dishes
- 1/2 red onion
- 1 red pepper
- 1/2 small zucchini
- 8 oz mild cheddar cheese, or jack cheese
- 1/2 c cilantro
- 1 tbsp. butter
- 12 sprouted corn tortillas
- 1 c cooked chicken
- Melt the butter in a 4 quart pot over medium high heat; add the chili powder, garlic powder, oregano, cumin and sea salt.
- Add the sprouted flour (or use arrowroot powder), then slowly pour in the chicken broth and apple cider vinegar whisking constantly until the sauce thickens.
- Remove from heat. Add a little water to thin if the sauce becomes too thick after sitting.
- Preheat oven to 425F. Grease 9×13 oven safe dishes.
- Mince onion. Deseed and finely dice the peppers. Finely dice the zucchini and shred the cheese. Mince cilantro.
- In a large pan over medium high heat, heat butter or coconut oil; add minced onions and cook until they begin to soften. Add red pepper and zucchini; continue cooking until the veggies are just tender.
- In a large bowl shred the cooked chicken, veggie mixture, 1 cup enchilada sauce, about 1 cup shredded cheese, and half the cilantro. Stir to combine.
- Spoon 1/3 cup of the filling evenly down the center of one tortilla. Roll up the tortilla tightly around the filling, and place in prepared baking dish, seam side down. Repeat with the remaining filling and tortillas.
- Pour sauce over enchiladas and top with remaining cheese. Bake for 25-30 minutes until bubbly. Broil on high for 3 minutes to lightly brown the top.
- Allow to cool for 10-20 minutes before serving. Top with remaining cilantro and serve with Spanish rice.
- Warm leftovers in a pan on the stove or in the oven, covered.