Growing up in the Denver area, my first taste of enchiladas was at Las Margaritas, off County Line Road on the southeast fringes of town. That was the late 70s, and I can still taste the rich, savory red sauce.
As we’d approach the restaurant, a large red neon flame sign was all that you could see in an otherwise dark, quiet landscape. Then we’d walk inside to a sensory explosion — colorful decor, savory aromas, and the happy noise of families eating, laughing and enjoying mariachi music.
I still remember how the sauce tasted on their chicken enchiladas, which is captured beautifully in the recipe below, adapted from the culinary genius of others.
Enchiladas can be made countless different ways. So please make these your own. I’ve used chicken, beef, turkey, or beans. You may prefer a tomatillo-rich salsa verde to a red chile-based sauce. And of course you can add your favorite toppings.
Want fast and easy? Start with pre-cooked protein. We often pull off chicken from a whole roasted bird, or use leftovers from the Thanksgiving turkey.
Switch out your protein, starch or veggie, and you have a new meal in no time!
Photo credit: eatthegains.com
Ingredients (sauce)
2 T avocado or coconut oil
2 T flour (I use Bob’s Red Mill GF All Purpose Flour)
4 T chili powder (I use a blend of mild and hot, to our taste)
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/4 tsp. + cumin (not quite ½ tsp.)
1/4 tsp. oregano
2 C chicken or vegetable broth
Instructions (sauce)
Heat the oil in a saucepan over medium-high heat. Gradually whisk in the flour, then the remaining seasonings (chili powder thru oregano). Next stir in the broth slowly, whisking constantly to remove lumps. Reduce heat and simmer 10-15 min., until thick.
Set aside. (Your can also refrigerate in an air-tight container for up to two weeks.)
Ingredients (enchiladas)
3 T avocado or coconut oil
1.5 lbs. boneless chicken thighs or breast (or turkey, beef, beans, etc.)
2 tsp. cumin
2 tsp. garlic powder
1 tsp. Mexican spice blend
salt & pepper, to taste
1 red onion, chopped
2-3 cloves garlic, minced
1 C frozen corn, thawed
1-2 jalapeño peppers, chopped (amount based on size and desired heat)
3 4-oz. cans mild green chiles
1-2 chipotle chiles, seeded and chopped (or 1.5 tsp. chipotle powder)
1 15 oz. can diced or crushed tomatoes
½ tsp. flour (I use Bob’s Red Mill GF All Purpose Flour)
12 corn tortillas 5-inch size (or Siete grain-free tortillas)
1 C Jack and/or cheddar cheese, shredded
1.5 C enchilada sauce
Instructions (enchiladas)
Coat a large pan with oil. Season the chicken (or other protein) with salt and pepper. Cook over medium heat, 5-7 min. per side, or until no longer pink. Sprinkle each side with some cumin, garlic powder and Mexican spices. Remove the chicken to a platter.
Sauté the onion and garlic in the chicken drippings (adding a touch more oil, if needed), until tender. Add the corn and chiles. Stir well to combine. Add the tomatoes, and sauté 1 min.
While the vegetables cook, shred the chicken with a fork, then add it back to the pan.
Soften the tortillas by microwaving 10-15 seconds or dabbing them with water and heating them in the toaster about 1 min.
Coat the bottom of the baking dish with a ladle of enchilada sauce. Using a large shallow bowl, lightly coat a tortilla in the sauce. Spoon 1/4 C of the chicken mixture into the tortilla. Fold over the filling and place it seam side down at one end of the dish. Repeat the proces until you’ve filled the pan. Top with remaining enchilada sauce and cheese.
Bake for 15 min. at 350° F.
Garnish with your favorite toppings, such as cilantro, green onions, shredded lettuce or cabbage slaw, sour cream or Greek yogurt, and chopped tomatoes. Serve with a green salad, rice or cauliflower rice.
Serves 3-4
