Enchiladas - 2 ways
Servings: 4 Prep Time: Cook Time: Another Taco Tuesday-themed recipe for you! Can you tell this is a weekly occurrence at our home? I love enchiladas, but not the ingredients that usually are served at a restaurant or in traditional mixes found in the store.
However, when recreating this recipe, I wanted to make something simple and quick too! Thank goodness for brands that do that work for us now! Making simple swaps to brands like Siete, Frontera, or Simply Organic Brands. Grabbing a few of those on your next grocery trip will make these enchiladas a snap to make!
Ingredients
Beef Enchiladas
1 pound ground beef (grass-fed and finished)
½ large white or yellow onion
1 organic red bell pepper
1 jalapeño
3 cloves garlic
1 tablespoon chili powder
2 teaspoon cumin
1 teaspoon paprika
1 cup organic black beans, rinsed and drained
¼ cup organic cilantro
⅓ cup water
1 ½ tablespoon tomato paste
Dash of salt and pepper
15 ounces red enchilada sauce ( I like Siete brand or Frontera)
8 ounces shredded Mexican cheese (I LOVE Tillamook)
8-12 tortillas (go with whole-grain or grain-free. Look at the ingredients. Avoid anything with unknown ingredients, canola oil, or corn syrup. I love Egg Life tortillas for their higher protein, lower carb profile, and excellent taste and texture! Worth the extra dollar in my mind!)
Green Chicken Enchiladas
Follow the same progress. The only differences are:
The cheeses. If I am being honest, this was a happy accident! I was out of Mexican cheese and had plain goat cheese on hand. It was such a fantastic combo with the green sauce. That’s a preference call, but don’t knock it till you try it!
The spices - Remove paprika from the mix.
The Chicken (duh!) You can grill the chicken like I did or use a pre-cooked whole chicken or leftover chicken you have to make this a time saver!
Start with an oil of your choice when cooking the veggies. I used ghee, but you could also use avocado oil or grass-fed butter.
If you choose to grill or bake your chicken like I did, you can do so in advance.
Chicken Marinade:
1 pound organic chicken breasts
Zest and juice of 1 lime
1 teaspoon cumin
1 clove garlic, minced
Dash of salt and pepper
Method
Heat your oven to 400 degrees.
Cook and drain the ground beef on medium-high heat.
While it's cooking, dice onion, pepper, jalapeño, cilantro, and garlic. Add all by the cilantro to the ground beef and cook until onions are translucent about 5-8 minutes.
Add salt, pepper, cilantro, and spices and allow to simmer on medium-low.
Wash and rinse the beans.
Add to the pan, along with the tomato paste and water. Let the liquid absorb into the mixture.
Layer em up!
Layer about ⅓ cup of sauce on a bottom of a casserole dish.
Then create your enchiladas in this order:
Tortilla
1 spoon of sauce
1 tablespoon cheese
About ¼ cup filling (depends on your tortilla size)
Fold the bottom of the tortilla in. Then roll to close and fold down the top. Continue the process until you have made at least 8 enchiladas (there will be filling left at this point) or you run out and have a full casserole dish.
(I like to have extra topping to put over the enchiladas.)
Cover the enchiladas with the rest of the sauce and cheese (again, you might have some leftovers depending on how many tortillas you used.)
Cover with foil and bake for 15 minutes. Remove foil and finish baking for another 5 minutes.
Top with fresh avocado, cilantro, or green onions.
Macronutrient Breakdown
Note that macros are given for the beef enchiladas with egg life tortillas.
370 calories Protein: 44 grams Fat: 9 grams
Carbohydrates: 28 grams Sugar: 4.4 grams
