I caved and made my first real fall meal…
But in my defense I had all these veggies not being put to good use, so I knew enchiladas had to be done!
If we’re being honest, I’d eat these anytime of year, sooo…do with it what you will.
I’m running on fumes right now. Completely contradicting my last post, I’ve been up since 4:30 for absolutely no reason at all. By 4:50 after fighting to go back asleep, I decided it was time to just wake up and start the day. Oy, I don’t function well without those 8 hours.
I have a sneaking suspicion I’m going to need a cup (or four) of coffee to make it through the day. So let’s just jump right in!
These aren’t your average enchiladas.
And by “not your average enchiladas,” I mean they are packed with tons of veggies (and chicken of course), and topped with a homemade red enchilada sauce.
Seriously skip the store-bought sauce! Making it at home is super simple, a heck of a lot better for you, and it means you can control the spice level – aka, I can add all the spice I want and really make it a party.
Quite a party, I know.
(I personally think) enchiladas is a dish you can get away with adding tons of veggies to and it not be a big deal. Big deal = veggie haters not commenting on how many vegetables are actually tucked away in there. In this case, we’re wrapping them all up with a little bit of chicken and covering it with sauce and cheese, how would you even notice?
And as the seasons really begin to change, your veggies can too, which is why this is something I’d definitely eat all year. I won’t lie, I’m slightly dreaming about how wonderful butternut squash would be in here!
Ok, I promised to not get too ahead of myself so I’m going to stop right there and pour another cup of coffee to power through the day.
- 2 cloves garlic, minced
- 1 (15 ounce can) tomato sauce
- 2 chipotle peppers in adobo sauce (add more or less depending on spice preference)
- ⅔ cup low sodium chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 1 clove garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- ½ red onion, diced
- 1 jalapeno, chopped
- 1 (8-ounce) package sliced white mushrooms
- Salt and pepper
- 1 pound cooked shredded chicken
- 1 (15 ounce) can black beans, rinsed and drained
- Corn tortillas
- ½ cup shredded monterey jack or cotija cheese
- To garnish: avocado, cilantro, scallions
- Add the garlic, tomato sauce, chipotle peppers and a little bit of the sauce, broth, chili powder, cumin, paprika, salt and pepper. Bring to a boil then reduce the heat to low and simmer 10 minutes. Set aside and let cool until ready to use!
- Preheat oven to 400 degrees.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Saute the yellow onion for a few minutes, until soft. Add garlic, peppers, zucchini, red onion, and mushrooms. Season with salt and pepper, and cook 5 minutes, until slightly soft. Add chicken and black beans to the skillet and give it a good toss to combine well.
- Spray a 9x13 baking dish with non-stick spray. Add ½ cup enchilada sauce to the bottom of the pan and spread out evenly.
- Scoop ¼ cup of the veggie chicken mixture into each tortilla and roll it up. Place it in the baking dish, seam side down. Repeat until the baking dish is full. Top the tortillas with more enchilada sauce. You may have some leftover depending on how much you end up using! Sprinkle with cheese.
- Cover the dish with aluminum foil and bake 18-20 minutes. Top with avocado slices, cilantro, scallions, jalapeno slices etc!