Easy Chicken Enchiladas
The other night we went to what was once our favorite Mexican restaurant. The whole time we were there I kept thinking about these enchiladas, wishing I was home with a plate full of them. I like going out to eat and enjoy the much needed night off from cooking, but if I’m out and thinking about another recipe, that’s saying something. I’ve gotten used to eating clean ingredients and traditional restaurant food doesn’t really excite me much anymore because I would prefer to eat clean ingredients that taste good and are better for me. In steps these yummy enchiladas. They make for an easy week night meal and this version is packed with veggies and nutrients. They are easy to make and even make enough to freeze a few for another night.
These enchiladas are super healthy and taste just like you’re at your favorite Mexican restaurant…or dare I say taste better! They are filled with so many good ingredients making them high in nutrition. They include chicken, peppers, carrots, black beans, onion, tomatoes, and kale.
Chicken and Black Beans
Chicken and black beans are both great sources of protein. Black beans not only have protein but also fiber and several vitamins and minerals. They are high in thiamine, magnesium, and iron. Their black color is caused by the antioxidant anthocyanin. This antioxidant has been shown to be anti-inflammatory. If you often eat processed sugars and foods, adding black beans to your diet might be good, to help combat inflammation in your body. Inflammation can cause several illnesses from cancer to Crohn’s and eczema.
Veggies
Did you know that you are supposed to eat 2 1/2 cups of vegetables per day? Honestly, I feel better if I eat more than that, but most days it’s a struggle to eat that many veggies. It takes planning and effort. That is why I love adding as many vegetables to my recipes as possible. They not only help to increase the nutrient density of a meal but add fiber and taste.
Recipe Notes
Again, try your best to source all organic ingredients to ensure you and your family aren’t eating toxins and added fillers. When looking for enchilada sauce, make sure to read the ingredients label. Look for an option that only includes whole food ingredients like tomatoes, vinegar and spices. I use the Whole Foods Market organic brand but also really like the Siete brand, their green enchilada sauce is yummy too. Do the same when looking for tortillas. Check the ingredient label. Whole Foods Market and Siete also have good options.
If you make this recipe and love it, I’d love for you to share it with others on Instagram or Pinterest. Hope you enjoy!
Easy Chicken Enchiladas
Ingredients
- 1 package organic ground chicken
- 1 small organic onion, chopped
- 1 organic bell pepper, chopped
- 1/2 cup organic cherry tomatoes, halved
- 2 organic carrots, shredded
- 1 cup chopped organic mushrooms
- 2 cups organic fresh chopped kale
- 1 cup organic black beans
- 1 teaspoon organic garlic powder
- 1/2 teaspoon organic paprika
- 1/2 teaspoon organic chili powder
- 1/2 teaspoon organic cumin
- 1 cup organic cheese, shredded
- 1/2 a tablespoon avocado oil
- 1 15oz jar organic enchilada sauce
- 8-10 8 inch organic flour tortillas
Instructions
- In a skillet, brown meat over medium heat until no longer pink.
- Push meat to the side and add vegetables with avocado oil. Allow veggies to cook until soft and then stir to combine with meat.
- Add spices and stir.
- Remove meat and veggies from heat.
- Spoon 1/2 cup-3/4 cup meat and veggie mixture into a tortilla and roll, then place into a 9x12 baking dish. Repeat until all mixture is gone or until desired amount of enchiladas are filled. (Extra mix makes a great dinner for an older baby who is eating solids.)
- Line tortillas in the baking dish and cover with enchilada sauce.
- Top with cheese and bake at 350° until cheese is melted, about 20 minutes.
Notes
According to the American Academy of Pediatrics it is not recommended to feed babies solid foods before 6 months of age.