Enchiladas... They're greasy, cheesy, usually cooked in poor-quality oil, and smothered in a salty enchilada sauce. The kind of meal that makes unbuttoning your jeans a total necessity afterwards (we've all been there!). Definitely not the picture of a healthy meal, but come on, no one can deny the deliciousness of a good enchilada! So I decided I had to figure out a way to make a healthy version, and surprisingly, it was a lot easier than I expected. A few simple ingredient upgrades and your typical enchiladas got a total makeover! And I'm very excited to report that the result was SO satisfying - definitely one of my favorite recipes ever!
The first quick and easy ingredient upgrade was the tortillas. Rather than use flour or corn tortillas, I went with Siete Foods grain-free tortillas - if you haven't tried them yet, they're an absolute must (you can find them in the refrigerated section at Whole Foods). Next up was the enchilada sauce. I checked out every packaged sauce at the grocery store and just couldn't get behind the ingredients, so I figured why not make the tomatillo sauce from scratch. You guys. SO worth it! It doesn't take much extra time at all and it really brings the enchiladas to another level. Never bought tomatillos before? This is what they look like...
The tomatillos have a little peel called a husk. When you remove the husk, they'll be a little sticky so just give them a quick rinse. Then you can put the whole tomatillos on a baking sheet with a jalapeño, onion, and some garlic, drizzle with avocado oil, and roast them up in the oven before turning into a delicious sauce in your blender! So easy, I promise.
I usually keep my enchiladas pretty simple - shredded chicken, a little cheese, and enchilada sauce, plus some cilantro and avocado on top. But you could always add some veggies inside the enchiladas... sautéed peppers or spinach would be great and would add a nice pop of color. Or if you wanted to go vegetarian with these, you could skip the chicken and make them with sweet potatoes or butternut squash, maybe some black beans, and some onions! You really can't mess up this recipe. Add what you like and it will turn out delicious. Ok, let's make some enchiladas?
For the Roasted Tomatillo Sauce:
1 lb tomatillos, husked and rinsed
1/2 white onion, peeled & quartered
3 garlic cloves
1 jalapeño, halved and seeded (or you can leave the seeds if you want a spicier sauce)
1 tsp cumin
1/2 cup cilantro
1/2 lime, juiced
1/4 cup low-sodium chicken or veggie broth
Salt & pepper to taste
For the Enchiladas:
1 package Siete Foods almond flour tortillas (8 tortillas)
3-4 tbsp avocado oil
1 lb organic boneless, skinlesss chicken breasts (or use a pre-cooked rotisserie chicken)
If poaching chicken, you'll need cilantro & 1/4 onion
1/2 cup shredded organic cheese (I used a Mexican cheese blend)
For garnish: 1 avocado, cilantro, & lime wedges
Serves 4 (& makes 2 1/2 cups of tomatillo sauce).
Are you drooling yet? After editing enchilada photos for hours, I thought I'd be over them, but now I'm craving them all over again!! So excited for you to try these out. Let me know in the comments below when you do!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.