So I popped my enchilada making cherry tonight and I have to say it was good for all involved who got to actually eat these glorious babies 🙃
Prepare the tomato sauce
Use 16 oz tomato sauce or fresh tomatoes, your choice
1 cup organic chicken or veggie broth
Garlic, as much as you’d like
1/2 tsp cumin, oregano & chili powder
Bake chicken then shred apart. I used dark and white meat but that is up to you. If you’re preparing a vegetarian or vegan dish, then simply just use lots of veggies like squash or zucchini.
Mix the meat and/or veggies in a separate pan with more avocado oil, garlic and onion, saute for a few minutes then add in corn & black beans or whatever type of bean you’d prefer. Take about 1/2 cup of your tomato sauce that has been cooking and mix it into this pan. Add more cumin & chili powder in the same amounts as above for the sauce, also add sea salt & pepper for seasoning.
Next you just grab your tortilla, put some of the mixture into it, you can add shredded cheese at this point if you’d like, roll that baby up and put it seam side down on a baking dish. After you’ve rolled all of your tortillas, cover with the rest of the tomato sauce and add more cheese if you’d like or if you want to keep it extra clean, forgo this last cheese topping. Bake at 350 for about 25 minutes.
When done garnish with as much fresh cilantro, green onion, avocado and either sour cream or full-fat Greek yogurt that you like & NOSH UP!
3 thoughts on “Enchilada Mama So I popped my enchilada making cherry tonight and I have to say …”
What a cutie!! 💕💕