Spicy Enchiladas Recipe

My health and wellness intern Karen is sharing one of her favorite recipes with us today. 

There’s nothing like having Mexican food to warm you up on a cold night. Enchiladas are no exception, spice up your evenings with this recipe which packs a punch with its wide variety of herbs and spices. Sometimes I like to think of Enchiladas as Mexican Sushi rolls – double the happiness for me, especially with my love for Sushi! You can make this recipe with veggies and or with organic chicken.

Grocery List

• 8 Flour tortillas (Gluten free tortillas are available, we like Udi’s and Rudi’s)
• Tomato Sauce
  • 1 tbsp olive oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 box of ground tomatoes
• Veggies Of Your Choice – we like Mushrooms, Peppers, Spinach and black beans and or
• 8 Organic Chicken Breasts
• 1 sweet yellow pepper, cored, seeded and sliced
• 1 jalapeño pepper, seeded and minced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup Monterey Jack cheese,
• shredded 2 tbsp fresh coriander, chopped
• Garnish with
  • 1 cup Monterey Jack cheese, shredded or you can substitute with daiya cheese
  • 2 tbsp fresh coriander, chopped

Directions

1. In large saucepan, heat oil over medium heat; saute onion, garlic, chili powder, coriander, oregano, cumin, salt and pepper, stirring occasionally, until softened, about 5 minutes. Add tomatoes and bring to boil; reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes.
2. Cut chicken crosswise into 1/4-inch (5 mm) thick slices. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to bowl.
3. Drain fat from pan. Add yellow and jalapeno peppers, salt and pepper; cook over medium heat, stirring, until tender-crisp, 3 minutes. Add to chicken; let cool. Stir Monterey Jack cheese and coriander.
4. Spread 1 cup (250 mL) of the tomato sauce in 13- x 9- inch (3 L) glass baking dish.
5. Spoon heaping 1/2 cup (125 mL) of the filling down centre of each tortilla; roll up tightly and place, seam side down, in baking dish.
6. Spoon remaining tomato sauce over enchiladas. Cover with foil; bake in 375°F (190°C) oven for 25 minutes. Sprinkle with remaining cheese; bake, uncovered, until tip of knife inserted in centre of enchilada for 5 seconds comes out hot, about 10 minutes. Sprinkle with remaining coriander.
7. Serve and Enjoy

Big Hugs & Health 

Karen (Katie B’s Intern) 

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