Enjoy enchilada night – real food style! Smokey, spicy, sweet and tangy this enchilada sauce has nothing on canned, and only 10 minutes to simmer stovetop!
Let’s do the taco Tuesday thing this week!
Enchiladas are one of my favorite make ahead meals for a busy weeknight that everyone loves to eat. The sauce can be made way ahead of time and only takes 10 minutes to simmer stovetop. It can even be frozen – I love making double or triple batches to stash in my freezer for a quick weeknight dinner anytime.
Smokey, flavorful heat is the name of my game – I love this sauce.
You can play around with the heat how you wish. This is really kid friendly heat – you can add more smoky heat with more chipotle powder, or more heat in general with a pinch or two of cayenne.
Once the sauce is made the enchilada filling is super quick to make. Whether choosing chicken, beef, pork, or sprouted beans, I take the opportunity to stuff my enchiladas with a big handful or two of greens. Once everything is cooked and drowning in that yummy sauce no one will even notice there is spinach or kale in there!
10 Minute Enchilada Sauce
- Melt a couple of TB of friendly fat in a sauce pan and cook the onion with a pinch of salt for about 5 minutes.
- Add the garlic and cook for a minute.
- Add the rest of the ingredients and low simmer the sauce for about 10 minutes stirring occasionally.
- Puree the sauce with handheld blender or in a blender until smooth and then sea salt and pepper to taste.
Ok! So here is how I like to make the enchiladas at my house – I left plenty of play so you can use whatever veggies you have around or like to use.
I like to use the Sami’s Bakery “Lavish” for my enchilada tortilla wrapping. Sprouted rice or corn tortillas work fine too. If you can handle the gluten go for a sprouted wheat tortilla. You can find all of these in the freezer section of most health food stores. If you want to make your own, you can use this GF pita recipe and just thin out the batter to make a tortilla texture. If you are grain free you can Google grain free wraps – there are so many to try! Or just use the sauce in a great stir fry sans the wraps.
- 2-3 cups ground or shredded beef, pork, or chicken or sprouted beans of choice
- 1 tsp cumin
- 1 tsp chili powder
- 1/8 tsp or more chipotle powder depending on the heat you like
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 3 cups vegetables of choice (zucchini, spinach, kale, peppers, etc)
- 1-2 cups organic corn (I get frozen organic/non-GMO at Costco)
- 1 recipe of my enchilada sauce (a little over 2 cups)
- 1 ½ cups cheese, freshly grated
- Sea salt/pepper to taste
- Tortillas of choice
- Melt a tablespoon of butter in a large skillet, and add the meat and seasonings. If your meat was already cooked you can just heat through and go onto the next step. If your meat was not cooked just cook it all the way through and go onto the next step.
- Add the onions, vegetables, and corn and cook over medium heat until the vegetables are cooked through.
- Turn the heat off the skillet and stir in ½ cup of the enchilada sauce, and 1 cup of the cheese and combine.
- Put ½ cup of the enchilada sauce at the bottom of a 9×13 baking dish and tip the dish around so the sauce covers the bottom of the dish.
- Scoop the meat/veggie mixture into tortillas and roll. Place them seam side down into the baking dish. My trick for rolling gluten free wraps that can be “dry” and hard to fold is to run them under a little water and then steam them in a pan quick – they soften and roll right up.
- Pour the rest of the enchilada sauce over the rolled up tortillas, sprinkle with about ½ cup cheese, cover the baking dish with foil, and bake in a 400 degree oven for 20 minutes.
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