I love creating and cooking unique dishes that are full of flavor and packed with a variety of nutrients. Homemade enchiladas are extremely versatile and not to mention, a crowd favorite! For these enchiladas, the flavor and texture come from the veggies I use in the filling and making the sauce from scratch really enhances the recipe.
For the sauce, combine:
- 2 tablespoons minced garlic
- 1-2 tbsp chipotle chilis in adobo sauce
- 1 1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 3/4 cup chicken broth
Simmer for 20-30 minutes to get maximum flavor.
While the sauce is simmering, get your filling ready. For these enchiladas, I used:
- 1 pound cooked ground chicken
- 1 zucchini quartered and diced
- 1 cup (large handful) of fresh spinach
- ½-1 red onion, diced
Stuff your tortillas (aim for a high fiber tortilla if available) with the filling and roll up in your baking dish.
After the sauce is cooked, add it to a food processor or blender to create a smooth consistency.
Once it is blended, pour over your enchiladas and top with cheese.
Cook at 400 degrees until the cheese is melted, typically about 15 minutes.
When they come out of the oven, add more toppings like sliced avocado, jalapenos, or cilantro. Enjoy with a side of rice and beans!
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