Another Mexican creation that feeds the Veg Heads, the Athletes and still some leftovers. Just make a big mess of Vegetables, broil a few chicken breasts, roll in corn tortillas and top one with Red Enchilada Sauce and the other with Green Enchilada Sauce. I make a separate few without cheese for myself. These are fast and easy and make a lot of food for lunchbox leftovers. You can use any Enchilada sauce you like. I really like Frontera Sauces, but they do have a bit of cream in them. You can make a super easy green enchilada sauce by whirring up 2 cans of roasted green chilies, veggie broth, cumin, onions and a dash of soy or oat cream in the Vitamix. You can whip up a fast Red Enchilada Sauce by whirling up an onion, some oregano, salt, pepper and a big can of roasted tomatoes in the Vitamix. Serve it up with Elena’s Perfect Pinto Pot Beans, Guacamole and Salsa Cruda.
Red & Green Enchiladas-Chicken or Veg
Prep
Cook
Total
You can use any kind of enchilada sauce you like to top these. Try a variety of Vegetables.
Ingredients
Chicken Enchilada Filling
- 2 Organic Chicken Breasts or leftover or prepared Roasted Chicken
- Cumin, Smoked Paprika, Salt, Pepper, Chili Powder
- 1 cup Onions, chopped
- 2 cloves Garlic, chopped
- 1 cup Black Beans
- 1 cup Corn
- 1 can Roasted Green Chilies
Veggie Enchilada Filling
- 1 cup Onions, chopped
- 2 cloves Garlic, chopped
- 1 tsp Cumin Seeds
- Sea Salt & Pepper
- 1/2 tsp Oregano
- 1 large Zucchini, chopped
- 1 cup Corn
- 1 Red Pepper, chopped
- 1 large Sweet Potato, chopped into 1/2 inch cubes
- 1-2 cups Black Beans, rinsed
Assemble
- 2 Dozen Corn Tortillas
- 6-8 Flour Tortillas
- Cheddar or Jack Cheese, shredded, optional
- 2 c Red Enchilada Sauce
- 2 c Green Enchilada Sauce
- Green Onions, sliced
Instructions
- If you are cooking chicken, heat the broiler and glaze a baking pan with olive oil, put chicken on it, season the Chicken with the Spices on both sides and broil until golden, then turn and cook through about 6 minutes each side
- If you are using cooked chicken mix 1/2 tsp of each of the spices with a splash of olive oil and toss with the cooked shredded chicken, set aside
- Heat some Olive Oil and Saute all the Onions and Garlic (for both recipes) until golden
- Cool the Chicken and use two forks to pull it apart and shred it
- Add Chicken to a bowl along with 1/2 of the Onion/Garlic Mixture, Beans, Corn and Chilies
- Add a little more oil to the pan you sautéed the onions in and toss in the Cumin Seed for 1 min
- Add the remaining Onion/Garlic mixture and remaining Vegetables and Seasonings
- Saute over medium high heat, letting the Vegetables brown a bit. Cover for a few minutes. When the Potato is softened, toss in the Beans and heat a few more minutes
- Wrap 12 Corn Tortillas in a damp tea towel and microwave for 40 seconds
- Spray or glaze with oil 2 shallow casserole dishes
- Fill and roll the 12 Tortillas with the Chicken Mixture and top with Enchilada Sauce and Cheese
- Repeat with remaining Tortillas and Vegetable Mixture
- Cover and cook in 400f or 200c oven for 20 minutes, remove foil and let brown and additional 10 minutes or so
- Top with Green Onions
- Use extra filling to fill the flour tortillas. Bake 20 minutes at 400f uncovered on a cookie sheet until crisp and brown. You can top them with cheese if you like
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