The words healthy and enchiladas don’t often end up in the same sentence, but with this recipe, it’s impossible to separate the two. These healthy enchiladas (see!) are full of flavor and healthy ingredients, and free from the typical components of Mexican food that cause inflammation and bloating. For instance, this recipe adds unusual ingredients like butternut squash and zucchini and uses cassava flour tortillas instead of wheat or corn. And if you’re wondering where the rice is, you’ll have to keep looking—this recipe forgoes rice but does not miss it. Ample amounts of beans and the hearty vegetables listed above punch above their weight class, giving you that complete mouthful you expect from enchiladas. And if you want to make this recipe 100% plant-based, simply substitute tofu for the chicken and use water instead of chicken broth.
INGREDIENTS (Serves 4-6)
- 1 lb boneless chicken breast (substitute tofu for plant-based)
- Salt and pepper to taste
- 1 Tbsp avocado oil
- 2 cups chicken broth or water (use water for plant-based)
- 28 oz. red enchilada sauce (Homemade if possible, but canned if not.)
- 14 oz. green enchilada sauce (Homemade if possible, but canned if not.)
- 1 small yellow onion
- 1 ½ cups cubed butternut squash
- 1 zucchini, cubed
- 1 tsp. cumin
- 1 tsp Mexican oregano (Italian oregano is also fine)
- ¼ tsp salt
- 1 can black beans, rinsed
- 3 Tbsp non-dairy cream cheese (Miyoko brand is our favorite)
- Cassava tortillas (Siete brand is our favorite)
- Cashew cheese (homemade or Siete brand is our favorite)
- Cilantro, chopped
- 2 Tbsp pumpkin seeds, toasted
- Preheat your oven to 400 F
- Pat chicken dry with a paper towel and season with salt and pepper on both sides. Let sit at room temp for 10 mins.
- In a large oven-safe skillet, heat ½ tablespoon avocado oil and sear the chicken on both sides. Add enough chicken broth or water to the pan until the breasts are ½ covered. Put into the oven and cook for 15-20 minutes or until the internal temperature reaches 165F. Once cooked, take the chicken out of the liquid and let it rest on a cutting board until it is cool enough to shred by hand. Your hands work best for this, you can wear gloves if you prefer or you can shred the chicken with two forks or even in a stand mixer with a paddle attachment.
- In two separate pots, reduce each enchilada sauce by bringing to a boil and then turning down to a simmer for 15 minutes or until the sauces have thickened. Stir occasionally to prevent burning.
- While the chicken is cooking, heat ½ Tbsp of avocado oil in a skillet. Add the onions and butternut squash to the pan and saute until they begin to soften. Once the squash is al dente and has caramelized a bit, add the zucchini and the spices and mix well. Cook a few minutes until the zucchini has softened and gained a bit of color and add the black beans. Turn off the heat, add the shredded chicken, green enchilada sauce, and the non-dairy cream cheese. Mix well. Taste and adjust seasoning if needed.
- To assemble enchiladas, pour a small amount of red enchilada sauce into the bottom of a casserole dish, just enough for a thin layer to coat the bottom. This is so that your enchiladas won’t stick to the bottom. 8×8 works well for 4 enchiladas made with the Siete brand tortillas. If you use a smaller corn tortilla or larger cauliflower tortilla you will need to adjust your dish size accordingly.
- On a clean surface, lay out your tortillas and using a spoon, fill each tortilla with about ½ cup of filling depending on your tortilla size. Keep the filling in a line in the center and carefully field over one side of the tortilla over the filling and roll closed so that the seam of the tortilla is on the bottom. Carefully transfer your enchiladas to your dish seam side down. Once your dish is full, pour about ½ a cup of red enchilada sauce on top. You can use more or less depending on how saucy you like them. (There will be sauce and possibly filling leftover depending on how many/how big your tortillas are. These freeze great and will be ready for a quick and easy meal next time!) After the red sauce, drizzle on cashew cheese sauce or shredded cheese of choice. Bake in the oven at 400F uncovered for 15-20 minutes or until everything is bubbling on top and the edges of the tortillas begin to brown. Garnish with chopped cilantro and toasted pumpkin seeds.
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