Nutrient Dense Enchiladas

Delicious and nutrient dense, omnivore or vegetarian — or both! Perfect for dinner parties. One main dish for both omnivore and vegetarians guests. Make one tray of each.

What makes it nutrient dense?

✅ onions

✅ garlic

✅ bell pepper

✅ poblano pepper

✅ beans

✅ tomatoes

✅ cilantro

✅ spices: chili, cumin, garlic powder, onion powder, paprika, sea salt, black pepper

Variations

  • Vegetarian: use 1 1/2 cup cooked lentils instead of ground meat
  • Spicy: keep the poblano seeds or add 1/4 – 1/2 red pepper flakes
  • Chicken: use chopped up leftover (or rotisserie) chicken instead of ground meat
  • Dairy free: use pecorino romano and goat cheeese
Enchilada Sauce

You can use store-bought. Always  read ingredient labels for minimal ingredients. If you want to make it, I use this recipe

Enchilada Sauce – Gimme Some Oven

Taco Seasoning

Again, you can use store-bought, but I think it’s totally worth making your own.

Homemade Taco Seasoning – Family Fresh Meals

Leftovers

So many ways to use leftover enchilada filling that I make extra. Freeze another day.

  • Shepard pie with mashed sweet potatoes
  • Stuffed bell peppers, or zucchini or paghetti squash (scoop out seeds first), sprinkle cheese on top and cook in oven for 30 – 40 minutes.
Simply Enchiladas
Print Recipe
Servings
6 servings
Servings
6 servings
Simply Enchiladas
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Heat oven to 350°F. Grease a 9 x 13-inch baking pan with avocado or olive oil. Set aside.
  2. Heat avocado oil in a pot over medium heat until it just starts to shimmer. Add onion and cook, stirring occasionally for 5 minutes. Add ground meat and cook, stirring occasionally until no longer pink.
  3. Mix in garlic and taco seasoning. Cook 2 – 3 more minutes.
  4. Mix in 1/4 cup of enchilada sauce. Season with salt and pepper to taste.
  5. Add poblano and bell peppers, tomato and black bean. Mix again and cook just until poblano and bell peppers soften. Stir in 1/2 cup chopped cilantro.
  6. Spread a thin layer of enchilada sauce on the bottom of your baking dish. Set up an assembly line with the enchilada sauce, filling, tortillas, cheese. Spread a spoonful of enchilada sauce on a tortilla, a spoonful of filling and carefully roll up the tortilla. Place in baking dish. Continue until it is filled up.
  7. Spread remaining enchilada sauce on top of the enchiladas,
  8. Sprinkle 1 1/2 - 2 1/2 cups shredded cheese on top, (depends how cheesy you prefer)
  9. Bake uncovered for 20 minutes.
  10. Remove from oven, sprinkle another 1/4 cup chopped cilantro on top and serve.
  11. OPTIONAL: Top with sliced avocado or guacamole to serve, with the cilantro sprinkled on top.
Recipe Notes

NOTE: You can layer filling and the tortillas like for a lasagna instead of rolling them up, especially if using corn or gluten-free tortillas which tend to fall apart.

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2 replies
  1. Henrietta Wolf
    Henrietta Wolf says:

    Look forward to making these enchiladas and some of the other recipes. Just discovered this blog and love it. Besides the food, I enjoy reading the words. So good to read about healthy, delicious, life enhancing eating. Thanks. I’ll be back!

    Reply
    • Diana Galindo
      Diana Galindo says:

      So glad you found Color My Food! I hope you find the enchiladas simple to make. I’ve made them with ground turkey, bee and even bison from the Farmer’s Market. Let me know how it goes! 🙂

      Reply

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