Skinny enchilada bake

Yes… healthy enchiladas. Have you ever been to a family owned Mexican restaurant and cringed at the calories? I know I have. I am so excited about this I couldn’t wait to share it with you guys! I have now made it twice with variations in stuffing so feel free to modify it to your taste y’all. 


For the sauce: 

  • 3 Tbs flour (any kind you want, I use organic)
  • 3 Tbs olive oil
  • 1 Tbs chili powder. (You can scale it down if you don’t like spice)
  • 1 Tsp ground cummin 
  • 1/2 tsp of garlic (ground) I up the amount on this one. The more garlic the better. 
  • 1/4 tsp salt, I omit this because I don’t cook with salt but feel free y’all 
  • 1/4 tsp oregano 
  • Pinch of cinnamon (don’t over do it)
  • 2 tbs of tomatoe paste 
  • 2 cups of vegetable broth (I used low sodium chicken broth): 1 can equals 2 cups!
  • A pinch of black pepper

Mix all your dry ingridents first in a bowl and put the side. Get a medium size sauce pan out and put the oil at the bottom and turn the stove on to medium heat. 

Sprinkle a pinch or so of the dry ingredients until it sizzles

Once it does so, pour the rest of the contents into the sauce pan. Whisk very frequently until a darkish color. 

Whisk the tomato paste in. Then slowly pour in the broth while whisking. Whisk until there are no lumps. 

Bring to a simmer. Then back down to low while you do the rest!

Enchilada stuffing

  • Optional: 1 chicken breast, diced
  • 3 cups of spinach (optional, try celery if you don’t like spinach)
  •  1 big pepper or 3 small ones (I prefer the outcome of the yellow and orange ones)
  • 1 Zucchini (super optional but turned out awesome!)
  • Corn gluten free toritalls 
  • 1 cup monetary jack cheese
  • 1/4 cup Green onion
  • 1 tbs cilantro 
  • 1 can black beans, drained and rinsed 

Preheat your oven to 400 degrees. 

While preheating, put a little bit of oil in a skillet and cook your chicken with a little bit of cinnamon and cumin. 

If no chicken, start sautéing your zucchini, pepper, or whatever veggie you use. Add a pinch of cinnamon, cummin, and oregano and cook until slightly brown. About 7 or 8 minutes. 

Put in the bowl with beans and set aside. Add a little more oil to skillet. Add spinach by the handfuls until wilted, about 2 minutes. Do this until all spinach is done. Then add to bean and veggie bowl and mix all contents together. 

Take your sauce and coat the bottom of your baking pan (but not too much just enough to be covered)

Start laying tortillas, as many as it takes to cover the bottom. 

Add stuffing to make a layer flat and even across. Sprinkle cheese. 

Add another layer of tortillas, and spoon sauce onto them to slightly cover. 

Repeat the step of the stuffing. 

Keep adding layers as much as it takes to finish the stuffing. 

Use the rest of the sauce at the top, and drench the tortillas in the rest. Sprinkle the rest of the cheese. Sprinkle the green onion and cilantro on the top. 

Bake for 20 minutes. Or until desired crispyness. 

ENJOY.  This is my favorite recipe. 

I was so excited I ate before I took the picture

Until next time ~ kt ~


2 Replies to “Skinny enchilada bake”

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