by Heather Harris Brady

I should start off by saying that I haven’t been compensated in any way for this post. But a few weeks ago I saw these in my local mega-grocery:


I thought I’d give them a try because most corn tortillas I have access to are disappointing, especially with enchiladas because they break when you roll them. These are, in a word, awesome! One more note, I usually add chopped green chilies to my sauce but I was out. If you’d rather use flour tortillas here’s my recipe.

Enchiladas, Makes about four generous servings

  • One package uncooked corn tortillas
  • One 28-oz. can tomato sauce
  • One can of chili peppers in adobo sauce
  • One 1-lb. package of chicken breasts, cleaned, deboned and skinned OR roasted squash cubes
  • Cumin
  • Chili powder
  • One large onion, chopped
  • Fresh pineapple (optional)
  • One 16 oz can black beans
  • Sharp cheddar cheese

Make the sauce:

Saute 1/3 c. chopped onion in a few tablespoons of olive oil, then add the peppers in adobo sauce to taste (they’re kind of hot if you’re not used to them, fyi).


Add the tomato sauce and simmer for 15 minutes.

Coat the chicken with chili powder, cumin and black pepper. Heat some more olive oil in a saucepan and add the chicken. Cook until no longer pink in the middle.  If you’re using the squash for the vegetarian option just toss the squash cubes with the spices and set them aside.


Sink the cooked chicken in the sauce and let them simmer together while you cook the tortillas.


Heat your cast iron pan up and put one of the tortillas in it.


When the edges start to curl and you see little bubbles in the center flip it over. Cook for another 30 seconds or so and stack them on a plate as  you go.


Saute the rest of the onion with olive oil until soft. Add the pineapple and the squash if you’re using it.


Assemble your ingredients together on a work surface and preheat the oven to 375. Remove the chicken from the sauce and shred it. Rinse the black beans. Drizzle some sauce in a 13 x 9 baking dish and put some chicken, onions, pineapple and cheese in each tortilla. Roll up and put it seam side down in the pan.


When you’ve filled them all cover them with sauce and bake for about 35 minutes.


Serve with diced avocado (tossed in lime juice) and/or greek yogurt. Refrigerate any leftovers.


One year ago: Irish Hostess Cupcakes


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