The Chillest Enchiladas

Enchiladas sound fancy and complicated until you realize they’re basically a cozy Mexican-style lasagna with tortillas instead of noodles. This is one of my favorite “clean out the fridge” dinners because literally almost anything works — shredded chicken, ground turkey, beef, pork, shrimp, tofu, black beans, and/or roasted veggies.

I love using almond flour or other higher-fiber tortillas because there are so many better-for-you options now that actually taste good, but honestly use whatever tortillas your family likes best. Then comes the real magic: sauce + melty cheese. Because let’s be honest, bubbly baked cheese can make almost anything feel like comfort food.

The best part? These enchiladas are shockingly easy to throw together and perfect for busy nights when you want something homemade without turning your kitchen into a disaster zone. They’re cozy, satisfying, packed with protein and fiber, and they reheat beautifully for leftovers. Basically the chillest dinner ever, hence the name.

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The Chillest Enchiladas

If you think enchiladas are too intimidating to make, think again with this recipe.

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Servings: 3 (2 enchiladas each)

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb 85-93% lean ground or shredded beef, pork or chicken, tofu, or 2 cans black or pinto beans
• 15 oz jar of red or green enchilada sauce I use Siete or 365 brand or google “DIY enchilada sauce”
• 2 cups Optional mushrooms, spinach, peppers, onions
• 6 small tortillas I use Siete brand almond or chickpea flour tortillas
• 2 cups shredded Mexican cheese
• Optional guac, sour cream, plain yogurt, onions, cilantro for toppings
• 1 tbsp Extra virgin olive oil or spray for pan

Equipment

• 1 large pan
• 1 casserole dish

Method

 

1. Preheat oven to 375 degrees.
2. Drizzle or spray a large pan with olive oil and heat on medium heat.
3. Add meat or beans and cook until almost brown.
4. Add any optional veggies to the pan.
5. Add ½ jar enchilada sauce and let simmer for about 5-10 minutes.
6. Spray 9-12 inch casserole dish with olive oil spray.  Fill each tortilla with about ½ cup of the mixture. Roll up and place roll side down in the dish.  Repeat until all of the tortillas are nestled side by side.
7. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.
8. Place into oven and bake for 25-30 minutes.
9. Serve with any toppings of your choice and a big salad or veggies on the side.

Notes

Recipe based on a serving of 2 enchiladas per person or 6 enchiladas total. Nutrition facts will vary based on ingredients you use but pair 1-2 enchiladas with a large salad and this is a protein and fiber-rich low calorie meal.