Today in studio, Chef Kirsten Helle cooked up some healthy enchiladas. A good option for a potluck or family dinner.
Healthified Enchiladas by Mesa de Vida
2 tsp healthy oil/fat of your choice
1 lb ground chicken (or lean ground turkey, grass fed ground beef, leftover cubed chicken, etc.)
1 onion, chopped
1 bell pepper, chopped
1 carrot, chopped
2 cups kale, chopped – optional- you can use whatever vegetables you have on hand, such as zucchini
2 tsp dried oregano
2 tsp dried cumin
2 tsp chili powder – whole ground chili’s, not a blend
2 pinches Kosher/sea salt
Heat a large skillet over medium high heat, when hot add oil, swirl to coat. Add the above ingredients, stir and allow to get brown, about 8 minutes. Squeeze in
Stir and cook about 1 minute. Add
14 oz canned black beans, rinsed and drained
1 cup frozen corn
14 oz tomato puree
Combine and let the ingredients simmer for about 5 minutes. Turn off heat, stir in
1/2 cup fresh cilantro, chopped
Layer in a baking dish with
8 small corn tortillas
1 – 2 cups of shredded cheese (cheddar or jack)
You can use less cheese if you just put it on top of the enchiladas or leave it out entirely if necessary. If you want to make it nice and cheesy, add cheese to every layer. To assemble place a bit of sauce on the bottom of a baking dish. The bottom two layers will have 3 corn tortillas each layer, tear to fit. Cover with more sauce, cheese if you want, repeat. The top layer will have just 2 corn tortillas which I tear into quarters and place over the top. Add the remaining sauce and top with cheese.
Bake in a preheated 400 degree oven for 20 minutes. Let cool and serve. Enjoy!
Cheers, may your day be delicious!