When Kent and I started getting to know Joe and Megan after they moved in next door 8 years ago, we'd go out to dinner with them and for the first time in our lives we'd hear phrases like, “Can you believe the presentation they used for that entree?!” We looked at each other in disbelief, wondering who in the world cares how food LOOKS, all we've ever cared about before was how it tasted! (These days, now we also care about how nutritious it is, but that's only been in the last few years!) Well, they've become our great friends, and now we realize what a score it was getting them for neighbors – they're the best cooks we know, and both love to share all their concoctions! (I'm still trying to get Joe to e-mail me with his homemade blueberry or white-chocolate raspberry scones recipe so I can post it! Oooh, to wake up on a Saturday morning with the coffee going and have Joe show up at the door with some of those…pure joy!)
What does this have to do with organic chicken enchiladas?
I've been waiting for Meg to have a chance to send me her awesome organic chicken enchiladas recipe, but then today when I made it for dinner, I found her recipe already attached to mine. So I'll let you know how I make them, then tell you the way she does it. (Hers are tastier for adults, but the kids like mine better because they're less spicy.)
This doesn't take long to pull together if you've already got your chicken off the bone and your chicken stock done (or some in the freezer to pull out). If not, then start the day before or in the morning on those.
Organic Chicken Enchiladas Recipe
Make sure to check out a couple of different variations below.
- 1 cup chopped onion
- 2 or more garlic cloves to taste (or 1 teaspoon garlic powder)
- 6 Tablespoons butter, pastured butter is best
- 1/4 cup + 2 Tablespoons flour (I use mostly Einkorn flour these days! Read more about that here: Could THIS be the answer to the gluten sensitivity epidemic?)
- 1 3/4 cup chicken broth, we use homemade broth
- 1/8 – 1/4 cup taco seasoning (I make my own taco seasoning in bulk to avoid the junky packets with MSG and trans fat.
- 1 cup organic sour cream
- 1 Tablespoon sugar
- One can organic chunky tomato sauce and 1-2 jalepenos chopped OR 1 1/2 cups of your favorite salsa. (Here's my homemade salsa recipe.)
- 6 tortillas – I like these ones! (Most other ingredient labels are waaaay too long and loaded with junk.) Or sometimes I make my own homemade soaked flour tortillas.
- 2-4 cups cut up, cooked chicken (preferably from a good farm with animals that don't eat junk and who are out on pasture daily) — you could also use ground beef for beef enchiladas. Click here for a safe source online for healthy meat if you don't have a local source.
- Organic chopped green pepper (optional)
- 1 cup shredded cheddar or colby/jack cheese
Melt butter; sauté onion and garlic for a minute or two. Add flour and whisk until smooth. Cook 30 seconds to a minute without letting it burn. Add broth, sour cream, sugar and taco seasoning and keep whisking. Once it's thickened, remove from heat and set aside.
Butter a 9×13 pan and put one layer of tortillas on the bottom, tearing to make them fit. Spread a thin layer of sauce over the tortillas, and then put chicken layer on. Do another tortilla layer and spoon more sauce on top. (Always put sauce on the tortillas or they will come out hard and difficult to cut!) Spread out tomatoes and jalepenos and green peppers (or the salsa). Then another tortilla layer. More sauce. If you have extra tortillas, just tear up more and layer them in. Sprinkle the cheese on top.
(Note: for the kids I leave one section with less green chilies.)
Bake uncovered, for about a half hour, at 375* (or longer on a lower heat) – just long enough to get it hot all the way through and to let the cheese brown a bit. Let it set out a few minutes before trying to cut it.
Serve with more sour cream and salsa if desired.
Did you make a real food recipe?
Megan's organic chicken enchiladas recipe
Her way to make them is very similar with a few variations.
- First, I know that she spends a whole afternoon now and then and cooks a BUNCH of chicken and chicken stock, then freezes it so she's got it all ready to pull out for recipes like this one.
- Also, instead of making it in layers like I do (the lazy way), she rolls them up individually with the various fillings inside each one along with a little of the sauce, then places them in a greased pan and pours the rest of the sauce on top. Sprinkle on the cheese.
- In her sauce she adds a LOT more spices (and omits the taco seasoning packet and the sour cream): 1-2 Tablespoons chili powder, 1-2 teaspoons cumin, 1/2 teaspoon sea salt, 1/2 teaspoon rubbed sage, 1/2 Tablespoon garlic powder, 1 1/2 cup chicken broth and 2 cups tomato sauce.
My own last-minute variation:
This recipe can be made in a variety of ways, obviously, and they're all good!
The other day I wanted a more tomatoey sauce, and had some leftover tomato soup in the fridge. I just added another can of organic tomato sauce to that, plus a LOT of Mexican spices: 1 1/2 Tablespoons of cumin, 2 teaspoons garlic powder, and more sea salt and pepper to taste. I sautéed onion in 4 Tablespoons butter, then added some cooked chicken and about 1/2 cup of homemade chicken broth I had, and stirred it around just to get the flavor through. That meat mixture is what I used to roll up inside my tortillas, along with some canned organic refried black beans (just smear some around the tortilla, about 3 Tablespoons each), then rolled them up and placed around a buttered 11×14 stainless steel baking pan. Once the tortillas were filled, I spread the sauce all over the top, sprinkled on the shredded cheese, and baked 'til it was hot through. Everyone loved this!
Do you have another variation?
- Read about Megan's DETOX program she implemented at school
- Do you have a family-favorites meal list yet? It makes meal-planning easy!
- Tips on keeping your pantry and freezer stocked – another way to come up with meals fast
- My favorite kitchen gadgets that make life more simple
Meal Planning Help!
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you. NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot! You can read over my review here.