Organic Enchiladas Recipe
Be sure to check out the notes and different variations below, including gluten-free options. I always double this so I have one for the freezer or one for a friend because it doesn't take any extra time!
Servings: 1 9x13 pan
- 6 Tablespoons butter, pastured butter is best
- 1 chopped organic onion
- 3 or more garlic cloves (to your taste), chopped, or 1 teaspoon garlic powder
- 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 organic beef or chicken broth, homemade broth is easy--you could substitute part of this with milk or cream which is really good too!
- 6 Tablespoons organic tomato paste
- 3 Tablespoons organic taco seasoning -- I make my own (at that link) to avoid the junky packets with MSG and trans fat.
- 1/2 cup sour cream, or you could substitute part of that with 4 ounces organic cream cheese--you can't screw this recipe up!
- 1 Tablespoon natural sugar, I use palm sugar.
- 1 scoop Collagen protein that has no taste, but dissolves easily, and packs a powerful punch! It has 10 grams of protein in one serving and is sourced from pasture-raised grass-fed cows, and we all know that cows on pasture are much more healthy than the sad conventionally-raised cows who never see the light of day or get to eat any green grass. (It's also no-GMO and free of pesticides or hormones!) (this is an optional superfood addition)
- 2 Tablespoons Colostrum--this adds a little creaminess and gut-building properties too. Click the "colostrum" tab above to read more. (this is another optional superfood addition!)
The rest of the ingredients:
- 6-8 organic tortillas – I like these. Most other ingredient labels are waaaay too long and loaded with junk. Or sometimes I make my own homemade soaked flour tortillas.
- 2-3 cups cut up cooked (pastured) chicken OR 1.5# browned (grassfed) ground beef, preferably from a good farm with animals that don't eat junk and are out on pasture daily—Click here for a safe source online for healthy meat if you don't have a local source. As you cook the chicken or ground beef, season with sea salt, pepper, and 1 teaspoon cumin.
- 1/2 can of these refried beans, optional, they're organic and pre-soaked for more nutrition!
- 1 chopped organic pepper, any color you'd like-- this is optional.
- 3 cups shredded cheddar or colby/jack cheese, it's best to shred your own to avoid the junky ingredients.
- Chopped parsley and/or cilantro for garnish on top.
- Salsa and/or sour cream to serve alongside. Here's my homemade salsa recipe.
Melt butter, sauté onion and garlic for a minute or two. Add flour and whisk until smooth. Cook 30-60 seconds without letting it burn. Slowly add broth and/or milk and keep whisking. Add sour cream & sugar, and the optional superfood additions, and keep whisking well. Once it's thickened, remove from heat and set aside.
Butter a 9×13 stainless steel baking pan and put about 3/4 cup sauce on the bottom. Next: one layer of tortillas on the bottom, tearing to make them fit. (My tortillas are about 9-10" so I only use 2 per layer-see the photos.) Spread the refried beans around on top of the tortillas. (You may need to put them int a separate bowl first and stir them up to soften so they're spreadable.) Next spread around 1/2 of your chicken or beef. Now sauce again, a little over a cup. Another layer of tortillas, the rest of the meat, chopped peppers if you're using them, the last layer of tortillas, the rest of the sauce, then cheese all over the top.
Bake uncovered, for about a half hour, at 375*–just long enough to get it hot all the way through and to let the cheese melt and get a little brown on top. Let it set out a few minutes before you cut it, so the pieces come out better.
Serve with more sour cream and extra salsa if desired. Garnish with parsley and/or cilantro.
Always put sauce next to tortilla layers or they'll come out hard and difficult to cut!
Need a gluten-free recipe?
You could use gluten-free tortillas, and this enchilada sauce--however I suggest you make a 1.5-2 batches so you end up with enough sauce for a 9x13 pan. The only other thing I did differently is I used half the broth it called for so it was a little more thick.
Here's Megan's chicken enchiladas recipe:
- First, I know that she spends a whole afternoon now and then and cooks a BUNCH of chicken and chicken broth, 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 up 8 burritos or however many fit in your pan or that you have enough filling for, and adds the fillings inside each one along with a little of the sauce, then places them in a greased pan. Pour the rest of the sauce over the top and sprinkle on the cheese.
- In her sauce she adds more spices (and omits the taco seasoning packet and the sour cream): 1 1/2 Tablespoons chili powder, 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.