Healthy Mexican comfort food loaded with tender chicken, beans and veggies, melty cheese, and a bold, easy homemade sauce!
Happy Seis de Mayo, everyone! Yesterday was pretty dreary–one random cold, dark and cloudy day amid an otherwise gorgeous warm season–and I have to admit it was not my most productive. The weather called for a fuzzy blanket, hot tea, and Netflix, and I certainly got some of that in. Side note: Has anyone been watching 13 Reasons Why?!?! YOU SHOULD! (keeping in mind it gets into some heavy topics and a few graphic scenes)
Anyway, yesterday was not the prettiest day for a bright and festive Cinco de Mayo celebration, so I’m reviving the festivities (and FOOD!) for el seis. (77ºF, clear and sunny today…I don’t get it ¯\_(ツ)_/¯)Let’s start with these mouthwatering enchiladas packed with all the good stuff–pulled chicken, beans, sautéed peppers and onion, spicy homemade sauce, and cheeeeeeeese–then topped with more sauce, more cheese, and creamy avocado.
SO. MUCH. YUM.
Plus, these are so wholesome and quick that you can skip the greasy foods at Americanized Mexican joints and have a fiesta at home any night of the week! Another plus of the home cooking route is control over your spices. Some of my family can’t tolerate much heat, so I love being able to adjust the sauce to make it just right for us. (Getting the spiciness perfect for every member of the family at once is a different story…)
You will be shocked at how easy the enchilada sauce is to throw together. Start with a little oil and flour, mix in your spices, tomato paste, then broth. Stir and let it simmer a few minutes, and it’s thick and beautiful and ready to go!
I just started using avocado oil and find that it’s perfect for recipes like this. Usually I default to olive oil or coconut oil, but both have flavors that will potentially clash with flavors here. Avocado oil is neutral tasting; it tolerates high heats, so you can safely get the flour to sizzle when making the sauce and create a nice sear on your chicken and veggies; and it offers wonderful health benefits. Winner!
On the side I went for simple sautéed fresh corn, zucchini, and grape tomatoes. Just toss the veggies in the same skillet after removing the chicken/pepper/onion for the enchiladas; throw in a little garlic, salt and pepper to taste, and a squeeze of lime; and you have a beautiful festive side dish in minutes with no additional clean-up!