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Enchiladas are a huge hit at my house. My family would probably eat them three times a week if we could! These enchiladas are perfect for those days when you don’t feel like cooking, or have a ton of things on your to-do list. I think the filling tastes best with chicken as your meat source, although I have been known to substitute 1 lb of ground beef or turkey. I generally prepare the meat in my crockpot to make this dish even easier. This dinner works great for a pot-luck or a crowd gathering, as it makes one 9×13 inch pan full of creamy, cheesy goodness. Find printable graphic here.
I was having a hard time finding an enchilada sauce with no sugar, so obviously a homemade one was a must! I wanted a sauce that was as simple as possible, so instead of chopping onions and garlic like I normally would, I substituted the powdered spice versions of a few things. Feel free to adjust the spices according to your families preference. I’d say my measurements make a mildly spicy sauce. In other words, a sauce my toddler can handle. 🙂 If you can find a sugar-free enchilada sauce, feel free to use that instead of my homemade version!
To make the enchilada sauce:
In a medium saucepan combine 1 28oz can of tomato sauce with 1 t. Cumin, 1 t. Garlic Powder, 1 t. Cayenne Pepper, 1 t. Onion Powder and 1 t. Chili Powder. Let simmer over low heat for 15 minutes or so, just enough time to let the flavors mesh.
To make the enchiladas:
Drizzle about 1/2 C. enchilada sauce in the bottom of a 9×13-inch pan. Shred 3 chicken breasts or brown 1lb ground beef/turkey.
In a mixing bowl (I use my Kitchen-Aid stand mixer), combine 1 block of cream cheese with about 3/4 of the remaining enchilada sauce and meat. If you’re using chicken, don’t mix for too long or your chicken will end up with a tuna consistency! Take a tortilla and spoon some of your mixture on the shell, creating a vertical line down the center. Roll the tortilla to create the enchilada and lay in the pan. Repeat this step until all your filling is gone. Top with the remaining enchilada sauce and Mexican cheese. Bake at 350 degrees for 30 minutes.
These enchiladas are fantastic topped with a little salsa and sour cream!
You can check out the Trim Healthy Mama website for more yummy recipes and products that will help you stay on plan!