The first ever ENCHILADA recipe is on the blog friends!
I’m married to a self-proclaimed enchilada lover. Jord ordered them every single day when we were in Cabos a few years ago (literally daily for dinner). My parent’s were hysterical and still joke about it it today. “I’ll have the chicken enchiladas please”. Coming from the guy who won’t eat the same thing more than one day in a row at home, ate chicken enchiladas daily for a week.
These homemade enchiladas have me wondering why I haven’t been making them my whole life. They were so much easier than I thought they would be. Probably because I made this up as I went along and likely left something key out, but whatever they taste good to me. And if it tastes good and doesn’t take a million ingredients or minutes to make, I’m IN!
I love that these enchiladas are even gluten and dairy-free. Of course you can add some if you’d like, anything works. You can also add some grass-fed beef or chicken to bulk this up a bit.
The enchiladas are filled with a sweet potato and quinoa filling and topped with a homemade enchilada sauce made with bone broth! It took me just a couple minutes to heat this up and bake. Topped with some sliced avocado and greens, we were eating these in just minutes.
I use Bonafide Provisions Organic Bone Broth when cooking (and sipping) and any of the varieties work. Chicken, beef, turkey, anything. I love the chicken one for sipping since it is the most mild too. In case you are wondering why bone broth and what it is, check out this post and yummy noodle recipe that has all the details! You can also get 20% off all Bonafide orders with code RACHL 🙂
Don’t forget to share this recipe with me on Instagram if you try it. I cannot wait to hear what you think.
Sweet Potato Quinoa Enchiladas
- 3 medium organic sweet potatoes, washed and cut into half circles
- 1-2 tablespoons avocado oil
- 1/2 teaspoon black pepper
- 1 cup cooked quinoa
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 8 tortillas of choice
- 1 tablespoon avoado oil
- 2 garlic cloves, chopped
- 1 15-ounce can organic tomato sauce
- 1/2 cup Bonafide Provisions Organic Bone Broth (any variety!)
- 1 tablespoon maple syrup
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper
- Toss the sweet potatoes in avocado oil, season with black pepper and bake for 20-25 minutes
- Begin making sauce by heating a large skillet with oil and garlic and stir over medium heat
- Add tomato sauce, bone broth, maple syrup and turn heat to a simmer and stir for a few minutes then remove from heat and pour into a bowl
- Mix together the quinoa with the cooked sweet potato and add in the cumin and garlic powder and mix well
- Add 1/3 cup enchilada sauce and mix again
- Pour 1/4 cup of the sauce onto the bottom of the pan and spread well to coat
- Take a tortilla and lay it down in the dish, fill it with quinoa sweet potato filling then roll it up with the seam side down and repeat for each tortilla
- Pour sauce over the top of the enchiladas the bake for 15 minutes in oven
- Serve with slice avocado and greens of choice! Feel free to add in your favorite protein too when making this
Will stay good in fridge for 3-5 days but tastes best day of. Do not freeze!
Thank you Bonafide Provisions for partnering for this post! It means so much to me to work with brands I love and believe in on the blog!