August 14th

theresa albert - my friend in food


Chicken & Sweet Potato Enchiladas

Enchilada, Crock Pot Roast 001

Mexican food is a family favourite around our house, but I get tired of the old stand by taco kits, and I am not a fan of all the non-ingredients in the taco seasonings.  However, it is a meal that both my 9 year old and 12 year old can manage to pull together themselves.  In favour of kicking Mexican night up a notch, while maintaining my kids ability to make the meal themselves, I came up with this delicious and kid friendly enchilada recipe.  The awesome thing about Enchiladas is that you can put whatever fillings you want inside.  They can be tailored to everyone’s dietary needs – vegetarian, meat lovers or gluten free (choose sprouted corn tortillas) .  Simply make a double or triple batch of the enchilada sauce and freeze it in containers so you have a meal to go in minutes.  Alternatively you can simply have a store bought enchilada sauce waiting in your pantry!  To save time, double or triple the Red Sauce recipe and freeze it.  Then you can have a quick enchilada meal, any night of the week.

 15 minute Red Enchilada Sauce

  • 1/2 cooking onion diced
  • 1 1/2 Tbsp olive oil
  • 1 Tbsp all purpose flour
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 4 Tbsp tomato paste
  • 3 cups vegetable or chicken stock
  • 1 small can of green chilies
  1. Place skillet over medium heat.
  2. Add oil and onion and cook until onion is translucent (about 5 minutes)
  3. Stir in flour, chili powder, cumin salt and pepper and cook for 1 minute.
  4. Whisk in tomato paste, followed by stock until no lumps are left.  Simmer for 8 minutes.
  5. Add in green chilies and turn off heat.  Set aside until ready to use.


Chicken & Sweet Potato Enchiladas with Spinach

  • 2 cups of cooked shredded chicken (use leftovers or a ready to go roasted chicken from the store)
  • 1 large cooked sweet potato mashed (approximately 1 1/2 cups)
  • 3/4 cup thawed frozen spinach*, drained well.
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 cup grated monterey jack – divided into 2,  1/2 cups
  • 8-10 flour or corn tortillas
  • 3 cups red enchilada sauce
  • 1/4 cup roughly chopped cilantro
  1. Preheat oven to 375 degrees
  2. Stir together chicken, sweet potatoes, spinach, chili powder and cumin in a bowl.
  3. Stir in 1/2 cup of cheese and 1/2 cup red sauce.
  4. Spread another 1/2 cup of red enchilada sauce on the bottom of a 9×12 glass baking dish.
  5. Lay tortilla on work surface and place a heaping 1/2 cup of filling on edge closest to you.
  6. Begin to roll the tortillas away from you, fold in both outer edges and finish rolling.
  7. Place rolled tortillas in baking dish, seam side down.
  8. Continue with all tortillas.
  9. Top enchiladas with remaining red sauce and cheese.
  10. Bake for 20 minutes
  11. Garnish with freshly chopped cilantro.

*buy frozen spinach in the bag instead of a frozen block.  It makes it easier to take out what you need and store the rest in the freezer.




Andrea Buckett enjoys a career that has embraced multiple arenas as a diversified food expert; her experience is rich in knowledge about all things food. Founder of Insatiable Food, Andrea has encompassed exciting platforms on television, in writing, recipe development, culinary instructing and food event productions. Combined with a keen eye for food trends and a strong background in homeopathic medicine and nutrition, Andrea’s passion is to inspire others to eat well and live well. Andrea is an active social media user with her Blog Insatiable Food, you can follow her on Twitter & Facebook.


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