Wholesome Meals

My Favorite Enchiladas!

Hi loves! I hope you’re all having a magical day! I’m so happy to be sharing this recipe with all of you. I have been making it so much lately. Generally my family isn’t as into healthy living as I am but this recipe is such a great compromise! You’re getting your classic Mexican food fix while still get lean protein from the chicken and black beans! I love it because it is so versatile, if you don’t eat meat you can leave out the chicken, you can substitute basically anything in it that you don’t like. Personally I’m not a fan of meat but my family is so I will add chicken to the majority and leave a few without for myself. Need a recipe for your super bowl party? This is perfect for any party:)

I hope you enjoy!


White Sauce

  • 3 tbsp kerrygold grass fed butter or coconut oil
  • 3 tbsp coconut oil
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1/2 cup organic light sour cream
  • 2 tbsp organic green chilies or chopped jalapeño
  • Salt and pepper to taste
  • 2 tsp paprika
  • 2 tsp cumin


  • 2 cups shredded cooked chicken
  • 1 cup rinsed black beans
  • 1/4 cups sliced scallions for topping
  • Salt and pepper to taste
  • Pinch or crushed red pepper if you like it spicy!
  • 2 cups organic shredded Mexican cheese
  • 8 gluten free tortillas


Cooking the chicken

  • Place 2-3 uncooked bonless chicken breasts in a pan and cover halfway with water
  • Turn stove on medium heat
  • Add coconut oil
  • Add 1 tsp paprika, 1tsp cumin and  salt and pepper
  • Once the chicken is fully cooked and white on the inside (5-8 min depending on how thick your chicken breast is) drain remaining water and shred chicken with a fork and knife
  • Place chicken in a bowl for later use

White sauce directions

  • Melt the butter or coconut oil on low heat, add the flour and whisk until smooth
  • Add the milk, turn heat to medium and whisk until thick
  • Add the chicken broth and sour cream and whisk
  • Add the remaining cumin, salt and pepper to taste and diced chilies
  • Turn off the heat and set aside for later

Enchiladas directions 

  • Preheat oven to 350 degrees
  • Add 2 spoonfuls of white sauce to a casserole dish
  • In a large mixing bowl add chicken, 1 cup cheese, black beans, remaining paprika, salt and pepper to taste, 1/2 cup white sauce, mix together
  • Disperse filling evenly between tortillas, roll them up then place touching each other in the baking dish
  • Pour remaining white sauce evenly over enchiladas
  • Add remaining cheese to the top
  • Bake 25 min
  • Add scallions to the top for garnish


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