green chile queso enchiladas
We are a real enchilada loving household, but these…oh my, THESE are the ULTIMATE GRAND SUPREME fan favorite. I’ve made an iteration of the “Easy Skillet Cheesy Green Chile Enchilada Bake” from of everyone’s favorite, Tieghan Gerard of The Half Baked Harvest. Rather than bake the whole skillet, I premade the sauce, poured it in a baking dish and placed the tortillas. There’s really no wrong way to make these, they’re just a win. And we ALL deserve some easy wins. Recipe below.
INGREDIENTS
✧ 2 tbsp avocado oil
✧ 1 lb free range ground chicken or turkey
✧ 1 yellow onion, chopped
✧ 3 garlic cloves, chopped
✧ 2 poblano peppers, chopped
✧ 1 tsp chili powder
✧ 1 tsp smoked paprika
✧ 1 tsp garlic powder
✧ Pinch of pink Himalayan salt or sea salt + fresh cracked black pepper
✧ 2 jars (12 oz) salva verde
✧ 2 oz cream cheese, at room temp
✧ 1/2 c fresh chopped organic cilantro
✧ 1.5 c shredded Mexican cheese blend
✧ 6 corn or grain free tortillas
OPTIONAL FOR SERVING
✧ Avocado, limes, yogurt/sour cream, green onion, radishes, jalapeños
NOTES
꩜ Shop wild, organic (spices & oils included) & in season whenever possible, plus make sure to fully clean all residue off produce with baking soda prior to cooking.
꩜ Siete’s tortillas are my personal favorite, particularly the cassava flour, as it sits the best with me; I recently also discovered a new fave with Coyotas Organic Cassava Tortillas.
INSTRUCTIONS
1. Preheat oven to 400° F.
2. Heat avocado oil in a large skillet, then add meat, chopped onion, garlic and peppers. Breaking up the meat as it cooks, until browned, about 5 minutes.
3. Add all spices (chili powder, paprika, garlic powder), 1 of cup water, 1 jar salsa verde and season with salt. Simmer 5-8 minutes.
4. Add the cream cheese to the skillet until creamy (this is where the magic happens…!) and then remove from the heat and stir in the chopped cilantro.
5. Pour mixture into baking dish.
6. Sprinkle shredded cheese down the center of each tortilla and roll. Place the tortillas, seam side down, into the baking dish over the meat and cheese mixture.
7. Pour over the remaining jar of salsa verde on top of everything and top with the remaining shredded cheese.
8. Bake for 15-20 minutes, until the cheese has melted.
9. Serve, drizzled and sprinkled with desired toppings and enjoy!
Some functional food for thought —
ORGANIC PASTURE RAISED CHICKEN
Similar to buying organic produce, it’s critical to seek out organic pasture raised chicken and eggs. Similar to whole organic grass-fed beef, there’s a major pay off on the nutrient and taste front, as well as on the ethics side — and if we have to realize that the ethics, such as filthy living conditions, cross right over into the quality of our food (and health!). Don’t skim on quality, if anything skim on quantity.
This brings me to my next point on the importance of quality animal protein. As I primarily plant based eater, I personally find it challenging to eat enough high quality animal protein. I can pile on the nuts, beans, tofu and seeds, but I can tell that when my energy level is down at certain moments, it’s typically pointing back to my body’s need for a little more protein. My recommendation is that as long as you’re open to it, give yourself the challenge of making a fun new meat dish once or even twice a week. It really ups the kitchen game and also gives a boost to energy, as well as mood and immunity!
CILANTRO
Also known as coriander, cilantro is very polarizing, but it’s hands down one of my absolute favorite herbs! And thankfully, it’s a true superfood. From lowering blood-sugar levels, to heavy metal cleansing, to preventing cardiovascular damage, to possessing anti-anxiety and mood lifting effects, to improving sleep quality, to acting as an antimicrobial and natural internal deodorant — cilantro is simply a super-powered detox herb! Its strong antioxidant properties should also be highlighted, rich with beta-carotene and lutein, both carotenoids known to reduce damage to cells caused by free radicals.
PINK HIMALAYAN SALT
Since pink Himalayan salt is less processed than table salt, your body has an easier time processing it, as it doesn’t require as much water to clear out the excess sodium! It also contains more than 80 minerals and elements, including potassium, iron, calcium and (naturally occurring) iodine, aiding our body’s natural detoxification process and promoting the removal of bacteria. This can even help lower blood pressure, as iodine supports our body’s electrolyte balance, allowing our intestines to absorb more nutrients.
As with everything I make, I love to know the ingredients will fuel not only a beautiful plate, but a beautiful feeling inside. Steeped in the culture of being raised in Japanese and Italian homes, I understand the magnitude of importance food holds. I also believe in the philosophy of eating to live versus living to eat. It really is not about deprivation, it’s about remaining mindful and raising the vibration — no matter how incredible something taste’s, it’s also about how it “tastes” to our minds, bodies and souls that will keep the true “deliciousness” with us long past the moment of actual consumption. Pillars I continue to remind myself:
1. The quality of ingredients matter.
2. Less is always more.
3. Think loving thoughts while cooking and the food will taste better! #truth
4. Remain present while enjoying the intimate act of eating, it’s a game changer.
With love & gratitude, cheers to your good health!
medical disclaimer: all information is intended for general information purposes only and should not be considered as personal medical advice. individuals should always consult their healthcare provider before administering any of the suggestions made on thebalancedcalm.com to ensure they are appropriate for their specific circumstance.
