Easy Enchiladas

Enchiladas have become one of our go-to weeknight meals. The best thing about this recipe? You can mix it up depending on what’s in the fridge and it’s relatively healthy. All you really need are:

  • A protein
  • Veggies
  • Cheese
  • Tortillas
  • Enchilada sauce or items to make it (see below)
  • Optional: sour cream or plain Greek yogurt, taco seasoning

We like to get the enchilada sauce going first. We use Emeril’s Easy Enchilada Sauce recipe. It makes about twice as much as you need, so we’ll usually freeze the remaining half for another night. We tend to use a little less chicken stock than is called for and replace it with water.

Enchilada sauce

One of us gets to vegetable chopping while the other mans the stove. This time, Whole Health Husband had found some kale and scallions in the fridge, which he quickly cut up and put a mixing bowl.

Kale and scallions for enchiladas

He then cut up some green and yellow peppers with onion, which I then sautéed. Once those were cooked, they went in with the other veggies.

Vegetable base for enchiladas

Veggies are still steaming

Meanwhile, I cooked the ground turkey. We threw in a little chili powder, cumin, oregano, salt, and pepper for seasoning. I also pre-heated the oven to 350 degrees F.

Ground turkey for enchiladas

WHH then rounded up the rest of the items we needed: a mix of cheddar and Monterey Jack cheese, some sour cream (you can sub plain Greek yogurt if you don’t have any), and his tortillas.

Dairy for enchiladas

These are my tortillas (GF):

Gluten free tortillas

Once everything is cooked, we mix the turkey with the veggies and put in enough sour cream to coat everything. We also put in about 1/2 cup of shredded cheese.

Enchilada stuffing

The final step before cooking is to stuff the tortillas. I plop some of the mix in the middle of the tortilla, then wrap one side over the other (no fancy burrito wrapping skills here).

Enchiladas being stuffed

Yes, the plates from our wedding less than five years ago have already cracked! (Crate and Barrel)

Assemble the enchiladas in a baking dish, pour the enchilada sauce on top, and top with grated cheese (Monterey Jack or, my personal favorite, cheddar).

Enchiladas ready for the oven

Once the oven is pre-heated, cook for 15-20 minutes, or until the cheese has melted.

Cooked enchiladas

All that’s left to do is enjoy!

Easy enchiladas ready to eat

And if there are only two or three of you in your household, there is plenty for leftovers the next day!

Enchilada leftovers

Side note: Perhaps you caught this on Twitter, but I wanted to let you know that as part of my journey to become an RN, I will be taking Anatomy and Physiology I starting today! Class will need to be my primary focus outside of work (in addition to working out and eating well). Posts may be a bit shorter and a little less frequent, but I am still very much committed to this venture! In fact, I plan on sharing some dorky fun facts with you as I learn more about the amazing human body!

Anatomy and Physiology I textbook

Questions: What is one of your go-to weeknight meals? Anything you’ve recently started that you’re excited about? Any steps you’ve taken toward a long- or short-term goal?


  1. Yum! I love enchiladas these look fantastic, cannot wait to try them out! Lots of Love C

  2. Last time I tried these they didn’t come out quite right. Worth trying this recipe.


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