Jacked-Up Enchiladas

When women tell me they have no idea what to eat, where to get meal ideas and recipe inspiration, I honestly can’t even understand how that’s possible.

Have you HEARD of Instagram?

It’s like a daily rundown of food inspiration for every diet and nutrition approach you can possibly think of. I get most of my weekly meal ideas from Instagram.

Bored with food?


Don’t know what to make for dinner


Today, Coach Kate posted (on Instagram) that she was making Oh She Glow’s “Next Level Vegan Enchiladas” and they looked amazing!

The filling is a mix of veggies and if there’s one thing Vegans know, it’s how to make veggies taste ridiculously amazing: sweet potatoes, black beans, sun-dried tomatoes, spinach, onions, etc.

I used the Vegan recipe as a base and jacked up the protein with chicken and some Greek yogurt on top - hence the name, “Jacked Up Enchiladas.”

They could also be called, “Leftover Killers.” I tossed in about a cup and half of leftover rotisserie chicken, and also threw in a handful of chopped kale. Jar of leftover roasted red peppers? Sure - those, too! Why not?

The real star here is the sauce. I bumped up the amount a little because as we say here at FLF, “Sauce is Boss.” The more of this smoky goodness, the better!

Baking Options

If you’re not into stuffing and rolling tortillas, you could do this lasagna-style with layers: tortillas on the bottom, the chicken-veg filling, more tortillas, then smother it all in sauce.

If you need a grain-free option, avoid the tortillas completely and either serve the filling in a bowl with sauce on top, or serve over a big scoop of baked spaghetti squash.

When the filling and sauce are so good, you can’t really go wrong!



Adapted from Oh She Glows

Serves 4 - 2 enchiladas per serving


For the sauce:

1 Tbs. olive oil

2 Tbs. gluten-free all-purpose flour

1 1/2 Tbs. chili powder

1 tsp. garlic powder

1 tsp. cumin

1/2 tsp. onion powder

2 14. oz. cans tomato sauce

1 chipotle chile in adobo sauce, finely chopped

1/2 tsp. sea salt, or more to taste

1/4 c. - 1/3 c. water, optional

For the filling:

1 Tbs. olive oil

1 onion, chopped

2 cloves garlic, minced

1 c. chopped sweet potatoes, boiled

3/4 c. black beans, drained and rinse

1 1/2 - 2 c. shredded cooked chicken

1 c. jarred roasted red pepper, drained and chopped

1-2 handfuls of greens (baby spinach or kale)

1 tsp. cumin

1 tsp. chili powder

juice of half a lime

1/2 tsp. sea salt

8 corn tortillas OR 4 bell peppers, halved and seeded

1/3 c. shredded Mexican cheese blend

To serve: fresh cilantro and Greek yogurt


1. Make the sauce: In a medium saucepan over medium heat, add the olive oil and gluten-free flour. Stir until it makes a light, creamy sauce.

2. Add spices and stir to combine, cooking for 2-3 minutes until fragrant. Reduce heat to medium-low and add the tomato sauce and chipotle pepper, stirring to combine. Let simmer until thickened, about 5 minutes. Season with 1/2 tsp. salt. Remove from heat and set aside to prepare the filling.

** Preheat oven to 350 degrees. Lightly spray a 13x9” baking dish with cooking spray and set aside.**

3. Make the filling: In a large skillet over medium heat, add 1 Tbs. olive oil, chopped onion, and garlic. Cook until softened, stirring occasionally, about 5 minutes. Season lightly with salt and pepper.

4. To the onion-garlic mixture, add: boiled sweet potato, black beans, chicken, roasted red pepper, and stir to combine. Add greens last and cook until wilted. Add 1/3 c. enchilada sauce, chili powder, cumin, lime juice, salt and pepper.

5. Assemble the Enchiladas in Batches: Heat 4 of the tortillas between damp paper towels in the microwave for about 30 seconds. Fill each tortilla with about 1/4 c.-1/3 c. chicken and veg. filling. Roll carefully and place in prepared baking dish - fold side down. Repeat with remaining 3 tortillas. Then warm another batch of tortillas, stuff them, roll them, and tuck them in the baking dish.

If you’re making these in bell peppers, scoop the filling into the peppers and arrange them in a 9x13” baking dish.

6. Pour the enchilada sauce over the stuffed tortillas (or peppers) and use a spatula to spread it evenly. If it’s too thick, add a little water to thin it out.

7. Sprinkle lightly with shredded cheese and bake for 20-25 minutes in a 350 degree oven. For the stuffed peppers, cover in foil and bake for 45 minutes. Remove and top with chopped cilantro and a dollop of Greek yogurt.

Cooks Note: Corn tortillas are not very pliable, so if yours break while you’re stuffing and rolling - and they might - don’t stress. It’s all going to be smothered in smokey saucy goodness and you won’t even see it the imperfect parts. You could use flour tortillas, but they tend to be higher in carbs and also - WHEAT, which my body hates so…bleckh. #YouDoYou

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