Skinny Enchiladas (with Handrolled Flour Tortillas)

Skinny Enchiladas - Diary of a Formerly Fat GirlNecessity is the mother of all invention, right? Well, born out of necessity, these little babies are one of my favorite weeknight dinner inventions ever. Skinny Enchiladas - Diary of a Formerly Fat Girl

Skinny Enchiladas - Diary of a Formerly Fat Girl

Skinny Enchiladas - Diary of a Formerly Fat GirlA while back, I had planned on making enchiladas for dinner, but had forgotten to get tortillas, enchilada sauce, and taco seasoning. So I conducted an experiment, and ended up with a far healthier, more flavorful, and cheaper dinner– my Skinny Enchiladas were born! Skinny Enchiladas - Diary of a Formerly Fat Girl

Skinny Enchiladas - Diary of a Formerly Fat Girl12

Skinny Enchiladas - Diary of a Formerly Fat GirlThey’re vegan, but easily (and frequently) made vegetarian or chicken-filled, and loaded with protein, fiber, and veggies. Super filling and made kid-friendly in a hurry (just skip the cayenne pepper), they’re an all-star weeknight dinner that produces enough leftovers for a next-day office lunch. Skinny Enchiladas - Diary of a Formerly Fat Girl

Skinny Enchiladas - Diary of a Formerly Fat GirlA few things really make these enchiladas stand out. The handrolled flour tortillas are infinitely better than their store-bought counterparts (which generally don’t have much of a taste at all), and the homemade enchilada sauce makes an already good dinner great. Skinny Enchiladas - Diary of a Formerly Fat GirlIf I have the time, I like to roll out the tortillas and make the enchilada sauce in the afternoon if I’m having these for dinner. Not only does it avoid excess dinnertime stress, but it allows the enchilada sauce adequate time to thicken.

Skinny Enchiladas - Diary of a Formerly Fat GirlThe building process is not a terribly complicated one; I generally go for an assembly line approach. Starting with a plain tortilla in front of you, first spread a thin and even layer of enchilada sauce over the entire tortilla (leaving about a 1/4-1/8 space along the perimeter). Sprinkle cheese in a vertical line down the middle of the tortilla (omit if making vegan). If making with chicken, place it on top of your cheese (about 1/8 of a cup). Then add about 1/8-1/4 cup of vegan filling on top of your cheese and chicken. Be careful not to overfill! Pull the right of the tortilla over the left, and place in a casserole or baking dish. Repeat, and squish together in your baking dish. When you’ve made all of them, top with remaining enchilada sauce and sprinkle with remaining cheese. Bake, uncovered, for 20 minutes. Sprinkle with cilantro before serving!

Topped with my skinny guacamole and a dollop of 0% fat plain greek yogurt, you’d be hard pressed to find a tastier, more satisfying clean dinner. 


Skinny Enchiladas
Yields 8
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For the Vegan Filling
  1. 1 Tbsp extra virgin olive oil
  2. 1 large yellow onion, diced
  3. 2 large cloves of garlic, diced
  4. 3/4 cup liquid chicken or veggie stock (I make mine from powdered)
  5. 1/2 can tomato paste
  6. 3 Tbsp chili powder
  7. 1 tsp paprika
  8. 1 tsp cayenne pepper (less if you'd prefer mild enchiladas)
  9. 1 1/2 tsp salt
  10. 1/2 tsp ground black pepper
  11. 1 tsp red pepper flakes
  12. 1 can black beans, drained and rinsed
  13. 1 can corn, drained and rinsed
  14. Big handful of white mushrooms, chopped
  15. 2 cups baby spinach
  16. 1/2 cup sharp cheddar cheese, shredded (obviously omit if making vegan)
  17. 1/2 cup diced cilantro (to top)
If making with chicken
  1. 2 boneless, skinless chicken breasts, cut in half
  2. 1 Tbsp chili powder
  3. 1/2 tsp garlic powder
  4. 1/2 tsp onion powder
  5. 1/4 tsp ground black pepper
  6. 1/2 tsp cayenne pepper (less if you'd prefer it mild)
  7. 1 tsp paprika
Enchilada Sauce
  1. 2 Tbsp extra virgin olive oil
  2. 2 Tbsp all purpose flour
  3. 1/4 cup chili powder
  4. 1/2 tsp cayenne pepper
  5. 1 tsp paprika
  6. 1/2 tsp onion powder
  7. 3/4 tsp salt
  8. 1/2 tsp oregano
  9. 2 cups liquid vegetable or chicken stock (I make mine from powder)
For the Vegan Filling
  1. Heat oil in a large saucepan on medium heat.
  2. Add onion and cook for 5 minutes, stirring occasionally. Onions should be soft and fragrant.
  3. Add garlic, cook for another 1-2 minutes, stirring frequently.
  4. Add liquid stock and tomato paste to pan, mixing well.
  5. Add spices (chili powder, paprika, cayenne, salt, pepper, and red pepper flakes) and mix well.
  6. Reduce on medium-low heat for at least 10 minutes. You shouldn't need to add water (the consistency you're aiming for is dry without being dried out, almost like a dry stew. You don't want substantial amounts of standing fluid, but you also don't want the mixture too dried out.), but add small amounts gradually if it is becoming too dry.
  7. Add black beans, corn, mushrooms, and spinach. Cook for another 5 minutes, or until spinach has wilted.
  8. Remove from heat and let cool slightly before assembling enchiladas. Preheat your oven to 350F/175C at this point.
If making with chicken
  1. In a small bowl, combine all ingredients except chicken.
  2. Generously rub chicken with chili powder mixture to thoroughly coat.
  3. In a small frying pan, cook chicken on medium heat until about 90% cooked.
  4. Remove from heat and let cool before shredding with a fork.
For Enchilada Sauce
  1. Heat oil on medium-high heat in a saucepan (I go for about a 6 on my stovetop).
  2. Add flour and whisk constantly for a minute.
  3. Add all spices (chili powder, cayenne, paprika, onion powder, salt, and oregano), and whisk until combined.
  4. Add stock and whisk well. Reduce to medium-low heat and allow to simmer for 20 minutes before removing from heat entirely. Whisk occasionally, and let cool to room temperature. Sauce will thicken as it cools.
  1. If I can, I prefer to make the tortillas and enchilada sauce in the afternoon if I'm having enchiladas for dinner. This allows me to avoid a time-crunch and the inevitable stress involved with having a lot of things on the go at the same time. It also allows the enchilada sauce time to adequately thicken.
Diary of a Formerly Fat Girl
Handrolled Flour Tortillas
Yields 16
Handrolled Flour Tortillas to pair with my Skinny Enchiladas
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  1. 3 cups all purpose flour + 1/2 cup (for rolling)
  2. 2 tsp salt
  3. 1 1/4 tsp baking powder
  4. 1 cup warm water
  5. 1/4 cup coconut oil, melted (olive oil or vegetable oil can be used too)
  1. Add flour, salt, and baking powder to the bowl of your stand mixer and whisk to mix.
  2. Pour oil and 1 cup warm water into bowl.
  3. Using your dough hook attachment, mix on low until the dough forms a loose ball. (You may have to scrape down the sides at least once).
  4. Put dough ball onto a well floured surface, cut in half, then in half again, then in half again. You should be left with 16 sections.
  5. Roll each section into a ball and flatten them by hand.
  6. Cover with a clean tea towel and let rest for 20 minutes.
  7. On your stovetop, heat a dry non-stick pan on medium-high heat (about a 6 on my stove).
  8. With a well-floured rolling pin, roll out tortillas until quite thin (if you're looking at it and wondering 'have I made this thin enough?', keep rolling. The thinner, the better.) Try to make them circular, but it's quite alright if they're a little lopsided.
  9. Once rolled out, place in hot pan and cook each side for about 60-90 seconds. You want brown starts to start to appear and some bubbles to form, but no actual burning. Don't cook for any longer than this-- you run the risk of them becoming way too hard and unusable.
  10. Remove from heat and use as soon as possible. Do not stack just-cooked tortillas directly on top of each other when cooling.
  1. Like most things, practice makes perfect when it comes to making great tortillas. Don't get discouraged if you burn your first few, or if they turn out too thick! You'll get the hang of it and never want to eat store-bought tortillas again.
Diary of a Formerly Fat Girl