Some recipes just feel like home, don’t they? This enchilada dish is one of those comforting staples in our kitchen—hearty, flavorful, and flexible enough to make with whatever we’ve got on hand from the farm. It’s perfect for feeding a hungry crew after a long day in the garden or around the barn. And like most of the meals I make, it’s simple, nourishing, and made with tons of nutrients.
Whenever we butcher one of our pasture-raised chickens, I make it a point to save a few for easy meals like this. I either roast a whole bird or use a few breasts if I’m short on time. Shredded and mixed with creamy Greek yogurt and a generous scoop of homemade taco seasoning, the filling comes together in no time. If we’re lucky, I’ve got a fresh batch of homemade tortillas ready to go—but store-bought work just fine in a pinch.
The sauce is a simple tomato base, seasoned to taste with spices that warm things up without being too spicy for the kids. I let it simmer low and slow while I assemble the enchiladas, and by the time I pour it over the pan, the whole kitchen smells like dinner is just about ready.
Everything bakes together beautifully—melty, bubbly, golden—and I love topping it with fresh cilantro from our herb bed, a dollop of sour cream, and a little more cheese (because why not?). If we’ve got fresh lettuce or cilantro from the garden, I’ll serve that on the top for a little extra flavor.
Here on the farm, we try to use what we grow and raise as much as possible—our own chicken, garden vegetables, and fresh dairy from the neighbor’s farm down the road. That’s the heart behind this meal. It’s simple, yes, but it’s made from what we’ve nurtured with our own hands, and that makes it something special.
So whether you’re feeding your family after a long day or just looking for something cozy to make ahead, I hope this recipe brings some warmth to your table like it does to ours.
Blessings from the kitchen,
Mary
Recipe:
Enchilada Filling
• 1 whole cooked chicken (or 3–4 chicken breasts), shredded
• 1 cup whole milk plain Greek yogurt
• Taco seasoning, to taste
• Shredded cheese
Instructions:
In a large bowl, mix the shredded chicken, Greek yogurt, and taco seasoning. Spoon some of the filling into each tortilla, sprinkle with shredded cheese, and roll up. Place seam-side down in a baking dish.
Enchilada Sauce
• 1 (28 oz) can crushed tomatoes
• Chili powder, to taste
• Cumin, to taste
• Paprika, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Salt and pepper, to taste
Instructions:
Combine all ingredients in a saucepan. Simmer on low for 30 minutes, stirring occasionally. Adjust seasonings as desired.
To Assemble & Bake
1. Preheat oven to 375°F (190°C).
2. Pour enchilada sauce over the filled tortillas in the baking dish.
3. Cover with foil and bake for 30 minutes.
4. Remove foil and bake an additional 10 minutes until bubbly and slightly golden on top.
Serving Suggestions
Top with your favorite fixings:
• Sour cream
• Chopped cilantro
• Extra shredded cheese
• Diced avocado
• Squeeze of lime