mexican inspired

These tangy chicken enchiladas are perfect for a weeknight meal

Skillet Chicken Tinga Enchiladas

tomatillos, husked

olive oil

sweet onion, chopped

(4 ounce) cans Chopped Green Chiles

chipotle peppers in adobo, about 2-3 chiles

(28 ounce) can diced fire roasted tomatoes

Mexican beer or chicken broth

oregano

bay leaves

salt

chicken tenders

fresh cilantro, chopped

corn tortillas

shredded pepper jack cheese

cheddar cheese

eggs

1. Preheat the oven to 400 degrees F.2. Heat a large oven safe skillet over high heat. Add the tomatillos and cook, turning often until they begin to char and become soft. Remove from the skillet. Let cool and then give them a rough chop.3. Return the skillet to medium heat and add the olive oil and onion. Cook for 5 minutes or until the onion is fragrant. Stir the chopped tomatillos, green chiles, and chipotle chiles and cook another minute. Add the tomatoes, beer, oregano, bay leaves, and salt. Bring to a simmer over medium heat. Slide the chicken into sauce and cook for 15 minutes or until the chicken is cooked through and the sauce has thickened slightly. Remove from the heat. Discard the bay leaves and shred the chicken in the skillet. Stir in the cilantro. Lay the corn tortillas flat over the chicken. Add the cheese in an even layer, transfer to the oven and bake for 10-15 minutes or until the cheese has melted.&nbsp;4. Serve topped with cilantro, and avocado, if desired. EAT.&nbsp;

You won't believe the flavor in these Mexican sweet potatoes, topped with black bean pico de gallo and creamy cilantro sauce!

Mexican Sweet Potatoes

sweet potatoes

Olive oil, for rubbing

Kosher salt

recipe Black Bean Salsa

corn kernels

Creamy Cilantro Sauce

Mexican hot sauce (such

Start soaking the cashews for the Creamy Cilantro Sauce (or make it in advance; you can also soak the cashews the night before for easy day-of prep). If you&#8217;re planning to make the Creamy Cilantro Dressing, skip this part. 

Wash the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt. Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes. 

Make the Creamy Cilantro Sauce (or Creamy Cilantro Dressing). Save out a few cilantro leaves and chop the cilantro for a garnish.

To serve, top the roasted sweet potatoes with Black Bean Pico de Gallo, corn kernels, cilantro, and dollops of Creamy Cilantro Sauce.

This Chili Lime Vinaigrette Recipe can be used as a marinade, sauce, or salad dressing! Incredibly easy to make and so versatile!

Chili Lime Vinaigrette

lime juice

honey

garlic

chili powder

cumin

smoked paprika

cayenne

Place olive oil, lime juice, honey, garlic, chili powder, cumin, paprika, salt, and cayenne into a mason jar, blender, or food processor.

Seal and shake or blend until well combined.

Taste and re-season if necessary.

Use immediately.

Store leftovers in a sealed airtight container in the fridge for up to a week. Let come to room temperature before serving.

Learn how to make spinach tortillas at home with just 6 simple ingredients. You can make them small or large depending on how you want to serve them, and they are SO good!!

Whole Wheat Spinach Tortillas

(115 grams) One Degree Organics Sprouted Whole Wheat Flour

(102 grams) all purpose flour

(4 grams) salt

(48 grams) vegetable shortening

(4 grams) baking powder

(about 50 grams) spinach, lightly packed

water, divided

Small pan

Griddle or comal

Scale or measuring spoons

Medium bowl

Plastic wrap

Tortilla press or rolling pin

In a small pan over medium-low heat, add in ¼ cup of room temperature water along with the spinach. Place a lid on the pan and allow it to heat up for 3 minutes, or until the spinach is wilted. Remove from heat but keep the lid on.

Add the shortening to a medium-sized microwave-safe bowl and microwave until melted (about 1 minute). Set aside.

Heat the remaining ½ cup of water. We did this in the microwave to speed things up. 

Remove the spinach from the pan, squeezing it against the side to remove any excess water, and transfer it into a high speed blender along with the ½ cup of hot water. Blend until smooth. 

To the bowl with the shortening, add all of the blended mixture and mix until smooth. Add in the salt and baking powder. 

Using a spatula, gradually begin to add in the flours. Mix with a spatula until it is cool enough to work with floured hands until a dough forms. You want the dough to be nice and smooth, not sticky. If it is sticking to your hands, then add 1 teaspoon of flour at the time until it&#8217;s no longer sticky. Don&#8217;t add too much flour as that will make your tortillas hard later on. Knead the dough for 10 minutes, or until the dough is smooth and elastic. 

Grease the inside of the same bowl that you were already using (we used shortening but you can use any oil) and add the ball of dough into the bowl.

Cover with plastic wrap or a damp kitchen towel and allow it to rest covered for 30 minutes to one hour. Do not skip this step! To test if the dough is ready, roll out a test tortilla and if the dough keeps shrinking back when you try to roll it, let it rest for another 15-30 minutes.

Once the dough has rested, divide the dough into 12 even pieces. We like to weight ours for accuracy. Roll each into a small ball and set them all aside on your clean work surface. Cover the dough balls with a wet kitchen towel until ready to use.

Heat a large comal or griddle to medium-low heat. 

Next, roll out the tortillas. You can do this with a press or with a rolling pin. Lightly flour a clean work surface as well as on your rolling pin. Grab one of the dough pieces and begin to roll out the tortilla. Roll the dough up and down, and then turn the dough 45 degrees and roll up and down again. Continue to do this until you have rolled your dough out into a ~8 inch in diameter circle and it looks somewhat translucent if you hold it up to the light. 

Place the tortilla on the hot griddle and cook for 45-60 seconds on each side, or until light brown spots form. As one tortilla cooks, roll out the next to expedite the process. It can take a few tries to get the heat right! The first tortilla is usually a tester. If you&#8217;re getting black spots very fast on your tortillas, then your temp is probably too high. On the other hand, if it’s taking too long for it to get brown spots, then your temp is too low. 

Remove the tortilla from the griddle and immediately transfer it to a tortilla warmer or wrap it in a clean kitchen towel.

Continue with the remaining dough until you have cooked all 12 tortillas. Enjoy!

To store the tortillas, first allow them to cool completely, then place them into a sealable bag and store them in the refrigerator for up to 3 weeks.

The smoky heat of chipotle chiles, combined with the sweetness of sweet potatoes and the heartiness of saucy beans come together in a chewy flour-tortilla burrito that’s ready to be your meal prep darling. Inspired by Mexican tinga, a classic guisado that builds off of the complex sweet and tangy flavor of chipotles en adobo, these burritos can be served fresh for dinner with a big green salad or Mexican rice, or wrapped up for easy lunches throughout the week. Feel free to get creative with your add-ins: Leftover rice makes them extra hearty, sliced avocado adds richness and pickled jalapeños bring spicy brightness. The filling alone is delicious served over rice and topped with greens as a tinga bowl. Best of all, these burritos freeze beautifully, giving you a stash of satisfying desk lunches that reheat in just 5 minutes.

Smoky Bean and Sweet Potato Burritos

vegetable oil,

onion,

garlic cloves,

Kosher salt (such as Diamond Crystal)

chipotle chiles

Roma tomatoes, diced

potato

low-sodium vegetable or chicken stock, or water

beans,

burrito-sized (10-inch) flour tortillas,

Mexican crema, mayonnaise

Tender greens,

Hot sauce or salsa roja,

NYT Cooking

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Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

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Heat oil in a large skillet on medium. Add onion and cook, stirring occasionally, until translucent and beginning to brown, 8 to 10 minutes. Add the garlic and 2 teaspoons salt, and cook for another 5 minutes. Add the chopped chipotles along with their sauce and cook, stirring frequently, until fragrant, about a minute.

Add the diced tomatoes and cook until they start to melt and get soupy, about 10 minutes. Add the sweet potato and stock, bring to a boil, lower to a steady simmer and cook until the sweet potato is fork-tender and the tinga is reduced and slightly thickened, 12 to 15 minutes. Add the beans, mash the mixture to your desired texture and simmer for 3 more minutes to heat beans through. Taste for salt.

Assemble burritos one at a time: On a work surface, spread a tortilla with 1 tablespoon crema, if using, then, using a slotted spoon, scoop about 3/4 cup of filling on top of the tortilla near the edge closest to you. Top with greens, if using. To close the burrito, fold the left and right sides of the tortilla over the filling, then starting with the side closest to you, roll up the burrito, folding the top sides of the tortilla towards each other as you roll. Place the burrito seam-side down on a serving platter. Repeat to make remaining burritos. Serve immediately, with crema and salsa roja, if desired.

The flavor in this is great, we added extra chilis to bring the heat up a little more. You’ll want to cut the water in half and maybe add more as needed. As written the recipe comes out very soupy. As others have noted, toasting the burritos before serving also enhances things.

I made this and it was delicious.  It served as a good light meal just eating from a bowl!

This was sooo good. I added some cumin and chili powder with the sweet potatoes. Cook time was fine for the sweet potatoes for me. Perfect with sour cream and avocado. Next time I would use 1.5 cups of stock instead of 2 though.

Sweet potatoes did not cook in the amount of time recommended.  In the future I will cook the potatoes much longer before adding the beans.

I like to brush the tortillas with oil before filling, then bake at 415 degrees 10 minutes, turn 'em over, 5-7 more minutes. Save the dairy and fresh greens (Scallions?) to use as a garnish/topping.

you can easily adapt this recipe for enchiladas.  the filling is really delicious.  once you have rolled the enchiladas, just place them in your casserole dish on top of some salsa verde and top with shredded cheese.  bake at 350 degrees until the cheese is starting to brown.

Thumbs up, Kid approved.  Based on comments, a couple mods that worked for us:

- Microwaved the diced sweet potatoes 4 min to partially cook before adding to pan
- Subbed 1 tsp Chipotle pepper flakes for the chipotle chiles for a less smoky flavor.

I don’t know why anyone would use a quarter of cup of oil in this dish. I used 2 tablespoons and it was plenty. I cut the amount of chilies because of some comments about the burritos being too spicy, but I think I went too far and they were a bit bland. I did add spices to the sweet potato mix as some people suggested, and I grilled the finished burritos in a try frying pan to make the tortillas crunchy. If someone mentioned, it would be weird to serve tortillas without heating them in some manner.

Loved this and how flexible and forgiving it was! Based on tips from others, here's what we did:

Roasted the sweet potatoes
Reduced the stock since roasting potatoes
Pinch of cumin
Added chipotle only at the end for those who wanted it since kiddo doesn't like spice. 
Threw in a little cheese for fun. 
Browned the burritos in skillet. 

LOVED IT!

I thought the filling was a little soupy and I’d use less broth next time. Great flavors! I made the burritos, then topped with cheese and popped into the oven to melt the cheese. A keeper.

If you, like me, bought your chipotles in adobo as a 7 oz can (mine came from La Costeña) and were wondering if you could just throw the whole thing in, I would say yes! I counted more than 7 peppers as I chopped them, and the spice level was not overpowering--at least to my taste. Great depth of flavor in this recipe!

Very tasty burrito.  I used 5 chipotle peppers and it was a very mild heat.  I cut up the sweet potatoes and microwaved them for a few minutes so they were about half or more cooked.  That took a lot of the stress out of waiting for them to soften in the pan.  I would also urge those who have the time to use dried beans; so much tastier than the canned ones.

I roasted the potatoes instead of simmering them and added cheddar cheese to the burritos. Warmed them in a pan to crisp up the sides and melt the cheese insides before service. Really good!

Delicious as was. I didn’t use sour cream but instead went with queso fresca and avocado. My chipotle peppers may be a bit old so the spice might not have been what it could’ve been but I didn’t add anything. 

The sweet potato definitely took a while to soften so I did as another recommended and kept it cooking for a long time (35 minutes).

Maybe because I'm in the San Francisco Bay Area,  but how about grilling the burritos before serving? Nothing beats that toasty tortilla.

@E. Parker yes! I haven’t made them yet but I’d grill them or bake them a few minutes with some cheese on top of burritos!

This was soooo good! Will be making it again. Great flavor and texture combination. I put in 6 chipotles and will probably do 5 next go around.

@Rebecca C oh! I also made a garlic lime aioli(added lime juice and pressed garlic to dukes mayo) to put on it and I think that really cut through the heat and made it AMAZING !

The taste on these burritos is AMAZING. I wouldn’t change a thing. It hits all the flavor points and I will be making this on repeat. Thank you!

Update…. I added frozen sweet corn and then we froze them. The spice settled down after they were reheated and they were quite tasty!

These turned out great! I made one adjustment just to suit my taste (added 2tsp of cumin four minutes into cooking the garlic). Sweet potatoes were still raw after 15 minutes and took an additional 10 minutes before they were fork tender. I added hot sauce, Mexican rice, a generous squeeze of lime, and sour cream before rolling in warmed tortillas. Will definitely make again.

These are delicious and so hard to mess up. I used  most of a box of Pomi chopped tomatoes, only a cup of homemade chicken stock (I should’ve used a bigger pan!), and delicata squash instead of sweet potato and it still turned out great. Seasoning is perfect, but it needs something more to cut through the heat. I’m adding fresh avocado next time.

Maybe it’s just me but the sweet potatoes took far longer than 10-12 minutes and I cut them into a relatively small dice. 

Otherwise, delicious dinner!

I've probably eaten thousands of tortillas during my life, both here and throughout Mexico and Central America and can't recall ever having one that was not cooked in some way. Usually it is just a brief time on a grill or hot pan but I've done them in the microwave.

This was really tasty! The package of tortillas only had 8. The filling was just enough for the 8 tortillas. Would never have been enough for 10 tortillas. I sautéed about 4 ounces of greens right into the mixture after adding the beans and let them wilt. I heated a sauce pan and drizzled a thin layer of oil then toasted the the burritos a minute or two on each side. We ate 4 and  we are freezing the leftover 4 as per instructions.  Overall quite easy and tasty as written.

I just made these, and while they are amazing as they are, next time I'm making the following changes: 
1. I'm roasting the sweet potatoes in the oven first, and adding them in with the beans. 
2. I'm adding some more complexity to the seasoning, with a pinch of cinnamon, a pinch of ground cloves, a teaspoon of ground cumin, and half a teaspoon of ground coriander. 
3. Contrarily to many commenters, I'm finding the spice level too moderate. Next time, I'm going to get a can of diced tomatoes with green chiles to use instead of the fresh tomatoes, and hope it will complexify the kick!

This is a good jumping off point but needs a lot of help. I used 2 large chipotle peppers and that was plenty spicy. Added half a bunch of cilantro at the end and the juice of a lime. In the burritos I added rice, queso fresco, and avocado.

@danatreat Did you just use chiles or did you use the canned chilies in adobo? Big difference in flavor.

Tasty…, and we like spicy, but these were way too spicy. I would cut the adobo and peppers in half. This also made significantly more that 10 burritos. We added sweet corn and a bit of cheddar to cut the spice. I froze the leftovers.

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Skillet Chicken Tinga Enchiladas

Mexican Sweet Potatoes

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Whole Wheat Spinach Tortillas

Smoky Bean and Sweet Potato Burrito...

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Skillet Chicken Tinga Enchiladas

Mexican Sweet Potatoes

Chili Lime Vinaigrette

Whole Wheat Spinach Tortillas

Smoky Bean and Sweet Potato Burrito...

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