Eggplant Chicken Enchiladas

By Dr. Cindy Tanzar

If you’re hesitant about this recipe just because it features eggplant in the title, I encourage you to read on! Adapted from ketosummit.com, this dish beautifully showcases thinly sliced eggplant, which lends a subtle flavor while absorbing all the delicious spices and tastes we love in our favorite Mexican dishes. Just remember, slicing the eggplant thin enough is key—this way, it’s easy to bend and roll. Not only is this dish a feast for the eyes, but it’s also packed with flavor. And if you’re short on time, there’s an alternate method for a hearty skillet dish that you can whip up in no time!

Why You’ll Love This Recipe

This Eggplant Chicken Enchiladas recipe brings numerous benefits to your meal table! Firstly, it’s a fantastic way to sneak in some veggies without compromising on taste. The eggplant becomes tender and soaks up all the rich, savory flavors, making this dish both indulgent and nutritious. Additionally, it is versatile; whether you’re in the mood for rolled enchiladas or a quick skillet option, this recipe has you covered. Plus, it’s a great way to impress family and friends with a vibrant dish that looks as good as it tastes. Who knew healthy eating could be so flavorful?

Recipe Breakdown

Servings: 4

Ingredients:

• 1 lb. organic chicken breasts, diced small*
• 1 medium eggplant
• 1 cup canned coconut cream (not milk)
• ½ onion, diced
• ½ bell pepper, diced (any color)
• 3 cloves of garlic, minced
• ½ can of tomato sauce
• ¼ cup virgin coconut or avocado oil
• 1 tsp. cumin powder
• 1 tsp. chili powder
• 1 tsp. dried oregano
• Pink Himalayan salt & black pepper, to taste
• Crushed red pepper flakes, optional

Directions:

1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, use a mandolin or a sharp knife to slice the eggplant into long, thin strips.

2. Prepare the Sauce:
In a small bowl, combine the coconut cream and tomato sauce, mixing well. Set this sauce aside as it will enhance the flavor of your enchiladas.

3. Cook the Chicken and Vegetables:
In a skillet, add the oil over medium heat. Sauté the diced chicken, onions, and bell peppers for approximately 10 minutes, or until the chicken is cooked through and the vegetables are soft. In the last two minutes of cooking, add the minced garlic, cumin, chili powder, oregano, and crushed red pepper flakes (if using). Season everything generously with pink Himalayan salt and black pepper.

4. Combine with Sauce:
Pour half of the prepared tomato cream mixture into the skillet with the chicken and vegetables, mixing thoroughly to combine all the flavors.

5. Assemble the Enchiladas:
Take a spoonful of the chicken mixture and place it on a slice of eggplant, then roll it up tightly. Repeat this step for the remaining slices.

6. Bake:
Place the rolled enchiladas on a parchment-lined or greased foil-lined baking sheet. Bake in the oven for about 30 minutes. Meanwhile, heat the remaining half of the tomato cream mixture to serve alongside.

Another Option

If you’re pressed for time, there’s a simpler preparation method you can try. Simply cut the eggplant into ½ inch cubes (you may need to use a bit more oil since eggplant absorbs a lot of it). Then, sauté the chicken, onions, peppers, and garlic together in a skillet until the chicken is fully cooked and vegetables are tender. Add the spices in the last two minutes, followed by the tomato cream mixture. Mix everything well and serve in a bowl for a quick and satisfying meal.

Feel free to substitute the chicken with a pound of grass-fed ground beef or add jalapeños and other peppers for an extra kick!

This Eggplant Chicken Enchiladas recipe is sure to become a favorite in your meal rotation. It’s not just delicious; it’s also a creative way to enjoy vegetables while keeping the flavors you love at the forefront. Give it a try, and enjoy the incredible taste and beautiful presentation it brings to your table!