Ever since I was a little niña, the aroma of Abuela’s enchiladas simmering in the kitchen filled our home with warmth and love.
Now, as a health coach and doula (birth coach!), I’m excited to share a pregnancy-approved version of this classic Mexican dish
that’s both delicioso (delicious) and good for you and your growing baby!
Why Enchiladas for Mamas-to-Be?
Enchiladas are perfect for pregnancy because you can pack them with wholesome ingredients
that nourish both you and your little one.
Plus, they’re super easy to customize based on your cravings and what’s in season.
Our Superfood Swap:
Traditionally, enchiladas can be a bit heavy.
But not this version! We’re ditching the deep-fried tortillas and opting for healthier whole-wheat ones.
They’re still soft and flavorful, but packed with fiber, which is great for digestion during pregnancy.
Here’s the Deets (Details) on our Healthy Enchiladas:
Ingredients:
- 6 whole-wheat tortillas
- 2 large chicken breasts, cooked and shredded (or substitute with lentils for a vegetarian option)
- 1 can (15 oz) low-sodium black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 red bell pepper, chopped
- 1 cup shredded low-fat cheese (Monterrey Jack or your favorite)
- 1 cup salsa verde (green salsa)
- 1 avocado, sliced (optional)
- Cilantro, chopped (optional)
The Easy Peasy Steps:
- Preheat your oven to 375°F (190°C). Lightly spray a baking dish with cooking spray.
- In a large bowl, combine the chicken (or lentils), black beans, corn, and bell pepper. Season with salt, pepper, and a sprinkle of your favorite fajita seasoning (optional).
- Spread a thin layer of salsa verde on the bottom of your baking dish.
- Warm your tortillas according to package instructions (usually 30 seconds in the microwave or a few seconds on a hot stovetop).
- Now comes the fun part – filling! Place a generous scoop of the chicken/bean mixture in the center of each tortilla. Roll them up tightly.
- Place the filled tortillas seam-side down in your baking dish.
- Top with remaining salsa verde and sprinkle with cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving. Top with a dollop of plain Greek yogurt (for extra protein!) and a sprinkle of fresh cilantro and avocado slices (if using).
¡Buen Provecho! (Enjoy your meal!)
This recipe is just a starting point, mi amiga (my friend)!
Feel free to experiment with different fillings. Some ideas include:
- Roasted vegetables (zucchini, squash, onions)
- Shredded turkey or fish
- Black bean and sweet potato combo
The key is to choose fillings that are packed with protein, fiber, healthy fats
and vitamins – all essential for a healthy pregnancy.
Bonus Tip:
Leftovers are perfect for a quick and healthy lunch or dinner the next day.
Plus, you can easily double this recipe and freeze half for later!
So, mamas-to-be, grab your apron, bust out your Abuela’s spirit, and whip up these delicious and healthy enchiladas.
Nourish your body, embrace the joy of cooking, and celebrate the miracle of life growing inside you!
Much Love from Ivette Navarro at Earthyvette Women’s Health and Wellness
Comment belo what’s your favorite recipe from grandma dearest!