The idea making enchiladas with a sauce other than a traditional enchilada sauce is something I’ve, shall we say, “dabbled” in just a bit.

I mean let’s be real here. I’m a huge fan of using anything and everythinggggg when it comes to the ol’ enchi…

Mango salsa, barbecue sauce, coconut milk & peanut butter (say whaaaa?), nutmeg & Chobani, you name it I’ve done it 🙂

So when I stumbled across a recipe for cabbage stuffed enchis using a roasted red pepper soup in lieu of the classic enchi sauce, you know what hadddddd to be done!

Here’s my version, which includes creamy refried beans and lean turkey tenderloins. I love the contrast of the textures there. Oh and cheese. Of course cheese. Because what’s an enchi without gooey melty cheesy goodnesss?

My.thoughts.exactly. 😉

You could use leftover roasted chicken. Turkey. Or even black beans if meat isn’t your thing.

I just happened to have a few turkey tenderloins in the freezer that needed using. And the refried beans really stretched how far this meat went! (you know you wanna say it… ok fine I will “twss” yea yea lol).


Poached in boiling water until cooked then shredded and seasoned with salt and pepper. Simple. Easy.

Into the roasted red pepper & tomato soup went some hot sauce…because I mean, do you know me at all?? 😉


Then assembly time. Beans. Turkey. Cheese. Repeat.


Until the enchis are snug as a bug in a rug…. please tell me you remember that one? Just me? Oh, okay. 

Drizzle with the remaining sauce and you’re in enchi baking business!


A quick trip to the oven and a lil’ bit of cheese later…   


Nowwwwww you’re in enchi EATIN’ business!!!

Let’s just say that I was a huge fan of using the sweet roasted red pepper soup with a hint of “zing” from the hot sauce in place of a more traditional sauce.

I really loved the flavor it added and the texture of these enchiladas was just how I like ’em. Doughy pillowy outside with a bit of a crisped up edge surrounding a melty yet texture-filled cheesy inside.

Give this one a try, you’ll love it!

Roasted Red Pepper & Tomato Soup Enchiladas
Makes 5

  • 5 whole wheat tortillas
  • 1/2 lb cooked turkey (or chicken), shredded
  • 1 cup colby jack cheese, shredded + as much as you like for topping
  • 15 oz. can refried beans (I used about 2/3 can)
  • 2.5 cups roasted red pepper & tomato soup
  • 2 tblsp hot sauce
  • 1 tblsp olive oil

1. Mix together soup and hot sauce. Add olive oil to bottom of large baking dish, spread evenly. Top with about a half cup of the sauce, spreading evenly to coat.

2. Assemble enchiladas by spreading about 1/3 cup refried beans onto each tortilla followed by about the same amount of chicken and a sprinkling of cheese. This doesn’t have to be exact, just use how much of each you like so that the tortilla is filled but not stuffed. Roll the filled tortillas and place into baking dish, seam side down.

3. Once baking dish is full, pour the remaining soup mixture on top and cover with foil. Bake at 350 F for 30 minutes. Remove foil, sprinkle on as much additional cheese as you like and bake another 10 minutes.

Allow to cool for a few minutes then serve with whatever toppings you enjoy!

Well y’all. I made it back into the kitchen fiiiiiiiinally…

However. This is not a CookinFanatic recipe.

But instead. A recipe from one of my all time favorite bloggers. And friends. And recipe creators Like ever. She is a culinary genius. But really.

Jess @ HowSweetEats.

Her recipes, which trust me, I’ve tried plenty 😉 are seriously just

Her blog. Hysterical. Most of the time (all of the time?) I just feel like

So about that visit to RVA missy….? 😛

Such as the case of the BBQ Chicken Enchiladas.

You’d think I’d seen it all when it comes to enchiladas.

Like these Butternut Squash & Chorizo Enchis that I fell in love with last year.


And these Thai Chicken Enchiladas that had me at hello (another Jess recipe!)


But now. Now we’ve got bbq sauce in the mix. And you KNOW I’m a southern girl at heart 😛

So yea. I pretty much love this spin on the classic!

And I guarantee that if you try it. You will too.

Plus it’s not too difficult to prepare. And who can argue with easy n’ delicious?! AmIRight 😛

Caramalized Onions.


Enchilada Sauce. AND. Barbeque Sauce

Plus some unseen hot sauce too 😉

Cooked & shredded chicken breasts. Sauce.

Shredded sharp cheddar and colby jack cheese.


More sauce.


More cheese.


Then into the oven they go.

20 minutes later….

You have some seriously awesome enchiladas on your hands! (plate?)

I followed Jess’s recipe for the most part with just a few exceptions based on what I had & what my tastebuds were feelin’:

  • lil’ extra bbq sauce & didn’t use all the sauce that was mixed up (about 3/4 of it was used)
  • added hot sauce in lieu of cayanne pepper
  • used a whole onion sauted in olive oil
  • grated half a block of each of the cheeses – guess that was close to a cup

Other than that. This recipe was just golden!!!!!!!!

So moral of the story?

Make these! They will be a super fun twist on the classic enchi. The perfect amount of spice laced in with the sweet 🙂

You.Will.Love. !!

P.S. If you’re in the Richmond area and lookin’ for something to do Saturday afternoon and have a thing for fashion, head down to Can Can to see Heidi Story’s latest fall collection!! Yours truly will be walkin (on the bar) the runway modeling the trends around 2:30, should be a good time. I mean who doesn’t love cute clothes and afternoon vino, right? 😉


Flavor fusion. That’s what I call this dish.

Foodie genius. That’s what I call this lady.

Thai Chicken Enchiladas.


I followed most of the basics behind Jess’s original recipe with the exception of the sauce and a swap out of chicken thighs for chicken breasts.

Just my personal pref, I’m a chicken thigh kinda gal…

And since I didn’t have the recommended sweet chili sauce on hand for the sauce, I combined creamy peanut butter & spicy sambal oelek with the sweet coconut milk instead.

Always improvising! 😛

P.S. Pretty sure I’d slather this mixture on just about anything now that I’ve discovered it… (consider this your warning?)

Sautéed up the napa cabbage, carrot, onion and garlic.

Added some fresh cilantro and cooked, shredded chicken thighs.

Then some peanuts for a bit of crunch.

And got to tortilla stuffin’.

Gave the sauce a shake.

And into the pan everyone went.


A lil’ more love.

Plus a bit of added peanut crunch to top.

And before I knew it, these were on the table and ready to devour after just a short stay in the oven!

Y’all. All I’m going to say is go make this. Go make it now.

My version. Jess’s version. Doesn’t matter. This dish was!!!!

The flavors were great, the texture was great, I adored everything about it 😀

This lady is seriously such an inspiration in the kitchen for me. Her recipe ideas are outta control crazy good! Trust me – I’ve made quiteeeee a few 😉

So yea. Thanks Jess! You pretty much rock. That is all.

Enjoy 🙂