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Roasted Grape Tomato Enchilada Sauce (Served in Chicken/Veggie Enchiladas)

I've used store bought canned enchilada sauce, I've used fancy expensive enchilada sauce, I've made enchilada sauce using tomato sauce... but no more! This roasted grape tomato enchilada sauce has so so much flavor. It was the best part of the enchilada (and trust me I'm a cheese girl)! Pair it with our Skillet Mexican Street Corn Cauliflower Rice for a complete meal!

This recipe could not get easier either. Simply toss all of the ingredients on a roasting pan, pop it in the oven and blend! No chopping or fancy ingredients necessary.

Just the classics- grape tomatoes, jalapeño, onion and garlic.

As for the enchiladas themselves, you can make them however you want. Keep them simple with just chicken or leave the chicken out for a veggie version. Personally I like a little of both. I always pack a few healthy veggies in. Not only does it add fiber to the dish but it nearly doubles the filling, giving you some fat enchiladas- my favorite!

Top the enchiladas with a dollop of plain greek yogurt or sour cream, a squeeze of lime and a sprinkle of cilantro. DELICIOUS! Pair these chicken and veggie enchiladas with one of our favorite Healthy Mexican Side Dishes- Skillet Mexican Street Corn Cauliflower Rice.

Roasted Grape Tomato Enchilada Sauce (Served in Chicken/Veggie Enchiladas)

8-12 small or 4-6 large Enchiladas | Cook time: 40 minutes

Notes: this is by far the most flavorful enchilada sauce I’ve ever had. I think the best part is there’s no annoying chopping, you just toss it on the roasting pan and then in the blender!


Enchilada Sauce:

  • 4 cups grape tomatoes

  • 1 jalapeño, slice in half

  • 1/2 an onion (60g), cut into large chunks

  • 2 cloves garlic, peeled and kept whole

  • Salt and Pepper

  • Nonstick Olive Oil Spray

  • 1 tsp chili powder

  • 1/2 tbsp cumin

  • 1/8 tsp chipotle pepper flakes (more for spicier- can sub crushed red pepper flakes or cayenne)

  • 2-4 tbsp water


  • 8-12 small or 4-6 large white corn or flour tortillas

  • 9-12 oz or 2 cups precooked shredded chicken (12-16 oz raw chicken)

  • 1 small zucchini, diced (~200g)

  • 1/2 bell pepper, diced (~100g)

  • 4 cups spinach, chopped

  • 4 oz 2% Colby jack cheese

  • For topping: lime, cilantro, plain yogurt, avocado


  1. Preheat the oven to 375F and spray a sheet pan with nonstick olive oil spray. Arrange tomatoes, jalapeño, onion and garlic cloves on the sheet pan.

  2. Spray with nonstick olive oil spray and season generously with salt and pepper. Bake for about 15-20 minutes, shaking the pan halfway to move things around. After 20 minutes everything should start to brown and some of the tomatoes should start to burst.

  3. Remove from oven and scrape everything into a blender. Use the water to deglaze any excess juices or flavors from the bottom of the sheet pan. Add the chili powder, cumin and chipotle pepper to the blender. Blend until smooth and set aside.

  4. Spray a sauté pan with nonstick olive oil spray and sauté zucchini and bell pepper. Once they start to soften (2-3 minutes) add in the chicken and spinach. Toss until the spinach is wilted. Remove the pan from the heat.

  5. Fold in 1/2 the enchilada sauce and 1/2 of the cheese.

  6. Spray a casserole dish with nonstick olive oil spray and spread a very small amount of enchilada sauce around the bottom (just a tbsp or two). Fill each tortilla with the chicken and veggie filling and place seam side down in the casserole dish. For small tortillas you can do two tortillas by four or six tortillas. For large tortillas you will arrange 4-6 tortillas across.

  7. Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheese.

  8. Bake at 375F for 15 minutes covered with tin foil. Remove the foil and bake an additional 5 or so minutes or until cheese is nice and melted.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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Nutrition Facts
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