Enchiladas were mentioned in Mexico's first cookbook in 1831, but the dish's Mayan history dates back at least 4,000 years. In Aztec times, it was common to roll tortillas, then called tlaxcalli, around beans, squash, eggs, fish, and game. In our recipe, two organic, gluten-free corn tortillas are filled with peppery free-range chicken, potassium-rich delicata squash, flavonoid-high black beans, and blend of cheddar and pepper Jack cheeses. The tortillas are then smothered in a traditional tomato sauce spiced with adobo-marinated chipotles, coriander, and cumin (Laroot’s go-to immunity booster).