If you like the flavor of enchiladas, but are not huge on Paleo make your own tortillas to go with them, here is the recipe for you: a casserole that combines classic chili-tomato sauce, pieces of meat and onion pepper mixed vegetables, without bothering to do any additional delivery vehicle for good things. And do not be fooled by the “pot” in the title: the typical casserole could be 50%, 30% noodles canned cream of broccoli, and 20% whiz cheese, but it is fresh tasting and delicious!
This is a great recipe to make in bulk and save for later – either for lunch tomorrow or frozen in single serving containers to make “freezing meals” Emergency for those days when you can not cope in the kitchen (we’ve all been there).
If you want something a little sweet and starchy foods to complement the classical flavor, plantains would be a great choice, perhaps in the form of some crunchy tostones. Or try a quick batch of cauliflower rice as the base of your plate to absorb all that delicious sauce!
Chicken Enchilada Casserole Recipe
PREP: 20 min.
COOK: 30 min.
- 4 cups pre-cooked chicken, shredded;
- 6 green onions, thinly sliced;
- 1 avocado, diced;
- 1 tomato, diced;
- 1 red onion, diced;
- 2 bell peppers, diced;
- 4 cups mixed greens, chopped;
Ingredients for the enchilada sauce
- 1 cup water;
- 8 oz. tomato sauce;
- ¼ tsp. garlic powder;
- ¼ tsp. onion powder;
- ¼ cup. chili powder;
- ¼ tsp. ground cumin;
- Sea salt and freshly ground black pepper;
- Preheat oven to 375 F.
- In a saucepan placed over medium heat, combine the tomato sauce, water, cumin, garlic powder, onion powder, and season with salt and pepper to taste.
- Cook, stirring occasionally, for about 10 minutes.
- Toss chicken, bell pepper, red onion, and half the green onions in a baking dish.
- Pour enchilada sauce over top and mix well.
- Bake in preheated oven for 20 minutes.
- Remove from oven and sprinkle baking dish mesclun, tomato, avocado, and the remaining green onions on top of the chicken mixture.
- Serve with salsa.