Friday, December 6, 2013

Paleo Enchilada Bake

When I was a kid I always ordered enchiladas when we had Mexican food. On a few occasions I've made a version for my own family with sprouted corn tortillas, but I always wind up feeling sick after indulging.

I found this recipe from Swiss Paleo on Pinterest, and knew I had to give it a stab. I made the dish with my own enchilada sauce recipe, only because it was a little quicker to throw together. I will definitely try out Swiss Paleo's version the next time I make this dish.

The kids really liked this, and I'd definitely make it again. I did top it with a little Daiya dairy-free shredded cheddar, but I know this would taste equally delicious if made 100% paleo without the topping.

Paleo Enchilada Bake
adapted from Swiss Paleo

1 tsp. olive oil
1/2 red onion, diced
2 tsp. minced garlic
1/2 cup organic chicken broth
1 tbs. chili powder
1 tbs. raw honey
1 tsp. cumin
1/2 tsp. salt
2 14.5 oz cans Muir Glen fire-roasted crushed or diced tomatoes

1 lb. cooked & shredded chicken (I poached mine)
1 tsp. olive oil
1 chopped red bell pepper
1 sliced onion
shredded dairy-free or raw cheddar cheese (optional)
garnishes: minced cilantro, chopped green onions, avocado

To make sauce: 
Heat oil in a large saucepan. Add garlic and onion, cooking until onion softens (stir frequently to keep garlic from burning). Add remaining ingredients, reduce heat and simmer for 30 minutes.

For enchilada bake: 
Preheat oven to 375.

Heat olive oil in a large skillet; add red pepper and onion, cooking until tender.

Add chicken and stir to combine and heat. Spoon 1/3 of enchilada sauce over the bottom of a casserole dish. Top with a layer of chicken mixture. Repeat layers 2 more times. Sprinkle with cheese, if using.

Bake for 20-30 minutes. Garnish with minced cilantro and green onions, if desired. I also served mine with some avocado for topping.

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