I make enchiladas probably twice a year and each time I forget how good they are. I’m a little bit of a… practical… cook let’s say. I won’t say lazy. But efficient? I don’t want to roll a bunch of enchiladas because a. time and b. I can’t fit a lot of veggies inside. So I layer it instead like a casserole. Same taste, but faster.
I find Enchiladas so filling when they’re filled with veggies and have some beans for fiber. Also when you layer instead of roll, you need less tortillas which is nice!
Balanced Enchiladas | gluten free, high protein, veggie filled
4
servings30
minutes25
minutesIngredients
1.5-2 lbs chicken breast
Salt and pepper to taste
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 large white onion, chopped
2 tbsp olive oil
4 cloves garlic, minced
4-6oz mushrooms, chopped
1 can black beans, drained and rinsed
6-8oz salsa verde
15oz enchilada sauce
6 tortillas, I used almond flour tortillas
1 cup Monterey Jack cheese, shredded
@goodfoods chunky guacamole
Directions
- In a large pan, cook chicken with olive oil, salt, pepper, cumin, onion and garlic powder. Cook for ~5-7 minutes on each side or until your chicken breast is completely cooked through (depends on the size of your chicken)
- When the chicken is done, transfer it from the pan to a large plate or cutting board and using two forks, shred the chicken. Set aside
- To the same pan add another tablespoon of olive oil chopped onions, garlic, and mushrooms. Sauté until cooked through. Add black beans, salsa verde, and cooked chicken. Cook for an additional 2-3 minutes or so. Set aside.
- To a large 9×13 pan pour 1/4 cup enchilada sauce. Layer 2-3 tortillas to cover the bottom of the pan. Top with chicken & bean mixture. Top that mixture with more tortillas to cover the top. Make your layers as thick or thin as you want to! I like mine thick with more chicken and beans and less tortillas. Top the final layer of tortillas with the remainder of the enchilada sauce. Top with shredded cheese.
- Bake at 375 for 10-15 minutes or until the cheese is melted and bubbly.
- Serve and top with @goodfoods chunky guacamole and greek yogurt. Enjoy!
