A couple of months ago, we invited Rachel and her family over for dinner. We've had them over for dinner again since that time, but it was a couple months ago that I made this:
Chicken Enchilada Bake
She's asked me to post the recipe here, especially since this requires no tortillas. Because who wants to make tortillas in this heat?
Since it doesn't have any tortillas, it is gluten free, Trim Healthy Mama (THM) and (I think - right, Andrea?) GAPS friendly.
Gather your ingredients:
Salt, tomato puree, cumin, green peppers, onions, garlic, chicken, and cheese.
Layer the chicken, enchilada sauce, and onions and peppers.
Sprinkle with cheese and bake at 200 C for 30 minutes.
Chicken Enchilada Bake
For Enchilada Sauce:
4 small boxes tomato puree
2 tsp cumin
2 tsp salt
6 small cloves of garlic, minced
1/4 cup onion, finely chopped (optional)
Combine in a sauce pan. Bring to a boil. Reduce heat and simmer on medium heat for 10 minutes.
Other Ingredients:
3 medium onions, chopped
3 green peppers, chopped
butter
2 kg chicken, cooked and chopped/shredded
2-3 cups shredded cheese (mozzarella or cheddar work well)
Directions:
Saute onions and peppers in a small amount of butter (approximately 1 tsp). Place a layer of chicken on the bottom of a 9x13 inch pan/casserole dish. Next, pour the enchilada sauce over the chicken. Then, evenly layer the onions and peppers. Finally, sprinkle the cheese on top. Bake at 200 C for 30 minutes. Serve with Spanish (brown) rice, salsa, plain yogurt, avocado, black olives, or any other yummy Mexican food toppings.
Note:
If you don't have an oven, just heat the enchilada sauce longer until it is thicker, and sprinkle with cheese while the chicken is still hot to melt it. To make this easier, I cook my chicken with the ingredients for the enchilada sauce together in my crockpot on high for about 5 hours, then finish up with the onions and peppers, sprinkle with cheese and bake.
