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Chicken Enchilada Casserole (GF)


Who doesn't love a good enchilada? The problem is, they're so tedious to make because it takes so long to roll. Not to mention, if you're gluten-free, forget it! Corn tortillas are nearly impossible to roll. So, that got me thinking. We've made pasta into lasagna and it's amazing. Why not do the same thing with enchiladas? Well, let me tell you, the results are amazing. I was worried the layered tortillas would get soggy but somehow they become the perfect dense but soft texture. The layers of cheese, meat, and beans meld together with homemade enchilada sauce (Gimme Some Ovens recipe) to make something truly special.

Let's talk about cheese for a sec. For me, a little dairy doesn't bother me, so eating a square of cheesy enchilada goodness isn't going to be an issue. If you have an issue with dairy just go ahead and skip this recipe or use dairy free cheese. What I want to talk about is being scared to eat a little cheese because you think it's going to make you fat. If you think this way I beg you to adjust your thinking. We have gotten so scared of food in our society! I've got news for you people...The thing that's going to make you fat and unhealthy is the overly processed crap humans have started putting in their bodies every day. The fast food, the frozen dinners, the bags of chips for lunch...That's not REAL food! Unless it causes you physical discomfort because you have an intolerance eating some good quality cheese every once in a while isn't going to hurt you. In my case, I've paid attention to how my body reacts so I know how much I can handle. It takes time and trial and error to learn your body but it's so important.

So, what is real food? This should be an easy question to answer but these days it's very hard to tell. Ask yourself, could I go out into nature and hunt/gather this food, take it into my home and prepare it myself. If the answer is yes, you're probably holding real food. For example, most of us will never do this, but you can make your own cheese. If you're holding something that has to go through a factory and/or has ingredients that you know don't come from nature, you're holding a food like product. Again, using cheese as an example...That slice of American cheese that's only 50% cheese and 50% God only knows, it's not real food.

Our bodies need food. Real food. Americans, in particular, are some of the most "health" obsessed people on the planet yet we are the most unhealthy. French people aren't afraid of a little cheese and I promise if you go to Paris you'll have a hard time finding a fat Parisian. Living a healthy lifestyle is a balancing act. I know that's such an overused term now..."balance" ...but it really is important. If you make food the enemy or associate it with guilt you're robbing your body of its lifeblood and your mind of one of the purest forms of pleasure. Enjoying a meal is therapy for the mind, body, and soul. Again, let's make something clear, when I say a meal I'm not talking about a big mac and fries because that isn't food. I'm talking about a meal prepared with love and beautiful fresh ingredients that brings joy and nutrients to your life! That's the power of real food. This is not to say you have to avoid fake food 100% of the time. That's unrealistic. But, day to day, on a regular basis, are you giving your body real nourishing food or forcing it to live on empty food like substances?

I got on a tangent there because I feel so frustrated that people are depriving themselves of so much good in the name of health and it's killing us and making us the most unhealthy versions of ourselves. Here's what I mean by balance. First of all, the night I ate this I had a huge salad for lunch with goat cheese, and nuts for healthy fat and protien plus tons of raw vegetables. Now, notice in these photos that I have a relatively small portion of the enchilada with a big side of bright fresh veggies. This works to keep my full because while the enchilada portion might be small, it's packed with good filling fats and protein plus the simple salad gives my body a boost of fresh veggies. And, guess what?! I had a bowl of Jennie's dairy free chocolate ice cream for dessert. This mix of healthing, filling nutrient dense ingredients, mixed with a some satisfying cheese and a little sweetness to end my meal kept me full and happy until breakfast the next day with no urge to snack in between. That satisfaction doesn't come from overfilling my stomach. It comes from filling it with food that gives my body what it needs as well as giving those pleasure sensors in my brain a little love too.

Ingredients

(Makes 1 9x9 pan- about 9 square servings)

1 Lb diced chicken tenders

1 can green chilis

1 large shaved carrot

1/2 diced white onion (or one small)

1 minced garlic clove

1 diced/seeded jalapeno (optional)

Sea salt

Garlic powder

Corn tortillas

Enchilada sauce (I strongly suggest making this easy recipe from scratch)

Best quality Mexican cheese blend you can find

1 can black beans (I use canned Cuban style beans from Trader Joes)

Cilantro

Lime

Directions

  1. Make enchilada sauce ( you can make it 1-3 days ahead of time if needed)

  2. Preheat oven to 350F

  3. Heat a large pan over medium-high heat and saute onion in a splash of olive or avocado oil for about 4 minutes stirring occasionaly. Add in garlic, can of green chilis, carrot, jalapenos (if using), and stir to combine.

  4. Add in diced chicken and season with some sea salt and garlic powder. Remember you can taste and add more when it's cooked so don't over salt.

  5. When chicken is cook through (about 5-7 minutes should do it) taste and season more as needed (the enchilada sauce adds a lot of flavor so keep that in mind when seasoning). I like to break up the chicken into smaller pieces but you can leave it in big chunks if you want to.

  6. In a 9x9 pan add a thin layer of sauce to the bottom of the pan followed by corn tortillas, chicken mixture, beans, more sauce, cheese, and repeat for one more layer ending with cheese on top. (I added some sauce to the second layer of tortillas- see slideshow above)

  7. Bake for 20 mins at 350.

  8. Let cool for about 5 minutes and serve topped with your favorite Mexican toppings. I like a little orgainc sour cream, avocado, cilantro, and a squeeze of lime!

The pictured simple salad is sliced cucumbers and tomatoes with cilatro, a little sea salt, and lime juice!

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