Guest Post by Katie Bramlett
I like to call this my abridged version of traditional chicken enchiladas. It’s layered like lasagna but has the flavors of the classic Mexican dish. It takes much less time to prepare and is even better than the original, in my opinion. It’s sure to be a crowd pleaser!
Quick tip: Cook the chicken ahead of time or feel free to use another protein that may be leftover from another meal.
Prep Time: 15 minutes | Cook Time: 20-25 minutes | Serves: 2-4
Organic coconut oil spray
12 – 6” organic GMO-free corn tortillas
2 cans gluten-free red enchilada sauce
1 pound organic chicken breast, cooked and shredded
½ organic onion, diced
3 cups organic Mexican blend cheese, shredded
1 can organic black beans, rinsed and drained
3 organic roma tomatoes, diced
Optional for serving: Guacamole, sour cream, salsa, cilantro, etc.
1.) Preheat the oven to 350°F. Lightly grease an 8×8” baking dish with coconut oil spray and place 4-6 tortillas in the bottom of the dish. They may have to be cut so they fit in the bottom.
2.) Pour about ½ cup of enchilada sauce over the top of the tortillas and spread out evenly. Top with ½ of the chicken, black beans, tomato, onion and ⅓ of the cheese. Repeat one more time.
3.) Complete the casserole with a final layer of tortillas, 1 cup of enchilada sauce and remaining cheese. Bake for 30-40 minutes, until the cheese is bubbling. Serve immediately with any desired toppings.
Feel great and remember to enjoy your health!