Escondido, CA
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On the Menu

Paleo Enchilada Bake

 

 

High protein, low carb diets are all the rage. I try to make meals that everyone can try. Who knows? You might like the low carb version more! I love Mexican food but I find sometimes that the grease and tortillas do not make my stomach happy. Here is a way to enjoy those delicious flavors without the guilt!

Oh, by the way, a few weeks ago I had Pasta Fagioli as my On The Menu but did not include the most important ingredient . . . pasta! You can use anything from tube noodles to broken pieces of vermicelli pasta in that soup mixture. Thank you, David for asking if it was a new version of the soup and if I meant to leave out that main ingredient. You always keep me on my toes “Clarence.”

Preheat oven

 

 

to 350 degrees Serves 4

3 chicken breasts boiled until cooked
with garlic powder, salt, pepper ( then shred )
1 cup of cilantro chopped
2 bell peppers diced
3 cups of cauliflower chopped finely
1 cup chicken broth
1 28 oz can of enchilada sauce
1 can diced tomatoes
1 onion diced
1 Tbl cumin
1 Tbl chili powder
3 cups shredded cheddar cheese
Salt/pepper to taste

Spray a 9×14 baking dish with non-stick cooking spray. Place the chopped cauliflower on the bottom of the baking dish, then the chopped bell peppers. Combine the remainder of the ingredients together in a bowl reserving 1 cup of the shredded cheddar. Place ingredients on top of the cauliflower and bell pepper mixture then a layer of the remainder of the cheese. Bake covered with tin foil for 30 minutes. Uncover and bake for another ten minutes. Let sit for ten minutes and enjoy!!


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