Enchilada Casserole (GF ~ DF Option)
YUM! This dish is incredible. It has wiggled its way onto our monthly menu- easily. It’s incredibly versatile.. you can try so many different veggies with it (cauliflower, broccoli, peppers, peas, corn, spinach, etc.) and I love making it when I have fresh or frozen veggies that are on the verge of going bad but are still usable.
When I was a few days postpartum, someone brought me a casserole that had the same idea going here, where it was cut up into little tiny pieces, which is where this idea stemmed from. It was utterly genius because enchiladas are somewhat difficult to make, especially for kiddos, and then throw in now that our family is gluten~free in most areas and dairy ~free as well, and that felt so daunting to even attempt to make taste okay. This casserole makes the GF ~DF piece of this not even noticeable.
Somehow you actually feel good after eating this meal! So many hidden veggies, low carbs, and no gluten and dairy! OMG! I’m not even remotely a dancer, but if I was, I would dance so light on my toes after this meal. Yet somehow it’s so filling? How can it be so? Give it a whirl and find out. Truly an experience that must be had. I would love to hear how you made this, how it turned out and if you made any adjustments!
Ps. You can make this a couple days ahead, or stick in the freezer for a ready made meal for you or your fam! It also reheats really really well, so you can use all week for lunches too! Happy cooking, friends! I hope I’ve tapped some inspiration bone in you with this easy and wonderfully lively and friendly dish.
X Shea
Ingredients
▢ 2 Packages Siete Almond Flour Tortillas (or GF Corn or brown rice) cut into 1 in. squares
▢ 2 Packages 7oz Dairy Free three cheese Mexican blend (brand: Daya)
▢ 1 15 oz Jar Green Enchilada Sauce (Siete Brand)
▢ 1 15 oz Jar Red Enchilada Sauce (Siete Brand)
▢ 1 Red Bell Pepper finely chopped
▢ 1 frozen bag yellow Sweet Corn
▢ 1 Zuchini finely chopped
▢ 1 Head of broccoli
▢ 1 Tablespoon Minced Garlic
▢ 1 Can Black Beans
▢ 1 Cup Finely Chopped Spinach
▢ 1 Rotisserie Chicken pulled and finely chopped
▢ Olive oil
INSTRUCTIONS
Preheat Oven to 400°
Spray two 8x12 Glass Casserole Dishes with a non stick avocado oil spray
Saute the vegetables until golden brown: chopped spinach, zucchini, broccoli, bell pepper and sweet corn. (Feel free to modify here and add or change any veggies! Other options include: peas, cauliflower, green bell pepper, etc.)
Combine in a large bowl the following ingredients: Tortillas, Enchilada Sauce, Black Beans, pulled Chicken, ONE package of the cheese (Save the second for the top of the dish), mix until well combined. Add sauted vegetables and combine well.
Evenly split mixture into the two pans, sprinkle leftover DF cheese on top of each casserole and cover with tin foil
Bake for 20 mins covered. Take off tin foil and bake for 4 more mins at the same temp.
Remove and allow to slightly cool. Serve with fresh cilantro and sour cream and enjoy!
