Snow & Enchiladas
Y'all! It snowed here in Charlotte. Snow will shut down this city. I've also worked every snow day the past 5 years, so I was a little lost on what to do today!! I am okay with a little R & R. Chris and I don't get too much time together during the week and we have really enjoyed today.
I cooked all our meals today so we didn't have to leave the house. We had Hot and Sour soup for lunch! (Also, we got all new bed linen and a new mattress topper so I cleaned the linen cabinet).
Our dinner was D-E-L-I-C-O-U-S! Was it healthy? Prrrrooobbbballllyy not! However, who cares! Nah, I am doing the Whole 30, this is not whole 30 approved, but I'll give you substitutions for whole 30. It was gluten free....so there is a win?! Ha!
Ingredients:
1. 3 skin on bone in chicken breast
2. 1 medium size avocados
3. 1 can of seasoned black beans (leave out beans for whole 30)
4. 2 cups of cooked white rice (Sub Cauliflower rice)
5. 1 medium yellow onion
6. 1 small container baby bella mushrooms
7. 3 TBL Taco Seasoning
8. 1 TBL coconut oil
9. 1 bag of nacho flavored cheese (No cheese for whole 30)
10. 1.5 cans of Enchilada Sauce
11. 0.5 cup of Sour Cream (sub coconut cream or milk) 12. 8 Corn Tortillas (Sub sliced zucchini)
13. 1/4c of hot salsa
Misc Info:
* I cooked the chicken breast overnight in the crock pot. (1 head of elephant garlic, ginger and 1 container of chicken stock, S &P). I let it sit overnight in the fridge. I also peeled off the skin and pulled the meat off the bone.
* You can cook the chicken however you please. If you choose not to cook in the crock pot, these are some ways:
a. bake chicken at 400 degrees for 1 hour with salt and pepper.
b. boil chicken with salt and pepper in a container with chicken stock.
*I precooked my rice earlier in the day but I would cook rice while you are prepping your ingredients.
*I used a large cast iron skillet. You can use any oven safe skillet or casserole dish.
Directions: 1. Chop onions and mushrooms and sauté in a pan
with 1 tablespoon of taco seasoning and coconut oil.
2. Chop chicken and saute in pan with coconut oil, 1/2 can of Enchilada sauce and 1 tablespoon of taco seasoning.
3. Combine onions, mushrooms, black beans and chicken into one pan. Add in remainder of enchilada sauce, taco seasoning and stir well.
4. Place chicken and veggie combo in a bowl and set aside.
5. Warm all corn tortillas in the pan and set aside on a plate.
6. Mix 1 can of enchilada sauce with sour cream and set aside.
7. Place 4 corn tortillas in the bottom of the skillet, place chicken and veggie mixture on top of tortillas in sauce pan.
8. Layer rice on top of chicken then pour half the enchilada sour cream mixture over rice and chicken.
9. Empty 3/4 bag of cheese over mixture.
10. Layer the remainder 4 tortillas over rice.
11. Empty the remainder of the cheese on the top layer, enchilada sauce & sour cream with salsa.
12. Bake at 400 degrees uncovered for 25 minutes.
13. Serve while hot and slice avocado and place on top
*we ate melted queso on ours :)*
