Tuesday, December 1, 2009

Easy Enchiladas ....

...they're almost paleo!

I got this recipe from our friends Lauren & Wes and we have used it a lot. It is delish and as the title suggests easy! The tortillas do not follow the guidelines of the Paleolithic Diet, however you can substitute in corn tortillas which are made of no refined wheat or flour products. There are also people who do not eat beans and some diet followers do not eat cheese. This is the thing I've said before, I do things in moderation and my goal is to put healthy food into my body which it can use for energy. This recipe will do just that!

1 Rotisserie Chicken- meat pulled off in large chunks and chopped
1 can pinto or black beans, drained
2 cups salsa-just dump in almost a jar, leaving a little for topping
2 cups shredded Mexican Cheese-leave a little bit out for topping as well
8- 8 inch tortillas

Preheat oven to 350˚.
Spray a baking pan with nonstick cooking spray

In a bowl combine chicken, meat, beans, salsa, and cheese. (leaving a little salsa and cheese for toppings later).Divide mixture evenly among tortillas.Roll tortillas up and place seam side down in the baking pan. Top with remaining salsa and sprinkle with cheese.
Bake for 15 to 20 minutes or until cheese melts and enchiladas are heated through.

Last time I made this I dumped in a spare can of diced tomatoes to get in some more vegetables. There are lots of options for this dish and it will keep for the week for several meals!

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