a simple real food recipe :: enchiladas
 
 
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Ingredients
  • 1 small onion, chopped
  • 1 zucchini, chopped
  • 1 – 15oz can organic corn, drained (I get mine cheapest sometimes at Costco and sometimes at the local grocer)
  • 2 cups shredded cooked chicken from your weekly chicken making
  • 1 recipe of my enchilada sauce (a little over 2 cups)
  • 1 ½ cups organic cheese, shredded
  • Sea salt/pepper to taste
  • Gluten free tortillas (I like the Sami’s Bakery “Lavish”. Sprouted rice or corn tortillas work fine too. If you can handle the gluten go for a sprouted wheat tortilla. You can find these in the freezer section of most health food stores)
Instructions
  1. Saute the onion with a pinch of salt in a couple TB of friendly fat (butter, coconut oil, lard) for about 5 minutes.
  2. Add the zucchini and corn and cook until tender about 7 or so minutes.
  3. Put the veggie mixture in a medium mixing bowl along with the shredded chicken, ½ cup of the enchilada sauce, and 1 cup of the cheese and combine.
  4. Put about ½ cup of the enchilada sauce in a 9x13 baking dish to cover the bottom.
  5. Scoop the chicken/veggie mixture onto warmed tortillas and roll. Place them seam side down into the baking dish.
  6. Pour the rest of the enchilada sauce over the rolled up tortillas and sprinkle with about ½ cup cheese.
  7. Cover the baking dish with foil and bake in a 400 degree oven for 20 minutes.
  8. Uncover and bake another 5ish minutes.
Recipe by the SIMPLE moms at https://www.thesimplemoms.com/a-simple-real-food-recipe-enchiladas/