Oil Of Joy: Chicken Enchilada Casserole ~ E Can easily be dairy free!

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Thursday, September 10, 2015

Chicken Enchilada Casserole ~ E Can easily be dairy free!


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Oh ladies, this is so yummy! In my house we L~O~V~E Mexican food, we could eat it pretty much every day! Tacos, taco salads, burritos, fajitas, guacamole etc etc etc.....it's just all so lovely and delicious!

A while back I ran across this recipe for an Enchilada Casserole, it was TOTALLY off plan, but looked so amazing, I decided it needed to be THMified!

Personally, I am not a huge fan of canned enchilada sauce, so although this is an extra step, in my opinion it's totally worth it. I have an OLD La Leche League cookbook that I found this recipe in years ago, I have adapted it to fit within both our allergy needs and THM.

Enchilada Sauce
Ingredients:
1 Tablespoon oil of choice (olive, coconut, you can omit if you'd like)
2 Tablespoons chili powder
2 Tablespoons sprouted brown rice flour (you can use regular and still be on plan here)
2 Cups water
1 teaspoon vinegar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt

Combine all ingredients in a saucepan, whisking to make a smooth sauce, and bring to a boil, turn down and simmer for 5 minutes stirring frequently with a whisk.

Chicken Enchilada Casserole
Serves 8
Ingredients:
2 cups uncooked sprouted brown rice (you can use regular brown rice)
4 cups water
salt to taste

2 cooked chicken breasts
1/2 a small onion diced into medium/small pieces
1 can fat free refried beans
1/4 cup frozen corn (yes, it's on plan in garnish amounts!) :)
Low fat shredded cheese optional.

Combine rice, water and salt, bring to a boil, turn down to a simmer and cook until down approximately 45 minutes.

While the rice cooks you can start the enchilada sauce, chop the chicken and onions.
When sauce is finished cooking add the refried beans, chicken and onions, stir well to combine.

When rice is finished add the enchilada sauce mixture and combine well. Spread in to a 9x13 baking dish, I topped mine with 1 cup of shredded low fat cheese and 1/4 cup frozen corn sprinkled over the top.

Bake at 350 for 30 minutes until bubbly! I am serving this with a side salad, chopped carrots, grape tomatoes and snap peas would also be a great and easy side with this dish.

With joy~ Tina

4 comments:

  1. Is this using cooked chicken? How much? Thanks!

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    Replies
    1. Lol! Thanks for catching that! Yes, I used two precooked chicken breasts! Off to fix the post! 😂

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  2. One serving = 1 cup?? To get 8 servings

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  3. Oh, this sounds really good and easy. I will need to try if soon. Thank you for sharing it. We always need more E meals.

    ReplyDelete