This Tortilla-less Chicken Enchilada Bake has a rainbow of freshly chopped vegetables and is topped with an irresistible homemade enchilada sauce. A flavorful dinner that could not be more healthy or delicious. Serve over lettuce, rice or whatever your taste buds desire! Paleo + Gluten Free + Low Calorie
August is zipping by! Hard to believe summer’s almost over. I was at Sam’s this week and they had every Christmas decoration out you could imagine. While I’m certainly looking forward to cooler weather (anything less than 100 would be acceptable at this point), I’m certainly not ready for Christmas yet!
I’m thankful this month is almost over because dinner has been far and few between this month due to the massive boatload of school work I’ve had. I’ve either been too tired or have had zero energy to deal with cooking.
Finally last week I had enough of turkey burgers and eating my way through whatever leftovers I could scrounge up from the freezer. My body was craving fresh food and real nourishment, and while I may have looked ridiculous making dinner at 8 a.m. to avoid the heat this tortilla-less chicken enchilada was well worth it!
Funny story about this enchilada sauce.
When I was working in Mexico, the guys I worked with wanted me to make them a Mexican meal one night. At that time, my version of a Mexican meal was browning ground meat with one of those horrible store-bought Mexican spice packets and a can of enchilada sauce. They pretty much laughed at me, saying that was a Gringa’s version of Mexican.
Later they showed me how easy it is to combine spices to get a delicious Mexican flavor and how to make a homemade enchilada sauce made with fresh ingredients. Let’s just say after that, I never bought a can of enchilada sauce again.
So I took that enchilada sauce and turned it into a healthy tortilla-less chicken enchilada bake. The rainbow of freshly chopped bell peppers add just that bit of sweetness needed to balance out the spice in the sauce.
I served mine over a bed of lettuce for a Paleo version, but you could serve this over rice or in a gluten free tortilla too. Oh yeah, and you can’t forget to add avocado, salsa and hot sauce. Necessary food accessories!
This tortilla-less chicken enchilada bake is a versatile, healthy and flavorful dish. If you love Mexican, then this healthy version is one you must try!
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Tortilla-less Chicken Enchilada Bake
For the casserole:
Preheat oven to 375 F. Prepare an 8x8 baking dish by lightly greasing.
- Add all ingredients for the sauce to a small saucepan and bring to a boil. Reduce the sauce to low and simmer 5 minutes.
- While the sauce cooks, layer the ingredients for the casserole in a large baking dish. Pour the enchilada sauce of the casserole.
Bake at 375 F 25 minutes uncovered. Remove from the oven and serve immediately.
- Serve on top of rice or lettuce and top with avocado, hot sauce and salsa as desired.
1 serving equals ~ 1 1/4 cup
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