Last night husband declared dinner the best thing he has eaten in months. MONTHS!
A few bites later he said it was possibly the meals he has ever eaten… EVER?!
At the end of his 4th, he had determined that it was- in fact- the best thing he had ever eaten. Better than an expensive steak, better than his favourite restaurant that only serves organic local foods…
A MEAL I MADE- AT HOME!
My heart was glad.
I obviously want you all to share in this mostly clean meal with us! (Mostly clean? I cannot speak for the canned enchilada sauce and call this clean. I also will not declare lots of cheese as clean)
I am no food photographer by any means, especially when hungry, but I present to you our Enchilada dinner…
Ingredients
- 1 large Chicken Breast, cooked and shredded (Vegetarian substitute: cooked and chopped sweet potatoes, quinoa or another type of bean)
- 1 cup black beans (I cooked my own, but a can of rinsed Black beans would work excellently)
- 1 cup cooked brown rice
- 2 cloves garlic
- 2 Tbsp EVOO
- 1 large onion, chopped
- 1 127 ml can of Green Chilies
- 1 (14 ounce) can Diced Tomatoes
- 1 can Enchilada Sauce
- 10-13 Small Whole wheat Tortillas
- 3/4 cup shredded Cheddar Cheese or Marble
- Sour Cream (Clean substitute: Greek or plain yogurt, or sour cream)
Directions
Preheat oven to 350ºF
1 Place minced garlic and chopped onions to a large pot on medium heat with the EVOO and stir often until soft.
2 Add the chilis + chopped tomatoes, continue cooking for a few minutes
3 Add the shredded chicken, beans and rice and ½ of the enchilada sauce
4 Place a couple spoonfuls of the mixture down the middle of the tortilla, sprinkle with a couple tbs of cheese and wrap.
5 Place the enchiladas seam-side-down in a baking dish (no need to fold in the ends)
6 Drizzle the remaining enchilada sauce over the enchiladas and top with the remaining cheese.
7 Bake for about 20 minutes. Serve topped with sour cream (or substitute sour cream for plain yogurt or cottage cheese)
Feeds: I served us each 2 enchiladas + plus a colossal salad. I could barely finish mine and Husband went back for more even though he said he was not really hungry (Oh the perks of a fast metabolism!). We ended up with plenty of left overs. This would feed 5 people amply.
Prep time:30 minutes for me* + 20 minutes cook time. * Prep time will be significantly longer (1.5 hours total) if you are cooking the beans and rice from scratch. Enchiladas are quite a labor intensive meal, but you can cut cooking time down by cooking the brown rice/ chicken/ beans on the stove at the same time.
Hope ya’ll enjoy this as much as husband and I did
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This meal was a breeze for me because of my cooking style (pre-cooking*). I used cooked brown rice I have in the freezer (leftovers would work fabulously also!) along with the black beans I cooked in mass yesterday morning.
*Pre-cooking: Cooking large quantities of everything(brown rice, beans, ground beef for husband, bacon for husband, chicken…) and storing in smaller portions in the freezer. It makes cooking throughout the week so quick and easy, saves money on hydro/ electricity, and is gentle on the grocery budget because we buy in bulk/ sale/ season.

































