I am back at it with the Beat The Gym Kitchen. We are not reinventing the wheel, but bringing you a video of one of my most shared recipes! I love this Chicken Enchilada Casserole because it feels decadent without all of the calories that come with traditional Mexican food. Make it for your man, be sure not to add too much sauce, and use the freshest ingredients you can find! Cook with me below.
Casserole Ingredients:
3 Whole Wheat 9 inch Tortillas
1 Sliced Pepper (Any Color)
1/2 Cup Cooked Quinoa
1 Large White Onion
4 Garlic Cloves Minced
1 Shredded Rotisserie Chicken
1 Can Enchilada Sauce
1/4 C Shredded Mexican or Cheddar Cheese
1 Egg
1/2 C Mixed Black Beans & Corn
1-2 Tbs Olive Oil
Directions:
Add oil to pan, when pan is hot add onions until they begin to soften. Add peppers and garlic and cook through until they begin to soften. Add corn and beans until warmed through and remove from heat. Whisk the egg and fold into quinoa.
To Build Casserole:
Grease 9 inch pie plate, Add enchilada sauce, top with tortilla, top tortilla with pepper mixture add quinoa and shredded chicken and small sprinkle of cheese. Repeat. Top with final tortilla (3 Total) add enchilada sauce and top with cheese.
You can completely leave cheese out, but this was a manly treat for my hubby who not only helped me do massive amounts of laundry yesterday, but happily does the dishes every night. He deserved some good chedda…because that makes everything betta!
This Dill fruit salad was created completely by accident. I forgot to pick up greens during my trip to the grocery store and I had to make something from nothing (Ok well I had some-things, but no greenery) !
Mango Salad Ingredients:
1 Large Ripe Mango Thinly Sliced
6-7 Strawberries Sliced
1 Large Avocado Cubed
1/2 Red Onion Sliced Thin
1 Tbs Fresh Chopped Dill
Olive Oil
Red Wine Vinegar
Pinch of Sea Salt
Directions:
Combine mango, strawberries, dill, olive oil, vinegar and sea salt. Let sit for at least twenty minutes. Add avocado, lightly toss and serve immediately.
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