Mini Flare Free Ground Chicken + Black Bean Enchilada Casseroles Recipe

Enchiladas are my 2nd top-selling dish.

This version is a quick and easy way to meal prep individual enchilada casseroles for you to bake to order throughout the week so they are perfectly hot and gooey! (Great for folks who "don't like leftovers" and prefer to eat freshly cooked meals.)

NOTE: You could shred up some organic rotisserie chicken and roll these the traditional way if you prefer.

Rather scoop and microwave pre-cooked enchiladas throughout the week? Bake one big batch in a lasagna pan instead!

MINI FLARE FREE ENCHILADA CASSEROLES

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

Organic extra virgin olive oil

2 lbs. organic pastured ground meat

1 can of organic black beans, rinsed and strained

2 pkgs. soy-free shredded vegan cheddar

3 packets of Frontera Enchilada Sauce Cumin powder to taste (about 1/2 T)

2 pkgs. Siete Almond Flour Tortillas, chopped into 2" pieces

Sea salt and black pepper to taste

INSTRUCTIONS:

1.) Gather 3-4 glass storage containers with lids and preheat the broiler to high.

2.) Place chicken on a sheet tray and drizzle with olive oil. Sprinkle with salt and pepper and broil on the middle for 10 minutes. Break up with a wooden spoon and continue to cook for another 5-8 minutes until cooked through then break up even further if needed with your hands once cooled.

3.) Place cooked chicken, strained black beans and 1/2 bag of soy-free vegan cheddar in a bowl. Season to taste with salt, pepper, cumin and about 1/2 packet of enchilada sauce then mix well to combine. Taste and adjust seasoning.

4.) Pour a few tablespoons of enchilada sauce in each glass Tupperware dish and spread around to coat the bottom of the dish.

5.) Divide chicken and black bean mixture evenly amongst four dishes then cover with chopped tortillas to your liking.

6.) Cover with enchilada sauce then top with cheese to your liking.

7.) Cover with lids and refrigerate until ready to bake.

8.) When ready to bake, cover with foil then place in a cold oven. Heat oven to 350°F and bake for about 45-60 minutes until cheese is melted and casserole is bubbly.

9.) Serve with pico de gallo, guacamole, soy free plain unsweetened vegan yogurt, hot sauce, cilantro, etc.

NOTE: Add some finely chopped sautéed veggies to this to add more fiber, nutrients, vitamins, minerals and antioxidants! My favorites in this are onions, garlic, zucchini and finely minced kale.

Hungry for more comforting, family-friendly, anti-inflammatory recipes?

Check out my Autoimmune Edible Rx Course—inside, you’ll get a full Flare-Free Recipe Vault packed with anti-inflammatory comfort food your whole family will love, plus done-for-you batch cooking plans to make healing meals happen on autopilot.

xo,

Laura