I think I made it a full 2 weeks without posting a Mexican cuisine recipe! It was tough, but I got through it…by eating a bunch of Mexican food! #cantstopwontstop
I couldn’t hold on to this recipe any longer…it was just TOO delicious not to share! It involves a few of my favorite flavors including, but not limited to, Green Chile enchilada sauce, sweet potatoes, easy shredded chicken, and CHEESE.
This healthified, grain free, layered “stack” will be perfect for any crowd, any night of the week!
Ingredients:
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- 4 chicken breasts, shredded (I cooked mine in the crockpot/instant pot with a jar of green salsa for about 8 hours while I was at work.)
- 3 medium sized Sweet Potatoes, sliced very thin with a mandolin, if available
- 1 Package of Frontera Green Chile Enchilada Sauce
- 8 oz Monterey Jack cheese, shredded
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 onion, diced
- 1 15.5 oz can of black beans (optional-beans are not considered “paleo” but they work really well in this recipe if you so choose)
- 1 tsp each: garlic, paprika, cumin, salt, & pepper
Instructions:
- Start by dicing up all of your veggies and sautéing them in a large pan. As they begin to soften, add seasonings to the pan and continue to cook for about 8 minutes.
- While your veggies are cooking, begin to slice your sweet potatoes lengthwise. I have a mandolin slicer (this is the one I have) and it comes in handy in situations like this-every slice is even and much more thin than I would be able to do by hand. It is a little scary to use but you just gotta take things slow and use the safety features! Slice all 3 potatoes and save the little pieces left over for your breakfast the next day 🙂
- Drain and rinse your black beans, and add them to the veggies.
- Shred the cheese.
- Once everything is prepared, begin to assemble!
- Start by adding a very thin layer of enchilada sauce to the bottom of an 8×8 baking dish.
- Next, place a layer of sweet potatoes, allowing them to overlap a bit.
- After the taters comes the chicken (use 1/2 of the total amount)
- Then it’s time for the veggie/bean mixture (again, use 1/2)
- Now add 1/2 the remaining amount of enchilada sauce.
- Finally, a hefty sprinkle of cheese.
- Then start back at the beginning! Sweet potato, remaining chicken, remaining veggies, sauce, and cheese.
- Bake in the oven at 350º for 35-40 minutes.
It’s the perfect combination of sweet, savory, and cheesy. Plus, it’s packed full of veggies, fairly low-carb, and completely grain free. Added bonus: By allowing the crock pot to do most of the “cooking” it is super easy to throw together and assemble on a weeknight night!
Top with a dollop of guacamole and enjoy!
Ingredients
Method
- Dice up all of your veggies and saute them in a large pan. As they begin to soften, add seasonings to the pan and continue to cook for about 8 minutes.
- While your veggies are cooking, begin to slice your sweet potatoes lengthwise (with a mandolin.) Slice all 3 potatoes and save the little pieces left over for your breakfast the next day 🙂
- Drain and rinse your black beans, and add them to the veggies.
- Shred the cheese.
- Once everything is prepared, begin to assemble!
- Start by adding a very thin layer of enchilada sauce to the bottom of an 8×8 baking dish.
- Next, place a layer of sweet potatoes, allowing them to overlap a bit.
- After the taters comes the chicken (use 1/2 of the total amount)
- Add a layer of the veggie/bean mixture (again, use 1/2)
- Now add 1/2 the remaining amount of enchilada sauce.
- Finally, a hefty sprinkle of cheese.
- Then start back at the beginning! Layer sweet potatoes, remaining chicken, veggies, sauce, and cheese.
- Bake in the oven at 350º for 35-40 minutes.
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