Doin' Some Cookin'... Beef Enchilada Bake

I love casseroles because you get your meat and veggies in one flavorful bite.

While making this I only dirtied two dishes, I am so down with meals that don't leave me in the kitchen standing at the sink for hours cleaning up.

With following the Whole30 program for the last 15 days I've had a few food cravings I've had to fight. When invited to a Mexican restaurant I watched the table stuff their faces with chips and salsa and then their entrees had beans and rice and dishes served with tortillas. Gah!

When meal planning I came across this recipe for a Beef Enchilada Bake and saw that it was diet compliant I knew I had to make it.

A couple of things about this recipe that I would change next time... use half the amount of cauliflower unless you really freakin' love it (it's the flavor profile that stood out the most) and go heavy handed on the spices. I didn't quite taste the "enchilada" but it still made for a satisfying lunch with plenty of leftovers and no guilt.

Because of the easy clean up I get to lounge around on the couch watching TV and just relax before the busy workweek begins.

Beef Enchilada Bake

Adapted From: Just Jessie B

Makes 4 Servings

Stars of the Show:

• 1 head of cauliflower, shredded
• 1 lb lean ground beef
• 1 tbsp onion powder
• 1/2 green bell pepper, diced
• 1 jalapeno, seeds removed and minced
• 3 eggs
• 1 cup tomato sauce
• 1 tbsp chili powder
• 1/4 tsp cumin
• 1/4 tsp garlic
• 1/4 tsp oregano
• salt and pepper, to taste

And Action:

Preheat oven to 400 degrees.

Saute ground beef and onion powder in a large pan until meat is no longer pink. Drain the fat.

Stir in the bell pepper, jalapeno, and tomato sauce and all seasonings into the meat, combine well. Add the cauliflower into the pan and crack the eggs into the pan as well, stir gently to coat and break up the eggs until they are no longer visible. 

Coat a 9"x13" baking dish with nonstick spray. 

Dump the mixture into the baking dish and bake for 45 minutes to 1 hour or until browned around the edges. 

Let it cool for a few minutes before slicing and serving. Enjoy!

Doin' Some Cookin'... Chipotle Chicken Enchiladas

As a kid when we'd go out for Mexican food I always ordered chicken or cheese enchiladas, in my teens it was chicken chimichangas, and now as an adult I prefer tableside guacamole and ceviche.

I tend to get disappointed if I order enchiladas because I don't like how they are swimming in sauce. The soggy tortilla texture is a turn off and they feel like such a gut bomb. I have found the solution and that is to make them myself.

This recipe is hands down the best I've made to date with minimal fuss making it perfect for a work night. These have the perfect amount of spice and not swimming in sauce. Smokey, slightly spicy, and absolutely delicious. Feel free to switch it up with a different proteins or adding veggies.

Chipotle Chicken Enchiladas

Adapted From: Hezzi'D's Books and Cooks

Makes 4 Enchiladas

Stars of the Show:

• 1 tbsp olive oil
• 1 tbsp all purpose flour
• 1/2 tbsp chipotle chili powder
• 1/2 tsp paprika
• 1/4 tsp oregano
• 1 chipotle pepper in adobo sauce, minced
• 1 (6 oz) can tomato paste
• 1 (8 oz) can tomato sauce
• 1 cup chicken stock
• 3 roasted garlic cloves, minced
• 3 pan seared chicken breasts, cut into bite sized pieces
• 1 1/2 cup shredded cheddar cheese
• 4 flour tortillas

And Action:

Preheat oven to 350 degrees.

Heat olive oil in a saucepan over medium heat. Add the flour and stir with a wooden spoon until you have a smooth roux.

Stir in the chili powder, paprika, oregano, chipotle pepper, tomato paste, tomato sauce, chicken stock, and garlic cloves. Mix well and bring to a boil. Reduce heat and simmer for 10 minutes. 

In a medium bowl, combine 1/2 cup of the sauce, chicken, and 1/2 cup of cheese. Mix well.

Divide the chicken mixture between the 4 tortillas and roll up. 

Pour a 1/2 cup of the sauce in the bottom of a baking dish, place the enchiladas on top, and pour the remaining sauce over the top, and sprinkle with the rest of the cheese.

Bake for 20 minutes or until cheese has melted. Enjoy!