Eat Evolved


You are what you eat. Eat what you've evolved to eat.

Mexican chicken casserole

May 28th, 2012 at 18:50

Heads-up–this is Preschooler’s favorite recipe. She loves this stuff even though it’s a bit spicy and is full of horrible poisonous vegetables. Things she wouldn’t dream of eating by themselves are magically delicious when put together like this.

Start by heating a tablespoon or two of coconut oil in a large skillet over medium heat. When it’s melted and hot, add a teaspoon of oregano and a half-teaspoon each of chili powder, cumin, garlic powder, paprika, and ground coriander. Stir and toast the spices in the oil for two minutes.


Add a pound of chicken tenders and cook them for three minutes per side.


To that, add a cup of frozen pepper and onion blend and cook, stirring occasionally, for another 4-5 minutes.


Add a thoroughly drained 2.5-ounce can of sliced black olives, and 3 cups of enchilada sauce. Most canned enchilada sauce is full of crap ingredients–the best I’ve found is Rick Bayless’ bagged version, but it’s expensive–you can look around and find recipes online if you don’t want to spend a fortune. Turn the heat down to low.

While the chicken and sauce simmers, cut up a head of cauliflower and remove the core. Grate the florets using a food processor or box grater until it’s in rice-sized bits. Put it in a 11×9-inch baking dish and add another cup of enchilada sauce.


Pour the chicken and sauce mixture on top of the cauliflower rice.


Cover with aluminum foil and bake at 350 degrees for 45 minutes. At that point, if you like you can remove the foil and add shredded cheddar cheese, then put it back in the oven for another ten minutes to let the cheese melt.


Serve with sliced avocado or guacamole, and sour cream if you do dairy.

blog comments powered by Disqus