Tex-Mex Enchilada Casserole

I recently got this recipe from a client who makes it for her family, and she referred to it as a “boys’ meal”. And that is a perfect description for this hearty casserole. So I couldn’t wait to try it. She was right. It’s substantial and filling, without leaving you feeling bloated and tired. Energy food! The enchilada sauce comes from my client, or you can use jarred sauce. My favorite is from Trader Joe’s, but use the one you like. Per usual, select a salsa without added sugar. This is a big recipe but the ingredients can be done in one pan, then build the layers in a baking dish. You will want leftovers, it’s that good! Check out the video for a quick tutorial!

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Yield: 6

Living Delish & Nutrish: Tina Wells

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Tex-Mex Enchilada Casserole

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

Enchilada Sauce

• 1 8 ounce can tomato sauce
• 1 Tablespoon tomato paste
• 1/2 cup chicken bone broth
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• salt and pepper to taste

Enchilada Casserole

• 1 -2 Tablespoons avocado oil
• 12 almond flour tortillas (Grain-free)
• 1 medium sized sweet potato, diced
• 1 medium yellow or sweet onion, diced
• 1 medium zucchini, diced
• 1 pound organic ground bison
• 1 4 ounce can diced green chiles
• 1 Tablespoon taco seasoning (I prefer Siete brand)
• 1 8 ounce jar plant-based queso
• 1 cup plant-based cheddar cheese

Method

Enchilada Sauce

1. Combine all ingredients in a small saucepan. Once warmed, remove from heat.

1. Heat the avocado oil on medium heat, in a skillet large enough to accommodate all ingredients.
2. Add the diced sweet potato and sauté until tender and browned.
3. Add the diced onion to the potatoes and sauté until softened and translucent.
4. To the onion and potato mixture, add the ground bison and stir, breaking up and sautéing until completely browned.
5. Season with taco seasoning, and adjust with salt and pepper. Add the green chiles.
6. Remove from the heat. Stir in about 1/3 of the plant-based queso and a 1/2 cup of the enchilada sauce
7. Coat a 9” X 12” baking dish with avocado oil or spray. Layer about 4 of the tortillas in a single layer. I like to cut them in half and use the flat sides against the edges of the dish, then fill the center with a round tortilla.
8. Top the tortillas with half of the meat mixture. Layer more tortillas and the remainder of the meat mixture. Top with tortillas, and remaining enchilada sauce and queso. Spread in an even layer and top with plant-based cheddar.
9. Bake in a preheated oven for 25 to 30 minutes, until bubbly and cheese is melted.
10. Allow to cool slightly before cutting.

Pro Tip

To save time, you may substitute your favorite jarred enchilada sauce.

https://livingdelishandnutrish.com/recipe/tex-mex-enchilada-casserole

©Tina Wells Luxury Brands, LLC

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