Recipe: Layered Rainbow Enchilada Bake
Looking to eat the rainbow all in one dish while sticking to your favorite comfort foods? Look no further than this layered rainbow enchilada bake. This dish incorporates an assortment of colorful bell peppers that are high in vitamin C, lycopene, and beta-carotene. Cauliflower rice offers a great source of tannins which help with reducing blood pressure and boosting the immune system. Purple onion and cilantro round out the dish and complete the rainbow. The chicken can be substituted for black beans and there are many great dairy-free cheese alternatives out there to make this a vegetarian or even vegan dish while still achieving plate method proportions.
Layered Rainbow Enchilada Bake
Serves 4
Ingredients:
- 2 Tbsp avocado oil, divided
- 8 flour tortillas
- 2 large chicken breasts
- 1 whole red bell pepper
- 1 whole orange bell pepper
- 1 whole yellow bell pepper
- 1/2 purple onion
- 1 1/2 C frozen cauliflower rice
- 4 oz can green chiles
- 12 oz jar red enchilada sauce
- 1 C shredded Monterey jack cheese
- Sliced avocado (Optional)
- Cilantro (Optional)
- Sour cream (Optional)
- Black beans (Optional)
- Salsa (Optional)
- Jalapenos (Optional)
- Scallions (Optional)
Directions:
- Preheat oven to 350°F. Cut chicken into bite-size pieces or shred. Thinly slice peppers. Chop onion. Set ingredients aside.
- On stovetop over medium heat add 1 Tbsp avocado oil to skillet. Add chicken and cover with lid. Stir often, cook 4 minutes.
- Add cauliflower rice, peppers, onion, and green chiles to chicken. Stir often. Cook 5-10 minutes or until chicken reaches internal temperature of 165°F. Once cooked, turn stove to low.
- Add other half of avocado oil to oven-safe baking dish or cast iron skillet. Halve tortillas. Layer 8 halves across bottom of pan.
- Add half chicken and veggie mixture to baking dish atop tortillas. Pour 6 oz enchilada sauce over top.
- Layer remaining tortilla halves on top of sauce.
- Repeat step 5, then cover dish with cheese. Place in oven. Bake 15-20 minutes, or until cheese melts and tortillas soften.
- Remove from oven to cool 5 minutes.
- Top with sliced avocado, cilantro, sour cream, black beans, salsa, jalapenos, scallions, or other toppings to serve.
TIP: For a quicker vegetable prep, buy the Trader Joes or Whole Foods 365 frozen tri color bell pepper strips. For a quicker protein, try shredding rotisserie chicken, or buying pre-shredded rotisserie chicken. Using plain Greek yogurt as sour cream might sound odd, but don’t knock it until you’ve tried it…it actually tastes very similar, but with more protein!
Swaps:
- For the chicken: black beans
- For the red enchilada sauce: green enchilada sauce or salsa
- For the flour tortillas: Siete grain-free cassava flour tortillas or corn tortillas
- For the Monteray Jack cheese: Another cheese or a dairy-free alternative (Trader Joe’s mozzarella style “shreds” or Daiya
- Mexican 4 cheeze flavour blend)
- For the sour cream: Greek yogurt