Wine Country CrossFit

Paleo Chicken Enchilada Bake

Sauce:
1-2 small chipotle peppers, chopped (from a can of chipotles in adobo sauce), plus 1-2 tsp. adobo sauce
2-3 cloves garlic, minced
2 tsp. ground chili pepper
2 tsp. ground cumin
1/4 tsp. ground black pepper
pinch sea salt (optional)
2 C organic chicken broth, low sodium
3 C (or 3 8oz. cans) organic tomato sauce, no added salt
*(you can use a can of enchilada sauce too)

Combine all ingredients in a sauce pan. Bring to a boil, and then reduce the heat to low/simmer while you prepare everything else.

Preheat oven to 350 degrees!

Chicken:
4 skinless, boneless chicken breasts 1 yellow onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 T olive oil
1 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground black pepper

1 head cauliflower, shredded with food processor until rice-like consistency Fresh cilantro, chopped

Boil chicken breasts in water for about 8-10 minutes. Remove from water, and with two forks shred chicken into pieces. Set aside. Heat olive oil in large skillet. Saute onion, until transparent, add garlic, bell pepper, and spices. Saute a little longer to combine flavors. Add shredded chicken to the skillet, and mix together. Now add sauce to the chicken skillet … RESERVING 1/4 C sauce for the cauliflower rice. Mix well.

Put cauliflower rice in the bottom of a baking dish. Add 1/4 C of the sauce. Mix well. This is the bottom layer of your enchilada bake. Now add the remaining chicken/sauce mixture over the cauliflower. Cover with tin foil and bake for 30 minutes. After 30 minutes, remove foil, and bake for another 10 minutes. Remove from oven and sprinkle with fresh chopped cilantro. Serve with avocado slices, too!  Hope you enjoy!