“Macro-Friendly” and “Paleo” Chicken Enchilada Bake

Did you say Macro-Friendly and Paleo in the same sentence? No you didn’t….oh yes I did!

Everyone has been on a macro-counting kick the last few months, haven’t they? We are no different. We’re paying attention to what we’re putting in our bodies, while keeping food quality top of mind. Flexible dieting and Paleo don’t have to be mutually exclusive. In fact, they compliment each other quite nicely.

Because we are so dang busy, we love meals that we can prepare in advance and heat up as single-serving portions. This particular recipe makes five servings and you better measure it out or you won’t be able to control yourself! It really is that good. Lisa has been experimenting with shredded-chicken, enchilada-style recipes all over the place. She has some pretty extreme food allergies so you will find this recipe to be 100% Paleo, but it would probably be tasty with corn tortillas and/or cheese if those things float your boat.

This recipe was actually inspired by a combination of two different recipes from Paleo Grubs and PaleOMG. We’ve tried both recipes in the original form, but love it this way. It does take a little time to prep, especially if you’re going to shred your own chicken breast, but you’ll eat off this dish for five full days!

Enchilada Sauce

Ingredients
1 tsp olive oil (can cut to 1/2 tsp)
1/2 large yellow onion, finely diced (100g)
4 cloves garlic, minced
1 cup tomato sauce
1 cup chicken broth
2 tbsp chili powder
1/2 tsp cumin
1/4 tsp dried oregano
Salt to taste

Directions
1) Heat one teaspoon of olive oil in heavy saucepan over medium-low heat.
2) Saute onion and garlic until soft.
3) Add remaining ingredients and bring to a boil.
4) Reduce heat and simmer for 15-20 minutes (until thickened).
5) Season to taste.

Chicken

Ingredients

1 tsp olive oil (can cut to 1/2 tsp)
1/2 large yellow onion, finely diced (100g)
20 oz shredded chicken breast (more or less to desired consistency)
1 can fire-roasted diced green chiles (30g)
1 large brown organic egg
1/2 cup organic egg whites

Directions
1) Heat one teaspon of olive oil in heavy saucepan over medium-low heat.
2) Saute onion until soft.
3) Mix in chicken, green chiles and enchilada sauce. Salt and pepper to taste.
4) Place mixture in greased 8 x 8 glass dish.
5) Whisk eggs and mix into chicken and enchilada sauce in baking dish. Mix everything together so that you can no longer see the eggs.
6) Bake at 350 degrees for 60 to 75 minutes until top forms a slight crust that doesn’t give when you touch the center.
7) Let sit for five minutes, serve and enjoy!

— Makes 5 Servings (P:28.2g/C:8.6g/F:4.8g/192 Calories Each)

 

 

 

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