Meat and Veggie Enchilada Casserole

Meat and Veggie Enchilada Casserole

I am always looking for new twists on old favorites and healthy ways to incorporate vegetables into our meals without making it obvious to the munchkins, who turn their nose up at anything that hasn't been processed in a factory. :)

I hit the jackpot last night. This casserole was excellent and so easy to make!

Prep-Time 30-40 min
Cook Time: 45 min

Preheat Oven: 350 F

Ingredients:
Dry/Canned Goods:
2 cans Red Enchilada Sauce (GF)
1 can diced green chilies
1 package fajita seasoning (GF Organic)
1 small package yellow corn tortillas

Meat/Diary:
1.5lbs extra lean ground beef
2 C. Grated Mexican Cheese
1 8oz Non-Fat Sour Cream

Produce:
1 bunch Swiss Chard
1 bunch Spinach
1/2 yellow onion

Toss meat into skillet and brown while you chop your veggies. Finely dice the onion. I removed the center "vein" of the chard by using a sharp paring knife. Run your knife down the side of the thick red center on either side. This will remove that center piece which can be "barky" and bitter. Then chop spinach and chard together into large 1-2" piece. Heat second skillet with 1-2 TBSPs oilt (olive or grapeseed). Lightly brown onion in oil then add greens. Cover over medium low heat until greens are wilted. Remove lid and allow liquid to cook off if there is any. Add seasoning and green chilies to browned ground beef.

Set both greens and meat aside (separately - do not combine). I typically  like to cook my tortillas before assembling, but if you are rushed for time you do not have to. I use my pancake skillet, spray with cooking spray of your choice. Over medium - med-high heat, cook tortillas for approx 1 min on each side. After cooking, dip tortillas into enchilada sauce. Grease 9x11 baking dish/casserole dish. Layer Tortillas in the bottom of dish. I let them kind of go up the side just a bit (1/2" or so). Place meat and chili mixture on top of tortillas then layer again with tortillas (that have been cooked and dipped). Next layer with greens and onions. Dollop with sour cream using a spoon. You do not need to spread it around. You may also add a bit of salt and pepper to this layer. Add one more layer of tortillas, sprinkle with cheese and finally pour remaining enchilada sauce over the top.

Bake for 30-40 minutes. I turned the broiler on at the end to get cheese kinda bubbly on the top. :)

Serve with spicy guac and salsa!

I guarantee everyone will love this. If you like mushrooms you could add those to the veggie mixture. Also, you could sub turkey or chicken for the beef without making any other modifications.

This dish can also be frozen once assembled and then baked later. If you do freeze it, you will probably need to bake it for a full hour.

Enjoy!

Slow Cooker Pork Green Chili

Slow Cooker Pork Green Chili
(Honorable mention to Olga Attebery for a tip with the sauce)

1 4lb Pork Picnic Roast
1 lg (16 oz) can of Tomatillos
1 small can (4 oz) Salsa Verde (Herdez)
1 tsp Mexican Oregano
1 tsp Cumin
1/2 tsp Chipotle Powder
1/2 tsp Garlic Powder (or 2 cloves fresh crushed garlic)
1 tsp sugar
salt and pepper to taste

Toss all ingredients into slow cooker. Cook for 8-10 hours on low or 5-7 hours on high (until pork easily shreds when pulled with fork).

When pork is completely cooked, remove meat and allow to rest on cutting board. Carefully pour "juice" and tomatillos into food processor or blender. Blend for 10-15 seconds until tomatillos are pureed. Taste and make adjustments as needed with salt, pepper and sugar (1/2 tsp. at a time is the safest way to not over do it). For more spice, add some red pepper flakes.

Shred pork and pour green sauce over pork. Let rest in sauce for 5-10 min.

Serve with fresh tortillas and guacamole. My favorite guac is "Wholly Guacamole". We buy the spicy, but beware - it is actually spicy!

Happy Eating!