This recipe is vegetarian but if you want you can add shredded chicken breasts.
Ingredients
12 or so corn tortillas (could be more)
3 1/2 cups (28oz) green chile enchilada sauce (reserve 2 cups for topping). You can get fresh or frozen from the market, or use canned hatch green chile sauce.
1 onion and 2 garlic cloves chopped and sauteed
1/2 cup mushrooms, sliced
1, 6oz can large black olives, sliced
2 heaping cups of baby spinach
1 0r 2 zucchini, chopped
1, 15.5oz can whole pinto beans (drained and low sodium if you can find it)
1, 15.5oz can black beans (drained and low sodium if you can find it)
2 chipotle peppers (canned), finely chopped
10 jalapeno slices (canned or jarred), finely chopped (optional)
1/2lb jack or raw cheddar cheese, grated
Grape seed or coconut oil for sauteing mushrooms
Serves 8-10
Preparation
Saute onion, garlic and mushrooms until very soft (about 10 minutes on med/low heat)..add spinach, zucchini squash, black olives and peppers to the mix
Cover baking dish with green sauce, warm tortillas slightly in a skillet over medium heat. Fill each tortilla with the bean/vege mixture and sprinkle in small amount of cheese (you can leave the cheese out if dairy intolerant)
Roll and place in the sauce. Layer the tortillas and green chile sauce and top with cheese.
Bake at 350 for 45minutes checking to see if needs covering at 30 minutes.
Top with sour cream, cilantro and sliced avocado if desired. Serve with a large salad for a nutrient packed meal!
