LAZY LAYERED ENCHILADAS ready prepared in under 30 minutes! This is perfect to throw together on a busy night or make ahead of time when you know you’ll be pressed for time.
Cutting corners doesn’t mean you have to sacrifice on clean ingredients. You just have to know what to use and how to prepare it, so here are my 3 tips to cutting time, saving money, and still creating a delicious and nutritious meal that everyone will love!
These are my 3 tips:
1. Use a mild salsa without any citric acid, sugar, oils, or gums – most if not all enchilada sauces contain gums, oils, citric acid and fillers (plus salsa is cheaper than enchilada sauce!)
2. Layer tortillas instead of rolling
3. Use turkey chorizo instead of ground beef to cut time on seasoning and add a burst of flavor (plus it’s pork-free)
EQUIPMENT USED:
This is a toxin-free nonstick ceramic saucepan for your stovetop and oven! PTFE and PFOA-Free
This is a toxin-free nesting bakeware set
Ingredients:
– 1 medium onion, chopped
– Olive oil (for cooking the onions and meat)
– 1 jar of any clean mild salsa containing no citric acid, gum, sugar, or oils (see notes below for recommendations)
– Shredded cheese (either a mixture of your favorite or one type – see notes below), no exact measurements (measure with your heart!)
Salsa recommendations:
Kirkland (Costco) organic salsa
Ithaca Salsa
Mateo’s Gourmet Salsa
Tortilla recommendations:
La Fey Tortilleria corn tortillas
Masienda Organic Corn Tortillas
Coyotas Organic Large Cassava Tortillas
Rise and Puff Organic Flour Tortillas
Cheese recommendations:
Organic Valley 3 Cheese Organic Finely Shredded Mexican Cheese Blend (contains cellulose – but remember, cellulose is in almost all capsule supplements as the “shell” capsule. This was the cleanest pre-shredded option of Mexican cheese blend if you are really pressed for time, otherwise, I recommend shredding yourself)
Organic Valley Raw Organic Cheddar
McCall’s Grass-Fed Irish Cheddar
Raw Farm
Method:
Heat your pot (see above for what I used) over medium heat on the stovetop with a little oil. Add your chopped onions and allow them to become translucent (about 2 minutes). Next add your turkey chorizo and cook thoroughly.
In a casserole dish (see above for what I used), pour a little bit of salsa into the dish – just enough to coat the bottom. Next layer your tortillas. (I cut some in half to fill in the gaps).
Layer half of the cooked chorizo / onion mixture on top of your tortillas, then add desired amount of cheese. Then add another layer of tortillas, a little salsa, and the remaining chorizo / onion mixture. Top with one more layer of tortillas then a final layer of cheese. Cover and then you can then bake immediately for 45 – 60 minutes at 350 F or place in the refrigerator uncooked in preparation for when you want to pop it in the oven.
