It’s Taco Tuesday CPM …
Tomorrow is my most loved day of the week .. “Taco Tuesday” (for food choices that is). Especially in these chili January days, nothing says comfort like warm burrito casserole.
3 cups cooked chicken chopped or shredded
1 1/2 cups of salsa
1/2 cup of diced green pepper
1/2 cup of diced red pepper
1 medium red onion diced
1 4 ounce can green chilies
1 cup of diced sweet potato
1 10 ounce can green enchilada sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
6 ounces daiya cheddar cheese (or non dairy cheese)
10 corn tortillas, warmed
2 tsp of coconut oil (melted)
ingredients for topping: , avocado, olives, and/or Jalapeños.
Preheat the oven to 375.
Add the coconut oil, onion, peppers, chicken breast, green chilies, sweet potato, and 2 tablespoons enchilada sauce to a large skillet over medium heat. Cook, stirring gently, until heated through. Add the salsa, cumin, chili powder, and garlic powder, and mix to combine. Remove from heat and let cool 5 minutes.
Spoon about 1/4 to 1/2 cup of the chicken mixture into the center of each tortilla. Fold the sides of the tortilla toward the center and roll up into a burrito. Repeat with remaining tortillas.
Place the burritos on a greased or parchment lined baking sheet.
Bake 10-15 minutes, or until lightly golden.
Pour the remaining enchilada sauce over the burritos, dividing evenly, and top with the cheese. Return to the oven and bake 10 minutes, or until the cheese is melted and bubbly. Serve warm, topped with desired toppings.
The O-Board Says…
A: EMOTM 20:
3 Push Press
**Finish out each minute with goblet squats*
Posted By: Annie