Primal Enchilada Chicken

When my husband really likes a meal I’ve made (and let’s be honest, I’m a great cook so he loves them all, right?) he tells me to remember the recipe so we can keep in on regular rotation. Which I ultimately fail to do. The recipe gets lost among the other thousand I’ve pinned to Pinterest, and never gets placed upon our table again.

But with the Primal Blueprint 21 day challenge in full swing at our house, combined with my need to simplify and spend less on everything including our grocery bill, I’ve had to get creative and attempt simple, tasty meals that don’t cost an arm and a leg, and are super healthy to boot. A task many would say might be near impossible.

But I was up for the challenge!

This week I’ve made three winners that are going to be on regular rotation not only because they fulfilled the above requirements, but because they were so easy that I wasn’t spending all afternoon cooking – which is pretty much a requirement when two small children are in the house.

First up was a recipe a friend of mine had texted me Monday morning, as I was on my way to the grocery store frantic that I didn’t have a meal plan. She said they cook it all the time in her household, and that the end result tastes just like enchiladas without the tortillas.

CheddarIt was so simple I was almost worried it couldn’t possibly taste good, but it did! It’s one of those recipes that doesn’t have precise ingredients, because it’s all about doing what’s simple and to your taste.

We ate this with roasted broccoli covered in butter. Mmmmmmmm.

Enchilada Chicken

Primal Enchilada Chicken

Ingredients

  • 1-1.5 pounds chicken thighs or breasts (whichever is your preference – we chose thighs because of cost)
  • Salsa of Choice (We used Trader Joe’s Organic version)
  • Organic Tomato Slices
  • Grassfed Cheese (Dubliner or Trader Joe’s Grassfed New Zealand Cheddar works well)
  • Scallions (Optional)
  • Garlic Powder, Salt and Pepper as desired.

Directions

Preheat oven to 350. Slice tomatoes to about 1/2 inch thickness. Season chicken to your liking and place in an 8×8 casserole dish. Arrange tomato slices on top, then pour your choice of salsa over this. Cover with as much cheese as you like; I sliced up about 10 strips from the block of Grassfed New Zealand cheddar I had and simply arranged that way. Bake for 30-45 minutes depending on the thickness of your chicken, and when cheese is very golden and starting to brown. Enjoy!

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