Paleo Enchiladas

Prep time: 20 minutes
Total time: 1 hour

  • 2 lbs beef, pork, chicken thigh, or other protein (seasoned, cooked and shredded)
  • 1 red bell pepper (julienned)

  • 1 orange bell pepper (julienned)

  • 1 yellow bell pepper (julienned)

  • 1 cup sliced button mushrooms

  • 1 12oz can of roasted diced tomatoes (do not drain)

  • ¼ cup Winking Girl Salsa of choice (I used Medium Tomatillo)

  • 2 cloves garlic (minced)

  • 2 Tbsp Olive Oil

  • 1 Tbsp Oregano

  • Salt and Paprika (to taste)

 Enchilada Sauce Topping (see our recipe for Creamy Cilantro Sauce)

 Preheat oven for 375°F

Heat olive oil in a large pan. Add garlic and sauté for 30 seconds. Add the peppers and mushrooms and sauté for about 3-4 minutes. Add the whole can of tomatoes, Winking Girl Salsa, oregano, salt and paprika and mix well.

Add shredded protein to a large casserole or enchilada dish and pour veggie mixture over it. Make sure all protein is surrounded by veggie mixture. Pour Creamy Cilantro Sauce to cover the entire dish and bake uncovered at 375°F for 30-45 minutes. Enjoy!

Serves about 6

**Extra time saver tip!** Make ahead of time and warm up one scoop at a time to eat throughout the week. Try with cauliflower rice or a fried egg to switch it and keep it interesting!