Carrot Enchilada Bake

(from greenfood’s recipe box)

Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people

Ingredients

  • 6 large carrots
  • 1 small white onion
  • 4 corn tortillas, torn
  • 1 package (2 ounce size)
  • enchilada seasoning
  • 2 cups shredded leftover chicken
  • 1 cup shredded monterrey jack cheese
  • 1 can (17 ounce size) enchilada sauce
  • Chopped cilantro for serving

Directions

  1. Preheat oven to 400°F.

  2. • Butter an 8×8-inch baking dish then set aside.

  3. • Spiralize the carrots and onion.

  4. • Press the carrots and onion down into the

  5. baking pan, tearing any carrots that are tall.

  6. • Scatter over the tortillas, enchilada

  7. seasoning, chicken, cheese and sauce.

  8. • Bake for 25-30 minutes or until brown

  9. and bubbly.

  10. • Garnish with cilantro and serve hot.

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