A Paleo-ish Cinco de Mayo

I could eat Mexican food every night.  I eat taqueria style Mexican food at least once a week and also make it at home.  Flexible eating allows me to have a wider variety of foods when eating out, but I still try to stick to clean eating as much as possible.  Depending on my macros for the day, I will have chips at the restaurant but you definitely have to keep yourself in check (18 chips to be exact).  Mexican food can easily be made paleo friendly with many restaurants offering the option to lettuce wrap your tacos!

When making Mexican food at home, you have way more control over what goes into your food.  You can limit the amount of extra fat and oils that restaurants use when cooking.  Since it’s Cinco de Mayo, I created this paleo-ish Mexican Casserole that even my carb-loving father couldn’t get enough of.

When making a paleo casserole or lasagna it’s best to allow yourself a good chunk of time and to prepare it ahead of time, whether it’s earlier in the day or days ahead (freeze until you are ready)  That way when dinner time rolls around it’s ready to go and all you have to do is throw it in the oven.  Part of what makes cooking easier is being prepared whenever possible.  Makes for a less stressful evening.

This dish is not complicated, but does require you to create your own paleo “tortillas” which take a bit of time and patience…

For those on a flexible eating plan, macros for one serving are as follows:

428 Calories – 20F/17C/41P (does not include avocado)

Paleo-ish Mexican Casserole

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Ingredients:

10 Paleo Tortillas (I use Against All Grain’s Recipe Here)

1 Rotisserie Chicken – Shredded

1 10 oz. can Mexican-style Diced Tomatoes

1 4 oz. can Diced Green Chilies

1 1/2 Zucchini Thinly Chopped

1 1/2 Yellow Squash Thinly Chopped

3/4 (8-9 oz.) Jar of Green Salsa

2 cups 2% Reduced Fat Cheddar and Jack Cheese Divided

1 4 oz. can Sliced Black Olives

3 Green Onions Chopped

1 1/2  tsp Cumin

2 1/2 tsp Garlic Powder Divided

Salt and Pepper to Taste

Olive Oil Spray for Sautéing and Baking Dish

Directions:

Preheat oven to 375 Degrees.

Using the paleo tortilla recipe, make 10 tortillas and set aside to cool.

In a large bowl, shred red one whole rotisserie chicken. Add tomatoes, chilies, cumin, 1 1/2 tsp. garlic powder, salt and pepper. Mix well and set aside.

Cut zucchini and squash in halves length-wise, then thinly slice.  Season with 1 tsp garlic powder, salt and pepper then sauté zucchini and squash in a large pan coated with olive oil spray for 6-8 minutes or until just softened.  Avoid letting the vegetables get too mushy.  Set aside to cool.

Spray a 9 x 13″ baking dish with olive oil spray and line the bottom with 2 full tortillas plus one half divided to fill any gaps. Layer half of the chicken mixture on top of the tortillas and spread evenly.  Layer half of the vegetable mixture on top of the chicken dispersed evenly. Neither mixture will be a complete layer but that is ok.  Just make sure that the tortillas are mostly covered.

Evenly sprinkle 1/3 of the cheese over the top.  Add 2 1/2 more tortillas and repeat the process with chicken, vegetables and cheese.

Make one final layer of tortillas to cover the top evenly.  Spread 3/4 of a jar of green salsa evenly across the top layer of tortillas. Sprinkle the last 1/3 of the cheese over the salsa and top with sliced olives and chopped green onions.

Cover with tin foil and bake for 15 minutes at 375 degrees for 15 minutes.  Uncover and bake for 15 more.  Let cool slightly before cutting and serving!

Top with sliced avocado and cilantro. Enjoy!

 Serves 6-8 people.

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