We were doing so well—Jackson had been going outside like a pro. But this morning he decided standing by the door would do. I’m pretty sure he’s been holding that much pee for at least a week. He’s about 13 pounds and now feels like 6. What a character.
I’m thrilled because my favorite blogger, How Sweet It Is, finally has her first cookbook available for preorder. Full disclosure: she’s not a paleo blogger, not even close. But her recipes are so creative, her photography is stunning, and she’s hilarious. I’m preordering the book mostly so I can stare at the photos.
I’ve noticed something odd on Instagram lately. Whenever I post a photo featuring Against The Grain Gourmet rolls, people complain because there’s cheese involved. They argue that if my username is paleomg I should post only strict paleo foods. Yet when I post desserts—chocolate, cupcakes, anything sweet—no one complains. Strange, right?
So, just to be petty, I put goat cheese on this recipe. What a jerk move, I know.
PS: I’m typing this with one hand because Jackson refuses to settle down. I keep shoving his bone in his mouth to calm him, and it’s not working.
Have you seen my newsletter yet? I recently switched from daily recipe emails to a weekly recap that covers everything on the blog. The newsletter will also include book tour dates once those are finalized—I should know more next week. Sign up so I can meet you at book signings!
On a different note, I’m dreaming about a vacation. I have some weddings this summer and will spend a lot of time at the lake, but I need a beach getaway in the fall. I’ve been tempted by the Florida Keys and Key West. I’ve heard it’s expensive, but it looks breathtaking. Has anyone been? I’d love to hear real experiences: favorite places to stay, things to do, highlights—tell me everything.
Chicken Enchilada Bake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.7 from 31 reviews
- Yield: 4-5 1x
Ingredients
Scale
- coconut oil, for greasing the baking dish
- 1 pound cooked, shredded chicken (rotisserie chicken works well)
- 1 (14 ounce) can enchilada sauce
- 1 (6 ounce) can diced green chiles
- 1 orange bell pepper, seeded and diced (or any color you prefer)
- 1/4 red onion, diced
- 2 garlic cloves, minced
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried oregano
- salt and pepper, to taste
- 3 eggs, whisked
- cilantro, for garnish
- goat cheese, for garnish (optional)
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch glass baking dish with coconut oil.
- In a large bowl, combine shredded chicken, enchilada sauce, green chiles, diced bell pepper, red onion, garlic, chili powder, oregano, and salt and pepper. Mix well—be generous with salt if you like.
- Add the whisked eggs and mix until fully incorporated.
- Pour the mixture into the prepared baking dish, smoothing the top.
- Bake for 1 hour and 15 minutes. Check at 1 hour to ensure the eggs are cooked through; if needed, bake the extra 15 minutes.
- Let the dish rest for 5 minutes. Garnish with goat cheese (optional) and cilantro before serving.
__________
You May Also Like:
Taco Lasagna Casserole
BBQ Chicken Casserole
______________
Click here to add my PaleOMG recipes to your meal planner with Real Plans.
I may be compensated through affiliate links in this post, but all opinions are my own. This support helps cover expenses to keep the blog running.