Savory Enchilada Pot Pie (GF, DF)
Ingredients
- 1 batch of your favorite grain-free mock-cornbread or gluten-free cornbread muffins
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion 1 small onion
- 1 cup diced yellow or red bell pepper 1 small pepper
- 1 medium zucchini diced
- 1-2 teaspoons minced jalapeño pepper
- 3 garlic cloves minced
- 1/2 teaspoon sea salt
- 2 cups shredded cooked or roast chicken
- 1 1/2 cups soaked and cooked black beans or one 15 oz. can, rinsed and drained
- 1 1/2 cups mild enchilada sauce
- Optional: Fresh cilantro and lime wedges
Instructions
- In a large skillet over medium-high heat, add olive oil and onion. Sauté until onion begins to soften (about 3-4 minutes). Then add the bell pepper, zucchini, jalapeño and garlic. Continue to sauté until the onion is translucent and lightly golden brown.
- Next, add the salt, chicken, black beans and enchilada sauce. Mix together until thoroughly combined. Cover the skillet and allow the mixture to gently simmer about 5-10 minutes, until the zucchini reaches desired level of tenderness. Remove from heat and keep covered.
- Make cornbread muffins of choice, following the recipe instructions. Once the muffins are done. Place the skillet of enchilada stew back on the burner and warm over low heat.
- To serve, evenly divide the enchilada stew among 4-5 bowls and top with a cornbread muffin (or two).
- Garnish with a sprinkling of fresh chopped cilantro and lime wedges, if desired. Absolutely delicious! Enjoy!
Notes
This enchilada stew is perfect for freezing. So why not maximize your time and make a double batch? Serve half now and freeze half of the stew for later. That way, you'll have a delicious dinner ready to go – just thaw the stew overnight in the fridge, warm and serve with leftover cornbread muffins.