- 2 tbs High Heat Oil (like Avocado Oil)
- 1 large Onion (chopped)
- 1/2 lb Carrots (chopped)
- 1 Red Bell Pepper (chopped)
- 1 Yellow Bell Pepper (chopped)
- 3 – 4 Celery Stalks (chopped)
- 1 small Zucchini (chopped – optional)
- 1 lb Chicken (cooked and chopped)
- Gluten Free Enchilada Sauce (click here for recipe)
- Corn Tortillas
- 12 oz. Shredded Mexican Blend Cheese
- Preheat oven to 350 F.
- Heat oil in a large pan on medium heat.
- Add onions and carrots and sauté until onions are translucent.
- Add bell peppers, celery (and zucchini if using) and sauté until soft. Remove from heat.
- Layer in 9 x 13 casserole pan – enchilada sauce, tortillas, 1/2 veggie mix, 1/2 chicken, and cheese.
- Then layer again.
- The layer tortillas, enchilada sauce and cheese.
- Bake for 25 – 30 minutes until heated thoroughly.
