This recipe is based off a recipe in the Sneaky Chef book. I used pinto beans and chicken (both are Endo Diet-friendly), but you could use ground beef or turkey like the recipe in the book. My husband and I liked it but I should have add just a tad more cumin.
1 lb chicken breasts, ground beef, ground turkey or 2 cups cooked beans (or any combination of these)
2 cloves garlic, chopped or about 1 1/2 tbsp of garlic powder
1 onion, chopped
1 10 oz can tomato puree
1/4 cup Orange Puree
1/4 cup White Puree
1/4 cup White Bean Puree
1/2 cup Green Puree
at least 1/2 tbsp cumin
at least 1 tsp oregano
at least 1/2 tbsp pepper
at least 1 tsp coriander
shredded cheese (optional- not Endo Diet friendly, but I put it in the ones for my husband)
at least 8 small tortillas (corn are Endo Diet friendly most of the time)
Mix spices, tomato puree and other purees in a medium bowl to make the enchilada sauce.
For ground meat, cook onions and garlic for about 5 minutes over medium heat, then add in and brown ground meat. Then mix in half the enchilada sauce.
For chicken, put chicken breasts in a small sauce pan with half the enchilada sauce. Simmer for 1 1/2 hours and then shred chicken.
Preheat oven to 400 degrees. After filling is cooked, light grease the bottom of large casserole or baking dish with olive oil and then coat with half the remaining enchilada sauce. Fill with filling and cheese (if using) and roll enchilada, placing seam side in dish. After all enchiladas are rolled, spread remaining sauce over top and sprinkle with cheese (optional). Bake for 20 minutes or until light browned.
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