Green Chili Chicken Enchiladas

A few weeks ago I bought a jar of Ol' Gringo Green Chili Sauce for some fiesta stuffed bell peppers and noticed a scrumptious looking recipe on the back. It's not paleo, but it is gluten free!

I boiled three chicken breasts and then shredded them and mixed in a can of diced green chilies, diced bell peppers, and a dash of cayenne pepper, cumin, garlic powder, and sea salt. Then I layered corn tortillas in the bottom of a 8x8 pan, topped with 1/3 of the chicken mixture, then a then layer of the green chili sauce. I continued layering until the pan was full and popped it in the oven at 375 until it was bubbly and done-looking. Then I topped it with a layer of freshly grated Monterrey jack (yummmmmmm!) I served it with sour cream (dairy overload!) and avocado slices. Avocado was a fail. I still can't digest them and it turns out that the hubby doesn't like them. All that aside, the enchiladas were de-LISH!


My frugal side came out today and I'm so proud of the lunch I tossed together!



Steak bruschetta leftovers in a corn tortilla with sliced bell peppers. on a paper towel, because I'm classy like that!  s

Again, not paleo. But, gluten free and in my fridge, so it works for a Thursday!

Farmer's Market at the foot of the mountains. I freaking love this state!

I also headed over to a local farmer's market on my lunch break. Let down, I walked away empty handed. The reasoning though, is a positive one. I can find almost all of the items available at the farmer's market in my local King Soopers for the same price if not cheaper! (Can I tell you again how much I love that store!?) They're big on supporting local farmers which is a major win!