From the other night, Deconstructed Enchilada: Organic free range chicken chopped, 1 can pinto beans, 1 can sliced black olives, 1 large zucchini chopped, 1 can GF enchilada sauce. Toppings: Mexican cheese grated, dollop of Greek yogurt, chipotle hot sauce and dried cilantro.
I browned and cooked the chicken in a cast iron skillet. Then removed the chicken and placed on a plate. I cooked the zucchini until almost tender. Then I added back the chicken, beans, olives and enchilada sauce. Stirred together and simmered covered for about 15 minutes. Then I spooned a serving into a bowl and added toppings. Could be served with tortilla chips on the side if you wanted.
Gluten free and low carb! So good!