Massive Enchilada Casserole
3 lbs boneless chicken thighs
3 lbs grounds beef
Enchilada Sauce (Recipe below)
2 cans of corn
2 cans black beans
3 cups cauliflower rice
2 medium onions, thinly sliced
2 small cans green chilis (fire roasted)
1 bunch cilantro, chopped
2 bunches green onions, chopped
2 cups shredded cheese of your choice.
1 large casserole/baking dish
Brown the ground beef in a large saute pan and add it to the casserole dish.
While the beef is browning, add the chicken thighs to a pressure cooker with 1 cup of liquid (salted water, chicken stock etc.). Seal, set to pressure cook on high, and cook for 25 minutes. Release the pressure carefully, open the cooker, and shred the chicken.
Roast the broccoli: Chop broccoli into bite-sized pieces. Toss in coconut oil, salt and pepper, spread in one layer on a sheet pan, and roast at 400F for 25 minutes.
On a separate sheet pan, toss the cauliflower rice with oil, salt and pepper, spread in an even layer, and roast at the same time as the broccoli.
Drain and rinse the canned corn and beans. Stir together with the cans of green chilis, set aside.
When the beef is done browning (add it to the casserole dish) throw away excess fat or liquid in the pan and add the sliced onions to the pan. Cook over medium heat until the onions are lightly browned.
Stir together the beef and shredded chicken. Stir in about 2 cups of enchilada sauce. Spread this flat in the casserole dish.
Toss together the remaining ingredients with ½-1 cup enchilada sauce and spread on top of the meat mixture.
Top with shredded cheese and place in the oven. Set the oven to broil on high for about 5 minutes, just until the cheese is melted and slightly browned. Keep an eye out for burning.
Serve with sour cream, additional green onions, salsa, and guacamole.