Eclectic Enchilada Pie with Cilantro Chimichurri

The reason I call this enchilada dish eclectic is because you can literally throw any vegetables into it. Got some sweet potatoes you want to use up? Throw it in. Got some kale that you know you can't use, but you just couldn't pass up the giant bag of organic kale goodness at Costco? Throw it in.

I literally can't get enough of this. I have made it twice within one week... So you know I am obsessed.



Here is for how I made this specific (and favorite) variation of the Eclectic Enchilada Pie:


Ingredients:

Veggies:
1 Tbs coconut oil
1 onion -- diced (whichever color you prefer)
2 bell peppers -- chopped into 1/2 inch pieces (whichever color you prefer, I like to mix red & green)
8 oz of mushrooms -- washed and sliced
1 zuchini -- cut long ways into fourths and then sliced into 1/4 inch pieces
2-4 handfuls of kale - stemmed and chopped into fine pieces (helps the kale to wilt faster)

2 Gluten Free tortillas -- I like the flavor of La Tortilla Factory's Smart & Delicious Wheat/Gluten Free Softwraps - or home made rice tortillas.

Sauce:
1 - 28 oz jar diced tomatoes with green chilis
ancho chipotle powder (to taste.. I like mine smokey and spicy so I pour in a LOT)

Chimichurri:
1 bunch Cilantro (Chopped fairly fine)
1/4 cup EVOO (extra virgin olive oil)
2 Tbs White Wine Vinegar
Crushed red pepper flakes (to taste)
Salt and Pepper (to taste)

Process:
Preheat oven to 400 degrees.
Throw all of the veggies (except the kale and zucchini  into a skillet or a large bottomed pot with the coconut oil and sauté until the veggies are almost soft. When the veggies are part way done, add the zucchini and kale - they cook much faster than the other veggies. Meanwhile, add the jar of diced tomatoes and the chipotle powder to a sauce pan and heat on the stove. I leave all of the juice in the tomatoes and cook it on high heat so that some of the juice cooks off and it leaves the tomatoes really soft and saucy. <-- Very technical, I know.

Once the sauce and veggies are ready, take a 9 inch pie dish and add put a little sauce in the bottom (about one and a half cooking spoons full, just to line it.) Layer a tortilla on top. Add a layer of veggies, then a layer of sauce, next another tortilla, then a layer of sauce, and then a layer of veggies. Bake in the oven for 20-30 mins depending on how crispy you like your edges. The tortillas get really soft, and almost take on a lasagna noodle texture.

While that is baking, Take all of your ingredients from the chimichurri and add to a mason jar. Shake and go.

Serve hot with cool chimichurri on top. YUMMO

I made a double batch and put it in individual containers for lunches, I just pop them into the toaster oven and they are good to go. Keep the chimichurri in the fridge. If for some reason you have extra veggies that didn't all fit into the enchilada pie, save them and serve them over cooked quinoa! Dont forget to have some chimichurri with it! Cilantro addicts, unite! :)

♥ E