Enchilada Pot Pie


Easy one-skillet meals are one of my favorite time-saving strategies for getting a healthy meal on the table during busy weeknights, which is why they regularly appear in my weekly meal plans. This hearty Enchilada Pot Pie comes together in minutes and captures all of the rich, satisfying flavors of chicken enchiladas without all of the fuss of stuffing and rolling them.

Of course technically speaking, this isn't a "pot pie" in the traditional sense. However, the addition of a tasty cornbread muffin gives this zesty Mexican-style stew a satisfying pot pie flavor the whole family will love!

Plus, this tasty dish is perfect for freezing. So why not maximize your time and make a double batch? Serve half now and freeze half of the stew for later. That way, you'll have a delicious dinner ready to go when you're short on time. Just thaw the stew overnight in the fridge, warm and serve with leftover cornbread muffins. Easy, healthy and delicious!

One-Skillet Enchilada Pot Pie (gluten-free, dairy-free)

1 batch of homemade gluten-free or grain-free cornbread muffins
1 tablespoon olive oil
1 cup finely diced yellow onion (1 small onion)
1 cup diced yellow or red bell pepper
1 medium zucchini, diced
1-2 teaspoons minced jalapeño pepper
3 garlic cloves, minced
1/2 teaspoon sea salt
2 cups shredded roast chicken
1 (15 oz). can black beans, rinsed and drained
1 1/2 cups mild enchilada sauce
Optional: Fresh cilantro, lime wedges and shredded cheddar cheese

1. Make cornbread muffins of choice, following the recipe instructions. Allow to cool on stovetop.

2. Meanwhile, in a large skillet over medium-high heat, add olive oil and onion. Sauté until onion begins to soften (about 3-4 minutes). Then add the bell pepper, zucchini, jalapeño and garlic. Continue to sauté until the onion is translucent and lightly golden brown.

3. Next, add the salt, chicken, black beans and enchilada sauce. Mix together until thoroughly combined. Cover the skillet and allow the mixture to gently simmer about 5-10 minutes, until the zucchini reaches desired level of tenderness.

4. To serve, evenly divide the enchilada stew among 4-5 bowls and top with a cornbread muffin (or two).

5. Garnish with a sprinkling of fresh chopped cilantro, shredded cheddar cheese and a squeeze of lime, if desired. Absolutely delicious! 

Kelly Smith

Kelly loves the Lord, her family, and sharing her passion for gluten-free whole food cooking and meal planning with others. She is a full-time homemaker who loves spending time with her awesome hubby and boys. Kelly's whole food journey began in 2006 when she was diagnosed with a chronic auto-immune disorder. Since then, the Lord has blessed her with an amazing recovery - a testament to His grace and the health benefits of eating healthy. Kelly shares her knowledge and love for whole food cooking at The Nourishing Home.