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You will need one batch of my enchilada sauce found here in my Chicken Enchilada Casserole. I subbed 1/2-1 teaspoon of gluccie for the brown rice flour to keep this in S territory.
1 pound sliced lean deli meat of choice (about the thickness of tortillas)
Preheat oven to 350 degrees.
Assemble your enchilasagna!
In a 9×13 baking dish layer in 4 slices of your deli meat so it covers the bottom like pictured above. Spread some of the enchilada sauce over the meat.
Layer in half of the ground beef and olives.
Layer on 4 slices of lean deli meat and cover with enchilada sauce.
Layer in the other half of the ground beef and olives.
Cover with the remaining enchilada sauce.
Sprinkle cheese over the top of everything.
Bake for 20 minutes or until cheese is melted and bubbly.
Spanish Cauli Rice:
1 – 12 oz bag of cauli rice (or approx 3 cups of riced cauliflower)
1/2 cup chicken broth
1/2 cup of diced onions
Be sure to check out the Trim Healthy Mama store for all your THM needs!
With Joy ~ Tina