2 cups chopped broccoli (chopped into pretty small pieces)
1 onion, diced
3 cloves garlic, finely diced
1 red pepper, finely diced
1 Tbls. coconut oil
2 small cans sliced black olives
24 oz. enchilada sauce
2 cups shredded jack cheese (or cheddar)
3 cooked chicken breasts, diced
Salt and pepper
2 cups Organic Tapioca Starch
2/3 cup Parmesan cheese
8 Tbsp melted grass-fed butter
2 Tbsp water
2 organic pastured eggs
Preheat oven to 400 degrees.
In large saute pan, heat coconut oil. Saute broccoli, onion, garlic and red pepper in pan until slightly tender. Season with salt and pepper. Pour in a small amount of enchilada sauce to flavor veggies as they cook. Turn off heat.
Mix together all crust ingredients. If it seems like dough is too dry add just a touch more water.
Place parchment paper in bottom of 9 x 13 baking dish. Put dough on parchment paper. Place a second piece of parchment paper over dough and press down to spread out evenly over bottom of pan. Dough should be about 1/4 inch thick. Peal off top layer of parchment paper.
Place dough into pre-heated oven for 10-15 minutes. Take out. Slide parchment paper out from underneath dough. It should slip out easily.
Turn oven down to 350 degrees.
Sprinkle a layer of diced chicken across crust. Then sprinkle a layer of 1 cup shredded cheese. Add a layer of sauted veggies. Pour enchilada sauce over whole enchilada pie. Sprinkle remainder of cheese. Sprinkle black olives over top.
Cover enchilada pie with tin foil and place into 350 degree oven for 1 hour. Remove tin foil from top and cook for about 10 minutes more to let cheese brown slightly.
Take out and let cool. Enjoy!