Verde Chicken Enchilada Casserole
Is there anything better than Mexican Food? Or Casseroles? If you’re like me, they’re each a little slice of heaven on earth.
I’ve eaten way more than my fair share of enchiladas growing up in Texas and it was hard to say goodbye to them when I first adopted the AIP Protocol. But having found amazing brands like Siete Tortillas, I can live the dream again! Their Cassava and Coconut variety is absolutely amazing, and holds up well in this casserole without getting soggy!
Now, my love for casseroles…I think my favorite thing is how stinkin’ easy they are. Well, and how far they go! We had this for dinner and I’m completely stoked because it made enough for leftovers tomorrow 🙌🏻!
A word about dairy free cheese… short of making it yourself out of almonds or cashews, it can be pretty hard to find a good-quality dairy free cheese. Nut-based cheeses are definitely an AIP Reintroduction, and I’m of the mind the store-bought, nut-free versions should be treated that way as well (and be treated as a not-too-often treat). Here’s why:
Many of them have soy…I always recommend avoiding soy altogether; it’s one of the most commonly genetically modified crops out there, it’s a phytoestrogen, and does not offer a large nutrient profile.
Many contain sub-par and potentially toxic oils, such as canola and safflower.
Most contain binders and thickeners that are known to damage the gut.
Having said that, I have yet to find a perfect store-bought dairy free cheese, and this is why I rarely use it, even after reintroductions. However for those times that I do, the brands that I use are either Follow Your Heart, or Daiya. I hope that helps :)
Ok, on with the recipe!
•4 medium chicken breasts, precooked and shredded
•1 can full fat Coconut Cream
•3 tbsp Apple Cider Vinegar
•1/2 tsp Sea Salt
•2 tbsp fresh Cilantro, chopped (plus a bit for garnish)
•1 1/2 tsp onion powder
•1 1/2 tsp garlic powder
•2 packages Siete Tortillas, Coconut and Cassava variety
•2 cups dairy free cheese
•Verde sauce (below)
Preheat oven to 350.
Make the Verde Sauce
In a small bowl, combine the coconut cream, apple cider vinegar and sea salt.
In a large bowl, combine the shredded chicken, 1 - 1 1/2 cups of the coconut cream mixture (to your desired creaminess), garlic powder onion powder and Cilantro.
Lightly oil a large glass baking dish.
Place 3 Tortillas in the dish. They will overlap. Add a 1 inch layer of the chicken mixture. Add a 1 inch layer of the green sauce. Add a layer of cheese, approx 1/2 cup.
Repeat the tortillas/ layers 2 more times (you will have 3 layers of tortillas and 2 layers of chicken/ sauce).
Top the final layer of tortillas with green sauce and cheese.
Bake for 20 minutes, then garnish with Cilantro.
•3/4 white onion
•1 small bunch of Cilantro
•1 medium-large avocado
•3 1/2 tsp lime juice
•1/2 can full fat coconut cream
•1 1/2 tsp sea salt
•1 tsp garlic powder
Combine all ingredients in a blender and process until smooth.