Green Chicken Enchilada Casserole

Name: Green Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: ½ tbsp Avocado Oil (1/2 tablespoon avocado oil); 1 piece Yellow Onion (1 small yellow onion, diced); 1 piece Zucchini (1 zucchini, small diced); 4 cloves Garlic (4 cloves garlic, finely minced); 4 cup Chicken Breast (4 cups shredded chicken breast (I used the meat from a rotisserie chicken)); ½ cup Greek Yogurt (1/2 cup plain whole milk Greek yogurt); ¼ cup Lime (1/4 cup lime juice + For serving and garnish: lime wedges, cilantro, sour cream/Greek yogurt, avocado, diced red onion, slice jalapeño); 32 oz Green Enchilada Sauce (32 oz green enchilada sauce, divided); 6 oz Pepper Jack Cheese (6 oz shredded pepper jack cheese, divided); 4 oz Hatch Chili (4 oz hatch chiles); 1 tsp Cumin Powder (1 teaspoon ground cumin); ¼ tsp Red Pepper Flakes (1/4 teaspoon crushed red pepper flake); 0 pieces Table Salt (salt and pepper, to taste); 12 pieces Grain Free Tortilla (12 grain free tortillas (I used Siete)); 4 oz Monterey Jack Cheese (4 oz monterrey cheese)

Green Chicken Enchilada Casserole - Dinner (American)

40 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Avocado Oil½ tbsp · 1/2 tablespoon avocado oil
Yellow Onion1 piece · 1 small yellow onion, diced
Zucchini1 piece · 1 zucchini, small diced
Garlic4 cloves · 4 cloves garlic, finely minced
Chicken Breast4 cup · 4 cups shredded chicken breast (I used the meat from a rotisserie chicken)
Greek Yogurt½ cup · 1/2 cup plain whole milk Greek yogurt
Lime¼ cup · 1/4 cup lime juice + For serving and garnish: lime wedges, cilantro, sour cream/Greek yogurt, avocado, diced red onion, slice jalapeño
Green Enchilada Sauce32 oz · 32 oz green enchilada sauce, divided
Pepper Jack Cheese6 oz · 6 oz shredded pepper jack cheese, divided
Hatch Chili4 oz · 4 oz hatch chiles
Cumin Powder1 tsp · 1 teaspoon ground cumin
Red Pepper Flakes¼ tsp · 1/4 teaspoon crushed red pepper flake
Table Salt0 pieces · salt and pepper, to taste
Grain Free Tortilla12 pieces · 12 grain free tortillas (I used Siete)
Monterey Jack Cheese4 oz · 4 oz monterrey cheese

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Steps

1Preheat oven to 400 degrees and grease a 9×13 baking dish with oil.
2Heat a large skillet over medium high heat. Once hot, add the avocado oil, diced onion, diced zucchini, and minced garlic. Sauté the garlic, onion, and zucchini in avocado oil until tender. Set aside.
3Make the Filling
4Add the sautéed veggies, shredded chicken, Greek yogurt, lime juice, 1 cup of enchilada sauce, 4 oz shredded pepper jack cheese, hatch chiles, ground cumin, crushed red pepper, salt, and pepper to a mixing bowl. Stir until everything is well combined.
5Assemble the Casserole
6Coat the bottom of the 9×13 baking dish with 1/3 cup of enchilada sauce. Then place a layer of 4 tortillas in the dish (they will overlap some). Next, add approximately a heaping cup of the chicken filling and spread out with a spatula or the back of spoon. Then pour on 1/3 cup of enchilada sauce. Repeat the process until all of the tortillas are used, you will have 3 layers ending with chicken filling on top.
7Pour the remaining enchilada sauce over the casserole and then sprinkle with an even layer of the remaining 2 oz of shredded pepper jack and 4 oz Monterrey cheese over the casserole.
8Bake at 400 degrees for 20-25 minutes until cheese is melty, bubbly, and beginning to brown.
9Garnish the enchilada casserole with chopped cilantro, diced red onion, sliced avocado, sliced jalapeño, sour cream or Greek yogurt, and fresh limes.