Description
This Chicken Enchilada Casserole is gluten-free and covered with a creamy green chili sauce that permeates each bite. It’s the perfect way to celebrate Cinco de Mayo or any other fiesta!
Ingredients
Scale
- 1 lb. of chicken, shredded
- 15 white corn tortillas
- 1 tablespoon of coconut oil
- 1 cup yellow onion, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon of ground coriander
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 3 cups of low sodium Chicken Stock
- 2 {4 oz.} green chilies, diced
- 5 oz. of plain Chobani greek yogurt
- 2 tablespoons of arrowroot
- 1 cup of low-fat mozzarella cheese, shredded
Instructions
- Preheat oven to 350º.
- Shred 1 lb. of cooked chicken breast. Set aside. {I poached mine but you could use rotisserie if you’re looking for a time saver}
- Heat a large skillet to medium high heat. Add coconut oil, once melted add 1 cup of chopped yellow onion. Saute until translucent, about 3-4 minutes.
- Next add minced garlic cloves, saute for 30 seconds. Add in ground coriander, ground cumin, salt, and pepper. Stir and then add in chicken stock and green chilies.
- Bring to a boil, and simmer for 5 minutes.
- Next add greek yogurt, mix until yogurt is completely combined then whisk in arrowroot. {found in the spices section, acts as a thickener like flour or cornstarch} In a 9×13″ pan, spread a small amount of sauce on the bottom.
- Alternate layers of tortillas, suizas enchilada sauce, shredded chicken and repeat. Finish with shredded low-fat mozzarella cheese on top.
- Bake for 30 minutes.
- Serve with freshly diced avocado, tomatoes, and cilantro.
Nutrition
- Serving Size: 1 square
- Calories: 196
- Sugar: 2 g
- Sodium: 434 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 7 mg
