![]() ![]() If you want to give this dish an extra kick, throw in some jalapeños or a little cayenne pepper! I like my green chili enchiladas a little spicier, but my kids don’t, so go crazy with toppings! Shredded cheddar cheese or shredded Monterey jack cheese (I like a blend of both).Cooked chicken breasts – canned chicken or rotisserie chicken also work in a pinch.Ingredients for Chicken Enchilada Casserole I like to have sour cream, salsa, shredded lettuce, diced tomatoes, and jalapeños on hand when I make this chicken enchilada casserole. I use whatever toppings I have around the house so the finished casserole gets its own flair each time. It’s sure to be a hit with the entire family! The use of green chilis plus green chili enchilada sauce gives this dish extra chili flavor! The extra layer of cheese in the middle is a great touch, too.Įvery time I make this dish, it’s always different. Served up with a little sour cream, chips & salsa, or even guacamole. Like this recipe? Pin it to your CASSEROLE board! Looking for another spin on the classic enchiladas? Try our One Pot Enchilada Soup for a deliciously hearty soup with leftovers for days and a night of easy cleanup! However, they take way less time to get to the dinner table! This Green Chili Chicken Enchilada Casserole tastes just like the traditional enchiladas you love. My family loves green chile chicken enchiladas, but all that frying, filling and rolling takes a lot of time! I wanted to be able to make something delicious without losing my afternoon. ![]() I would prep the entire casserole the weekend or night before, store it in the refrigerator, then come home and put it in the oven for a no-fuss dinner.Green Chili Chicken Enchilada Casserole is a quick and easy dish for Mexican night! Make it your own with your favorite toppings for a cheesy, flavorful meal! Time saving tip: This recipe bakes for a long time! If you don’t have time to prepare it during the day, you won’t want to come home from work and do all of the prep work, then wait over an hour for it to bake. This is also amazing for lunch leftovers! Enjoy:) for an hour and 20 minutes and you have a creamy, delicious, comforting meal. ![]() ![]() Then add the garlic, green onions and juice from 2 limes(this is what gives the casserole the tang you would get from sour cream).Īdd the green chili mixture to a large casserole dish with all of the other ingredients (eggs, cashew cream, rice, salsa verde and chicken mixture) and stir to combine.īake at 350F. Saute your chicken and green chilis over medium heat. When your cashews are soaking, make the rest of the casserole. All you do is soak cashews for minimum 2 hours in water (or vegetable broth if you are making something savory like this casserole) then blend in a blender. Whenever I come across a recipe that calls for yogurt or sour cream, I make cashew cream and it really does the trick. The secret to this casserole is the cashew cream. To keep it paleo, use only the cauliflower rice! So, attempt two included 3/4 cups of jasmine rice and it turned out really well too, but was no longer paleo. When I first attempted this recipe I strictly used cauliflower rice and it turned out really well but Mitch wanted some real rice in there. Her casserole looked delicious but I wanted to try to make it dairy and grain-free. This recipe was inspired by a recipe on one of my favorite blogs, Iowa Girl Eats. Salads just aren’t cutting it but, creamy, green chili casseroles are. But anyways, this gloomy weather has definitely meant more comfort food in our house. like it. I always rave about the weather in Denver and have gotten pretty used to waking up each morning to blue skies and sunshine…it’s amazing how much energy that gives you. It’s gloomy, rainy, & cold in Denver and it’s been like this for weeeeks. ![]()
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