Green Chili Chicken Bake
A remake of a classic dish my mom used to make for our family when I was a child. She used to make family size pots of green chili and when it got down to just a little bit left this was her go-to for using it. It's a great way to also use of those leftover crumbs of corn chips at the bottom of the bag. Such a creative way to repurpose those leftovers and making it a whole new meal. As a child I don't remember thinking how brilliant she was, but I certainly appreciate it now! Feel free to use a dairy free cheese as needed or even plantain strips if you don't tolerate corn chips.
15 minutes
30 minutes to 35 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 663 |
| Fat: | 40 g |
| Carbohydrates: | 13 g |
| Protein: | 52 g |
| Cholesterol: | 167 g |
| Sodium: | 969 mg |
| Fiber: | 3 g |
| Sugars: | 2 g |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
- 2 cups2 cups2 cups Chicken Broth (Low Sodium)
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Otto’s Naturals Non-GMO Cassava Flour, or brand of choice
- 1 whole1 whole1 whole Green Enchilada Sauce, Siete brand, 15oz jar
- 7 oz7 oz7 oz Green Chilies, fire roasted is my favorite
- 2 cups2 cups2 cups Chicken Breast, pre-cooked and shredded
- .25 cup.25 cup.25 cup Cilantro, finely chopped, plus additional on top before baking
- 1 whole1 whole1 whole Corn Tortilla Chips, 7.5 oz bag, my fav are the Siete Maiz Totopo Corn Chips, Sea Salt or Lime variety
- 1.5 - 2 cups1.5 - 2 cups1.5 - 2 cups White Cheddar Cheese, grated, can sub dairy free as needed
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400° and spritz a 7- 8 cup baking dish with avocado oil.
- Add ½ cup of the broth and the cassava flour to a medium sized mixing bowl and whisk well to combine until all flour is incorporated.
- To that, add the rest of the chicken broth, the enchilada sauce and green chilies, whisking to combine, then add shredded chicken and cilantro, if using and stir.
- Pour ½ cup of this mixture into the bottom of the prepared pan, swirling to coat. Add half the bag of chips to the pan, distributing evenly. Pour two cups of the sauce over the top of the chips, moving chips around slightly to distribute the sauce. Sprinkle half of the cheese on top, then repeat adding the rest of the chips, sauce and cheese, sprinkling additional cilantro on top is desired.
- Cover with foil and bake for 25 minutes, then remove foil and continue baking for an additional 8-10 minutes or until the sauce is bubbly, cheese is melty and slightly browned. Remove from the oven and let it cool slightly before serving, it will be very hot.
- Garnish if desired with toppings(see not below), slice and serve with extra chips, your favorite salsa and/or guacamole. Store leftovers in the fridge for up to 5 days or so
Notes
OPTIONAL GARNISH on top before serving: shredded iceberg lettuce, chopped tomatoes, salsa, chopped avocado, sliced olives, sliced green onions, pickled jalapeños, sliced radishes. So many ways to customize and enjoy!
Before baking, I like to use a spoon to move the chips/sauce around in the pan, but this isn’t necessary. Sauce will thicken and bubble around all the chips as it bakes.
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My Notes:
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2 responses to “Green Chili Chicken Bake”
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Do you think you could prep this ahead of time and freeze?
I’ve not tried to prep it too long before baking it, but it’s worth trying! Maybe make a half batch in a smaller pan so you’re not risking as many ingredients and see how you like the results! Thanks for checking!! ~Michelle