Green Chili Pie (Paleo/Gluten and Grain Free) (Edit recipe)

Green chili "pie" loaded with plantain strips and shredded chicken, please pass the salsa and guacamole! The plantain strips bake up in the green chili and are just the perfect texture. Like a tamale and an enchilada had a baby, so yummy. You can easily double the recipe, make even more people happy and then you’d still have leftovers! For a version using corn chips, try out the Green Chili Chicken Bake

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	237
Fat:	14 g
Carbohydrates:	7 g
Protein:	26 g
Cholesterol:	53 g
Sodium:	12679 mg
Fiber:	2 g
Sugars:	3 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 5-7

Ingredients

4 cups Chicken Bone Broth, (1 c reserved)
7 oz Green Chilies, can, diced
.333 cup Salsa, of your favorite
1 tsp Ground Cumin
.75 tsp Redmond Real Salt
.5 tsp dried Oregano, rubbed
1-2 whole Lime Juice, roughly 3-4 tbsp
.125 tsp Black Pepper, of, ground
.125 tsp Chipotle Powder, (opt)
.25 cup Coconut Milk, full fat, or milk of choice
1.5-2 cups Chicken Breast, cooked & shredded chicken
.25 cup Cilantro, handful, optional
.5 tsp Chili Flakes, chipotle (opt)
4.5 oz Sea Salt, bags Artisan Tropic plantain strips
1-2 Tbsp Cilantro, roughly chopped for garnish
3-4 Tbsp Mild Cheddar Cheese, diary free as needed, shredded

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Process

Cook Mode

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

In a medium stock pot, combine chicken broth, green chilies, salsa, cumin, salt, oregano, lime juice, black pepper and chipotle chili powder (if using.) Simmer over medium heat until flavors have mingled, approximately 12-15 minutes over medium heat and then bring to a slow boil.
While broth is simmering, combine coconut milk, reserved 1 cup of broth and cassava flour to make a slurry and while whisking, slowly pour slurry into hot broth and whisk continually. Mixture should thicken up as you whisk.
Add in shredded chicken, chopped cilantro and chipotle flakes (if using) and stir to combine, adjust with additional lime juice and salt if needed.
Preheat oven to 400° and spray a 7½ -8 cup baking pan with avocado or coconut oil. Pour about ½ cup of green chili into the bottom of the pan and swirl around to coat. Empty one bag of plantain strips into the baking pan then pour about 2 cups of the green chili on top. Using a couple forks, move strips around so they all get coated well. Repeat with the second bag of plantain strips and 2 more cups of green chili. If you have a little green chili leftover, you can add a little more on top before adding garnish of cilantro, green onions, tomatoes and raw cheese.
Cover with foil and bake for 20 minutes, remove foil and continue to bake for an additional 5-8 minutes or until bubbly around the edges.
Remove from oven and let cool slightly before serving, it will be VERY hot and will slice better if you give it some time to set up.
Serve by either slicing or simply spooning it out onto individual plates with additional plantain strips, guacamole and salsa.
Store any leftover in the fridge for about week.