Michelle’s Green Chile Chicken Bake (Edit recipe)

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Meet Michelle Daniels! (A.K.A.@backporchpaleo on Instagram). Michelle runs a food blog with her daughter, Makenna, and has a cookbook, too. She is also a member of our Culinary Creators familia! On a recent trip to our Siete HQ, she created a Green Chile Chicken Bake using our Green Enchilada Sauce and our Maíz Sea Salt Corn Tortilla Chips. It was baked to perfection and full of heritage-inspired flavor!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes to 35 minutes

INGREDIENTS

8

Serves: 4-6

Ingredients

2 cups Chicken Broth
3 Tbsp Cassava Flour
15 oz Green Enchilada Sauce - Siete Foods, (1 jar)
7 oz Green Chiles, Fire Roasted, (1 can)
2 cups Chicken Breast, cooked/shredded
1/4 cup Cilantro, finely chopped
7.5 oz Maíz Sea Salt Corn Tortilla Chips - Siete Foods, (1 bag)
1.5 cups White Cheddar Cheese, shredded, up to 2 cups (dairy free optional)

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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

Preheat your oven to 400° and spritz a 7- 8 cup baking dish with avocado oil spray.
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 and stir.
Pour ½ cup of this mixture into the bottom of the pan, swirl 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 if 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 below), slice and serve with extra chips, your favorite salsa and/or guacamole. Store leftovers in the fridge for up to 5 days.

Notes

Depending on the chicken broth used, you may need a pinch or two of salt. Taste the finished sauce before assembling and add salt to taste preference. 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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1125
Fat:	52 g
Carbohydrates:	48 g
Protein:	57 g
Cholesterol:	167 g
Sodium:	2173 mg
Fiber:	7 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated for total recipe.