Chicken Free Chicken Enchilada Casserole
Total time1 hr 10 min
Prep time25 min
Cook time40 min
4.8(9)
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Learn more →Ingredients
6 servings
For the enchilada sauce
- 2 tbsp garlic-infused oil
- ½ cup scallion greens, thinly sliced
- 2 tbsp gluten free flour
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp chili powder
- 1 can (14 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chiles
- 1 ½ cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp salt
For the filling
- 2 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp garlic-infused oil
- 1 medium red bell pepper, diced
- ½ tsp salt
For the casserole
- 12 small (6-inch) corn tortillas
- 2 cups shredded cheddar cheese
For serving
- ¼ cup scallion greens, thinly sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 2
Make the sauce: Heat 2 tbsp garlic-infused oil in a large saucepan over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes. Sprinkle in the gluten free flour and stir constantly for 1 minute, until the mixture looks dry and slightly golden.
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