Vegetarian Chicken Enchilada Casserole

Total time1 hr 10 min

Prep time25 min

Cook time40 min

4.8

(9)

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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 tip
Use 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 tip
Choose 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
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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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