Southwest Chicken Enchilada Casserole
Rated 4.4 stars by 9 users
Author
Alex Snodgrass
Servings
6
Cook Time
30 minutes
Gluten-Free
Grain-Free
Ingredients
-
2 cups shredded, cooked chicken (I use rotisserie)
- One 4-ounce can diced green chiles
- One 15-ounce can black beans, drained and rinsed
- ¼ cup low-sodium chicken broth
- 1 bottle SideDish Southwest, dividedÂ
- 8 grain-free tortillas (I use Siete Almond Flour)
- 1 cup shredded Monterey Jack cheese
- ¼ cup thinly sliced jalapenos, optionalÂ
- Freshly chopped cilantro leaves, optional for serving
- 4 radishes, cut into matchsticks, optional for serving
Method
Preheat the oven to 375℉.
In a bowl, combine the chicken, green chiles, black beans, broth, and ¼ cup of SideDish Southwest Dressing. Stir to combine. Set aside.
In a 10-inch or 12-inch cast iron skillet, pour ¼ cup of SideDish Southwest in the bottom and spread until it evenly coats the bottom in a thin layer. Layer 3 tortillas over the sauce to cover the bottom of the skillet. Top with half of the chicken mixture, then 1/3 cup of the cheese.
- For the second layer, lay 2 more tortillas on top, the remaining chicken mixture, and 1/3 cup more of the cheese.
Finish by topping with 3 more tortillas, the remaining SideDish Southwest Dressing and spread across the tops of the tortillas, and the remaining 1/3 cup of cheese. Top with the sliced jalapeños, if using.
- Transfer to the oven and bake, uncovered, until the cheese is bubbly and slightly browned, about 15 minutes.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with cilantro and radishes, if desired.