Southwest Chicken Enchilada Casserole

Name: Southwest Chicken Enchilada Casserole
Cook time: 30 min
Total time: 30 min
Yield: 6
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 Chili Lime Vinaigrette, divided; 8 grain-free tortillas (I use Siete Almond Flour); 1 cup shredded Monterey Jack cheese; ¼ cup thinly sliced jalapenos, optional; Freshly chopped cilantro leaves, optional for serving; 4 radishes, cut into matchsticks, optional for serving

Alex Snodgrass

Servings

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 Chili Lime Vinaigrette, divided
8 grain-free tortillas (I use Siete Almond Flour)
1 cup shredded Monterey Jack cheese
¼ cup thinly sliced jalapenos, optional
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 Chili Lime Vinaigrette. Stir to combine. Set aside.
In a 10-inch or 12-inch cast iron skillet, pour ¼ cup of S ideDish Chili Lime Vinaigrette 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 S ideDish Chili Lime Vinaigrette 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.