Paleo Chicken Enchilada Casserole

A luscious and authentic Southwest dinner – Paleo style, this tastes even better than the original Tex-Mex version. I made it for a potluck dinner, and it vanished. However no one could believe it is gluten-free, grain-free, corn-free, and cheese-free. It’s almost nightshade-free as well, except for a bit of chili powder. This recipe features my famous No-Tomato Sauce, or you can simplify and use your favorite tomato sauce. It’s pretty easy to make in four layers: spicy chicken, grated veggies, sauce, and crust. Oh, and don’t forget to serve it with yummy Paleo Sour Cream and chopped cilantro. Yield: one 9 x 13-inch casserole. Serves 9 hungry people.

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Hot out of the oven. It smells tantalizing!

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Serve with Paleo Sour Cream and chopped cilantro.

Paleo Chicken Enchilada Casserole

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Ingredients

    Spicy Chicken
  • 1 cup filtered water
  • 1 ½ pounds boneless chicken, organic or non-gmo
  • 2 tablespoons coconut oil
  • 1 large onion
  • 2 cloves garlic
  • ½ teaspoon pure chipotle powder by Los Chileros
  • 4 teaspoons chili powder, or “Chile Molido” by Los Chileros
  • ½ teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon allspice
  • Pinch cloves
  • 2 tablespoons carob or cacao for color
  • Grated Veggies
  • 1 medium sweet potato
  • 1 medium zucchini
  • No-Tomato Sauce: (Or use 2 cups of your favorite tomato sauce)
  • 1 large onion, sliced
  • 2 cloves garlic, chopped
  • 1 carrot, in chunks
  • 1/2 sweet potato, in coarse chunks
  • 1 beet in coarse chunks
  • 1 lemon, peeled, sliced and seeded
  • 2 tablespoons dry oregano
  • Unprocessed salt and pepper to taste
  • filtered water
  • 1-2 teaspoons chili powder to taste
  • Cheesy Crust
  • 1 can thick full-fat coconut milk
  • 1/2 cup nutritional yeast
  • 1/3 cup lemon juice
  • 4 cloves garlic
  • 1 - 2 teaspoons unprocessed salt and black pepper to taste
  • 2 teaspoons ground mustard
  • 2 teaspoons chili powder
  • 2/3 carrot, grated (for cheese color)
  • 3/4 cup softened coconut butter (170 grams if hard)
  • 1/4 cup coconut oil
  • 4 eggs, at room temperature
  • 1 cup almond meal
  • 1/2 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • Garnish
  • 1/3 cup chopped cilantro

Instructions

    Spicy Chicken
  1. Boil the water in a medium saucepan over medium heat. Add the chicken in large pieces and turn the heat down very low. Steam-cook the chicken for about 5 minutes or until it is almost cooked through. Remove from heat and allow to cool. Then cut it into 1/2-inch pieces.
  2. In a large skillet, Heat the oil in a large skillet over medium high heat. Add the onions and garlic, and sauté for 2 minutes or until the start to soften. Add the cooked chicken and spices. Cook briefly about 5 minutes and set aside.
  3. Grate the Veggies
  4. Grate the sweet potato and zucchini in a food processor with grating attachment, or using a box grater. Set aside
  5. No-Tomato Sauce: (Or use your favorite tomato sauce)
  6. Place all the ingredients for the sauce in a large saucepan. Add filtered water barely to cover. Bring to a boil and turn the heat down to a simmer. Cook over low heat for 30 minutes or until the vegetables are quite soft. Taste it and adjust the seasoning to taste like a Mexican tomato sauce. Using a blender or immersion blender, liquefy the mixture until it is smooth and creamy.
  7. Cheesy Crust and Assembly
  8. In a blender or food processor, add all the ingredients for the Crust.
  9. Grease a 9 x 13-inch pan. Put the spicy chicken mixture in first and spread flat. Add the grated veggies. Pour the No-tomato Sauce evenly over the top and smooth flat. Pour the Cheesy Crust on top and spread flat. Bake for 45 minutes uncovered.
  10. Cool for 15 minutes. Serve with Paleo Sour Cream

“We don’t stop playing because we grow old; we grow old because we stop playing” George Bernard Shaw