Verde Chicken Enchilada Casserole

Verde Chicken Enchilada Casserole

Gluten Free and Dairy Free

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

2 cups Shredded Chicken or Slow Cooker Chicken Verde (see Mexican/Tex-Mex section for recipe)

2 cloves Minced Garlic

1 tsp Light Olive Oil or other Vegetable Oil

2 cups (16 oz) Salsa Verde

½ cup Plant-Based Sour Cream

¼ cup cilantro leaves, chopped

1-1/2 cups Plant-Based Shredded Pepper Jack Cheese or Cheddar Cheese

1 tsp Ground Cumin

½ tsp Ground Coriander

18 Gluten Free Corn Tortillas (Taco Size)

Directions:

1.      Preheat oven to 350 degrees

2. Heat oil in a 10 or 12” skillet over medium heat, then cook garlic for one minute.

3.       Stir in the salsa verde. Warm for 1-2 minutes, then set off the heat.

4.       Stir in the sour cream, cilantro, ground cumin, and ground coriander.

5.       Set 1 cup of the sauce for assembling the casserole.

6.       Add the shredded chicken or shredded Slow Cooker Chicken Verde to the sauce in the skillet.

7.       Add 1 cup of the shredded cheese into the skillet.

8.       Stir to combine chicken, sauce, and cheese.

9.       Spray a 10x13 baking dish (the kind you would use to bake lasagna) with cooking spray.

10.       Pour about 1/3 of the sauce you set aside into the bottom of the baking dish and spread evenly with a spoon. Save the rest of the sauce for the top of the casserole.

11.   Lay 6 corn tortillas on the bottom of the baking dish covering the bottom. They may overlap a little. That is ok.

12.   Spread half of the chicken, sauce, cheese mixture evenly on top of the first 6 tortillas.

13.   Add 6 more corn tortillas on top of the chicken, sauce, cheese.

14.   Spread the other half of chicken, sauce, cheese mixture evenly over that tortilla layer.

15.   Place the last six tortillas on top, then pour the rest of the reserved sauce on top and spread evenly.

16.   Top with the remaining ½ cup of shredded cheese.

17.   Cover with aluminum foil, then bake for 15 minutes.

18.   Remove the aluminum foil, then bake for 10 more minutes to melt the cheese.

Garnish options:

More cilantro

Pickled Jalapenos

More plant-based sour cream

Sliced Avocado