Whole30 and Paleo Enchilada Casserole
Author: Savor and Crave
Course dinner
Cuisine Mexican
Keyword Chicken Enchiladas, Paleo, Whole30
9x13 casserole dish
2 quart saucepan
large skillet
For the Paleo/Whole30 Enchilada Sauce
- 3 tbsp ghee unsalted
- 3.5 tbsp arrowroot powder
- 1½ tbsp chili powder
- 2 tsp garlic powder
- 1½ tsp smoked paprika powder
- 1 tsp ground cumin
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp chipotle powder
- 1 tsp dried oregano
- ½ tsp kosher salt
- 5 tbsp tomato paste
- 3 cups chicken bone broth
For the Enchiladas
- 1 tbsp avocado oil
- 2 lbs ground chicken 8% fat, 92% lean
- 1 white onion diced
- 1 yellow bell pepper diced
- 1 tsp garlic minced
- 2 cans mild diced green chilis (4 oz cans)
- 2 tsp kosher salt
- 1 ½ tsp fresh cracked black pepper
- 6-8 grain-free tortillas Siete cassava burrito size or cauliflower tortillas are my favorite
- 1 cup shredded mexican cheese omit for paleo/whole30
Garnishes
- jalapeno thinly sliced
- avocado sliced
- cilantro chopped
For the Paleo/Whole30 Enchilada Sauce
This sauce comes together fast, it's pretty important to measure all your dry ingredients and put in bowls before getting started. In 1 bowl place arrowroot flour (3½ tbsp). Combine all your spices in another bowl - chili powder (1½ tbsp), garlic powder (2 tsp), onion powder (1 tsp), ground cumin (1 tsp), smoked paprika (1½ tsp), chipotle powder (½ tsp), cayenne (½ tsp), oregano (1 tsp), salt (½ tsp) and stir. Place your tomato paste and broth near the stove as well. Place your 2 quart saucepan over medium heat and add unsalted ghee (3 tbsp). Once melted add arrowroot powder (3½ tbsp) and whisk until well combined and slightly bubbling. Time to toast your spices, add your pre-measured bowl of spices and constantly whisk until spices become aromatic - about 1-2 minutes. Turn down heat to medium low and add in tomato paste (5 tbsp) and stir for 1 minute.
While continuing to whisk your spice mixture add 1½ cups of broth, allow the sauce to thicken, then add another ½ cup. Continue this process until all bone broth has been used. This should take about 5 minutes.
Remove from heat and set aside.
For the Enchiladas
Place your large skillet over medium-high heat and add your avocado oil (1 tbsp). Once hot, add in the ground chicken (2 lbs) and let cook for about 4 minutes using a wooden spatula to break up the meat. After the 4 minutes is up (your meat is not fully cooked), add in your whole diced white onion, whole diced yellow bell peppers, minced garlic (1 tsp), both cans of mild diced green chilis, kosher salt (2 tsp), fresh cracked black pepper (1½ tsp). Saute until meat is just cooked through, the onions and bell peppers should be al dente, this should take about 5-8 more minutes.
Remove meat from heat. Add 1¼ cups of the enchilada sauce to the pan, stir well to combine flavors
Build your Casserole
Add a ½ cup of your meat mixture and spoon in 2 tbsp of drippings (liquid fat) from your meat mixture to the base of your 9x13 inch casserole dish and spread evenly.
Use 1½-2 tortillas to fully line the casserole dish. Pour atop your tortillas ½ cup of enchilda sauce and ¼ cup of cheese, evenly spread the sauce and cheese to fully coat your tortillas. Then evenly spread 1½ cup of your meat mixture.
Repeat the above step 2 more times. Then line evenly spread any remain cheese and sauce on top.
Fully line the casserole dish with 1½-2 tortillas and spread any remaining meat on top. Then drizzle any remaining sauce and sprinkly left over cheese ensuring you cover all surfaces of the tortillas.
Place casserole dish in 350°F oven, uncovered, for 10-15 minutes, or until the casserole is nice and bubbly.
Garnish
When ready, serve up your delicious chicken enchiladas with sliced avocados, thinly sliced jalapenos, and roughly chopped cilantro.
Enjoy!
