Easy Layered Green-Chili Chicken Enchiladas
Easy layered green-chili chicken enchiladas are simple to assemble, delicious and customizable. They have a yummy blend of chicken, tomato, olives, peppers and onions. They're enhanced by cheesy flavors and held in your wrap of choice - but to simplify your life, are not wrapped!
Servings 8 servings
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion diced fine
- 1 bell pepper green or red, diced fine
- 3 cups white meat chicken from slow-cooked chicken, deboned and cubed
- 1 jar or can 15-ounce Hatch Green Chile Enchilada Sauce, or use homemade
- ½ cup mild salsa or medium to hot, to taste
- 1 can diced green chiles medium or mild
- 1 can black olives sliced
For gluten-and-dairy-free version
- 1 cup about 1 pack Daiya sliced cheese (non-dairy)
- 1 pack Siete Cassava Tortillas
For the conventional version:
- 1 cup shredded organic Mexican cheese
- 1 package Organic Corn Tortillas
Instructions
- Saute the onion in the coconut oil until it begins to turn golden, 5-8 minutes.
- Add the bell peppers and sauté for 3-5 minutes more.
- Stir in ½ cup of the enchilada sauce, the salsa and the olives.
- Gently fold in the chopped chicken until well mixed with the other ingredients.
- Layer the enchiladas, using two oven-proof baking pans. You will use half the chicken-vegetable mixture in each one. Assume that you will use the different tortillas and cheeses in the two pans.
- Start with a thin, even layer of enchilada sauce on the bottom of the baking dish, then arrange a layer of tortillas on top. You will have a better fit if you tear some of the tortillas in half before placing them.
- Next spoon a layer of the meat mixture over, and spread evenly. Sprinkle the cheese on top of this, then another layer of enchilada sauce and a layer of tortillas.
- Repeat that layer, ending with tortillas and the remaining enchilada sauce. Make sure all the tortillas on this top layer are coated with sauce, to prevent them from drying out during baking.
- Cover tightly with foil and bake at 350 degrees F for 45 minutes.
- If you wish additional cheese on your enchiladas, sprinkle it over the top once the enchiladas have been removed from the oven, and replace the foil.
- Allow to cool for at least 10 minutes before serving. Garnish with Cilantro and any other toppings you like, such as pepitas, sliced avocados or red onions.
- Serve with guacamole, refried beans and sour cream or the non-dairy equivalent.