No-Tortilla Chicken Chili Verde Enchilada Bake
Being a San Diego native, I absolutely love me some Mexican food. I especially love the really authentic dishes, like you know, carne asada fries, rolled tacos, and California burritos (put down your pitchforks people, i’m joking). In all seriousness though, I love all sorts of Mexican food, authentic or not, and here is a great dish for some chili verde chicken enchiladas. You won’t even miss the tortilla, I promise.
Serve this with my Zesty Low Carb Spanish Cauli Rice for a complete low carb meal!
- 2 lbs chicken breast
- 12 Ortega chilies whole
- One-4 oz can of diced Hatch peppers
- 1 C half and half
- 1 6 oz can of Salsa Verde
- 8 oz pepper jack cheese shredded
- 1 tbsp dried oregano
- 1 tsp cayenne pepper (optional if you don’t like spice)
- 1/4 tsp xanthan gum
- 1 Tbsp olive oil
- Salt and Pepper to taste
Pre-heat oven to 350F.
To begin, dice raw chicken breasts into 1/2 inch cubes. Place into a large nonstick frying pan on medium high heat and cook until half way done.
Add the hatch peppers and salsa verde and continue cooking. In a measuring cup, add the half and half and xathan gum and whisk to combine. Once ingredients are well incorporate combine with chicken in the frying pan. Next just add the spices and herbs and simmer until the sauce has thickened. Once thickened, take a baking dish and layer 1/3rd of the chicken. Sprinkle 1/3rd of the cheese, and then lay down 4 of the Ortega chilies.
I simply cut a slit down one half and opened it up. This is important to do, otherwise the dish can get carby rather quickly. Keep in mind that they don’t have to be super close together as well.
Depending on the size of your dish, you will probably need to repeat this two more times. Just make sure that you put the cheese on top for the final layer that way you can enjoy a nice, cheesy crust.
Bake for approximately 20-30 minutes, until cheese has fully melted.
This dish can be or with desired toppings of you choice. I LOVE pairing this with avocado, sour cream, olives, and lettuce. It just melts in your mouth.
This also goes great with my Cauliflower Spanish Rice dish (recipe coming soon!)
This serves about 8 people. Enjoy!