This chicken enchilada casserole comes together quickly with a creamy roasted salsa verde, simple shredded chicken, tortillas of your choice, and cheese to create the perfect healthified comfort food casserole that’ll feed you for days.
I’m writing this post on the way back from a long and wonderful beach weekend that’s gotten me thinking a lot about the importance of taking time to disconnect and relax. We are lucky enough to live only a few hours from the beach, so about every 3-4 months when everything starts to get a little too overwhelming, we plan an impromptu beach trip. Somehow, no matter which beach I’m on it manages to put everything into perspective and everything slows down, even if only for the weekend.
I got to thinking this weekend about how we can take some of the beach back home with us, and keep the relaxation going. Here’s a few of my takeaways:
- Always have music on. Music makes cooking, getting ready, and even just sitting around reading a million times better.
- Take time to unplug and disconnect. Especially these days, social media and the news can be completely stressful and overwhelming. While eating breakfast at a cafe before we left the island this morning, we were watching the news and checking Facebook and it dawned on me that I was already becoming more stressed. The strange thing about social media for me, Facebook in particular, is that I feel this compulsion to check it constantly, only to log on and find it overwhelming and negative. I’m going to be making a concerted effort to check Facebook less and see what happens (but I’ll definitely still be on Instagram).
- Eat meals on the patio whenever possible. Even without a beach view, it somehow makes the every day meal feel more special.
- It’s okay to let loose with your diet every once in a while. I let myself indulge in things I normally wouldn’t over the weekend, and stopped being so stressed about everything I was putting in my mouth, and it turned out my digestion was better than it has been in months. Also, with how healthy I typically eat, the occasional indulgence isn’t going to throw me fully off track.
- Go on at least one walk a day. At the beach we tend to start and end the day with a walk on the beach, often with another walk in the middle. I’m trying to get back into exercise and I think that leaving my phone behind for a 30 minute walk on the creek trail near our house is the perfect way to get started again.
I recognize more and more how much stress is my enemy. Keeping my stress down is going to be a huge focus of mine going forward because I think it is key to facilitate my healing. Somehow I’ve learned this lesson about 100 times but I still have to keep relearning it.
Ok, so let’s talk about this chicken enchilada casserole. You’ve got a few options here to customize it. I tested mine with both corn tortillas and Siete Foods coconut & cassava tortillas for a Paleo option – both were great! If you are trying to stay low FODMAP or low oxalate, I’d recommend sticking with corn tortillas. For a lower carb/ketogenic option, you can use these coconut tortillas from Against All Grain, before Siete came around these were my go-to for replacing tortillas!
Also, if you want to make things quicker, you can easily use a store bought salsa verde instead of making mine. Finally, I do fine with cheese , but if you don’t- leave it out. I forgot to put cheese on one round of this chicken enchilada casserole and it still turned out great. A good option may be adding a little more coconut cream to the enchilada sauce and a bit of nutritional yeast. Feel free to experiment and try it out!
Salsa Verde Enchilada Casserole
- 3 Cups Roasted Salsa Verde
- 1/4 Cup Coconut Cream (Solids at the top of a can of full-fat coconut milk)
- 1/2 Cup Chicken Broth
- 2 Cups Shredded Chicken (Make simple shredded chicken or use a store-bought rotisserie chicken)
- 8 Tortillas (Corn, Siete Foods, or Homemade Coconut)
- 2 Cups Cheese (Optional)
- 2 Tbs Cilantro (For garnish)
Preheat oven to 350 degrees.
Combine salsa verde, coconut cream, and chicken broth. Warming over medium heat until coconut cream is melted.
Spread 1/2 cup of enchilada sauce in bottom of 8x8 pan. Layer 3-4 tortillas over sauce until pan is covered. Layer 1/3 of shredded chicken on top of the tortillas. Top chicken with 1 cup of sauce, until well-covered, then top with a handful of cheese. Repeat layers until pan is full, leaving the last layer of cheese off.
Place casserole in the oven for 30 minutes.
At 30 minutes, add cheese, if using, and bake an additional 15 minutes.
Let cool for 10-15 minutes and serve.