There’s nothing quite like a warm, gooey casserole fresh from the oven. And this AIP Green Enchilada Casserole with Chicken? It’s a total winner. Inspired by traditional Mexican enchiladas, this dish skips the usual tortillas and cheese to make it perfect for anyone following the Autoimmune Protocol (AIP).
Instead of tortillas, thin slices of white sweet potato do the trick. The creamy green enchilada sauce? Packed with roasted veggies and a pop of lime for a fresh, flavorful twist. Whether you’re on AIP or just craving something healthy and hearty, this casserole is bound to hit the spot.
Quick Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 6
- Skill Level: Moderate (a bit of prep, but nothing tricky)
Tools You’ll Need
Here’s what’s handy to have:
- Blender or food processor (for the sauce)
- 2 sheet pans (one for veggies, one for chicken)
- Big pot (to boil the sweet potatoes)
- Baking dish (9″x11″)
Make-Ahead Tips
Busy week ahead? Assemble everything the night before and stash it in the fridge for up to a day. You can even freeze it (unbaked) for a month—just thaw it in the fridge overnight before baking.
Ingredients
For the Green Sauce
- 1 white or yellow onion (chopped, about 2.5 cups)
- 3 bunches green onions (cut into chunks, about 5 cups)
- 1 medium cucumber (chopped, about 2 cups)
- 8 garlic cloves
- 1 tbsp melted coconut oil (or any light cooking oil)
- 1/4 cup lime juice
- 1–2 tsp sea salt (taste as you go!)
- 1/4 cup water or chicken broth
For the Layers
- 1.5 lbs boneless, skinless chicken thighs (makes 2.5–3 cups shredded chicken)
- A pinch of sea salt (to season the chicken)
- 2 medium white sweet potatoes (sliced thin, like tortillas)
- 2 cups fresh spinach, chopped (about 4 cups before chopping)
For the Optional Avocado Topping
- 2 medium avocados (diced)
- 2 tbsp red onion (finely chopped)
- 1/4 cup cucumber (diced)
- 1/2 tbsp lime juice
- Pinch of sea salt
For Garnish
- 1/4 cup fresh cilantro (chopped)
Substitutions
- No sweet potatoes? Use zucchini.
- Not a fan of chicken? Try shredded turkey or ground beef.
- Want creamy sauce? Add a splash of coconut cream.
How to Make It
Step 1: Roast the Veggies and Chicken
Preheat your oven to 450°F.
On a sheet pan, spread out onion, green onions, cucumber, and garlic. Toss them with melted coconut oil. Roast for 40 minutes, stirring every 15 minutes, until lightly browned.
On another pan, lay out the chicken thighs. Sprinkle them with sea salt. Roast for 30 minutes, or until the chicken reaches 165°F inside. Shred the chicken with two forks once it’s cool enough to handle.
Step 2: Prep the Sweet Potato “Tortillas”
While the oven does its thing, boil a big pot of water. Slice the sweet potatoes lengthwise—aim for thin “sheets.” Toss them in boiling water for 5 minutes, just until they’re tender but not mushy. Carefully drain and let them cool on a clean towel.
Step 3: Blend the Sauce
Take those roasted veggies and toss them in a blender. Add lime juice, sea salt, and a little water or chicken broth. Blend until smooth and creamy. Taste it. Need more salt or lime? Tweak it.
Step 4: Put it All Together
Lower the oven to 425°F. Grab your baking dish and get layering:
- Spread a little sauce on the bottom to keep things from sticking.
- Add a layer of sweet potato slices. Slightly overlap them.
- Layer on shredded chicken, followed by spinach.
- Pour some sauce on top and spread it out.
Repeat to build 2–3 layers. End with sweet potato and a good layer of sauce on top.
Step 5: Bake and Garnish
Pop the dish into the oven for 20 minutes, until it’s heated through and bubbling around the edges. Let it cool for about 10–15 minutes. Then, if you’re feeling fancy, add the avocado topping and sprinkle on fresh cilantro.
Tips and Ideas
Mix It Up
- Need more spice? If you’re not strictly AIP, try a pinch of chili powder or cumin in the sauce.
- Seasonal tweaks: In summer, swap sweet potatoes for zucchini slices to keep it lighter.
Leftovers You’ll Love
Store leftovers in the fridge for up to 4 days or freeze for a month. Reheat in the microwave for 1–2 minutes or warm it in the oven at 350°F until heated through.
Serving Suggestions
Want to round out the meal? Serve this casserole with a fresh green salad drizzled in lime vinaigrette or some roasted plantains for a little Latin-inspired flair.
This casserole isn’t just dinner—it’s comfort food that’s healthy, satisfying, and honestly fun to make. Whether you’re following AIP or just looking for something new, it’s a recipe you’ll want to make again and again.
PrintAIP Green Enchilada Casserole with Chicken
A comforting and flavorful casserole perfect for those following the Autoimmune Protocol (AIP). This dish swaps traditional tortillas for tender sweet potato layers and features a creamy, zesty green enchilada sauce made from roasted vegetables. It’s healthy, hearty, and satisfying!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
- Category: Main Course
- Cuisine: AIP, Mexican-Inspired
Ingredients
For the Sauce:
- 1 white or yellow onion, chopped (2.5 cups)
- 3 bunches green onions, cut into fourths (5 cups)
- 1 medium cucumber, chopped (2 cups)
- 8 garlic cloves, whole
- 1 tbsp melted coconut oil
- 1/4 cup lime juice
- 1–2 tsp sea salt (to taste)
- 1/4 cup water or chicken broth
For the Layers:
- 1.5 lbs boneless, skinless chicken thighs (shredded, about 2.5–3 cups)
- Dash of sea salt (for chicken)
- 2 medium white sweet potatoes (800g), thinly sliced lengthwise
- 2 cups chopped fresh spinach (4 cups whole leaves)
Optional Topping:
- 2 medium avocados, chopped
- 2 tbsp red onion, diced
- 1/4 cup cucumber, diced
- 1/2 tbsp lime juice
- Dash of sea salt
Garnish:
- 1/4 cup fresh cilantro leaves, chopped
Instructions
Step 1: Roast Vegetables & Chicken
Preheat oven to 450°F. Spread chopped onion, green onions, cucumber, and garlic on a parchment-lined sheet pan. Drizzle with coconut oil and toss to coat. Roast for 40 minutes, stirring every 15 minutes until browned. On a second sheet pan, bake chicken thighs seasoned with sea salt for 30 minutes, or until internal temperature reaches 165°F. Shred chicken and set aside.
Step 2: Prepare Sweet Potato “Tortillas”
While roasting, bring a large pot of water to boil. Thinly slice sweet potatoes lengthwise into sheets. Boil slices for 5 minutes until tender but not falling apart. Drain and set aside to cool slightly.
Step 3: Blend the Sauce
In a blender or food processor, combine roasted vegetables with lime juice, sea salt, and water/broth. Blend until smooth and creamy. Adjust seasoning as needed.
Step 4: Assemble the Casserole
Reduce oven temperature to 425°F. In a greased or parchment-lined baking dish (9″x11″), layer:
- A thin layer of sauce at the bottom.
- Sweet potato slices slightly overlapping like tortillas.
- Shredded chicken and fresh spinach evenly spread out.
- Pour sauce over each layer and repeat until all ingredients are used up (aim for 2–3 layers). Finish with sweet potato slices topped with sauce on top.
Step 5: Bake & Garnish
Bake uncovered for 20 minutes, or until heated through and bubbling at the edges. Let cool for 10–15 minutes, then top with optional avocado mixture and garnish with fresh cilantro before serving.
Notes
Serving Suggestions:
Pair with a simple green salad or roasted plantains for a complete meal.
Tips & Tricks:
- Slice sweet potatoes thinly for even cooking; use a mandoline slicer if available.
- Keep an eye on roasting veggies to avoid burning—stir every 15 minutes.
- Adjust sauce consistency by adding more broth if it feels too thick.
Storage & Reheating:
Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in the microwave for 1–2 minutes per portion or in the oven at 350°F until warmed through.