AIP 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.