Veggie Loaded Green Chili Enchilada Casserole (GF, Kid-Friendly)
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Something you might not know about me is that I grew up eating the most authentic and delicious Mexican food known to man. That is why you see a hint of Mexico in many dishes I make. I grew up in Phoenix Arizona, which closely borders New Mexico. Growing up in my household, my dad would cook some pretty delicious Mexican food every now and than and I’ve eaten some of the worlds most amazing salsas!
A childhood favorite was my father’s famous green chili burros. So dang good! This Green Chili Enchilada Casserole is a spin on this childhood favorite dish, with a little time saving for a busy mama (using canned green chilis) and my favorite gluten free tortillas. Like most of my other recipes, I’ve also added more veggies than other enchilada recipes call for: adding in mushrooms, potatoes, fresh cilantro and lots of avocado.
I prefer to make this recipe with chuck roast as I think the flavor turns out the most authentic that way, but I’ve also used chicken and it has turned out wonderfully too. Typically I make a large roast one night a week, and we have enough left over chuck roast to make this Beef Green Chili Enchilada Casserole the next day.
If you’re wondering about the flavor, trust me when I say it is a crowd pleaser!!! There is literally never any leftovers and my kids even fight over who gets the last piece. If you’re wondering if its spicy, I would say its mild but it also depends on the type of green chilis that you buy. I usually buy canned green chilis from Trader Joe’s and find their version to be pretty mild but here is another brand of green chilis I have found that are very mild. I’m sure the most authentic way to make green chilis is to roast your own green chilis but I’m in a point right now in my life with the three little ones that I just don’t have the time for all of that!
You can add a layer of sour cream or full fat plain yogurt and another layer of cheese on top like I do, or you can choose to skip that part if you’re dairy free or even swap it out with your favorite dairy free cheese. Miyokos is my favorite dairy free cheese option and has the most creamy texture in my opinion. I have made it with no cheese and it still tasted very delicious!
So without further discussion, I’m going to walk you through how to make this delicious Mexican crowd pleaser! Start by choosing which meat you would like to make it with: chicken or beef. You’ll need about 1 + 1/2 lb of pre cooked and chopped chicken or beef.
INGREDIENTS:
1 + 1/2 lb of cooked pastured beef chuck roast (chopped) alternatively, you can use pre cooked chopped chicken
1 medium yellow onion, diced finely
1 cup freshly chopped cilantro
4 cans green chilis (here is an organic mild brand)
1 pack of your favorite tortillas (this is my favorite gluten free brand)
1 large russet potato (diced)
1 cup of diced mushrooms (any kind)
2 medium avocados, chopped
1/2 cup sour cream or full fat plain greek yogurt
1/2 cup of cheese (I use this brand) But you can also do dairy free cheese
coconut oil for cooking
1 can of chopped black olives
salt and pepper
1/2 tsp cumin
INSTRUCTIONS:
First, pre-heat your oven to 350 degrees.
In a large skillet over medium heat, heat up a few tablespoons of coconut oil. When it is heated, add in your potatoes for about 6-7 minutes or until they begin to crisp, making sure to flip them to cook evenly on both sides. Then add in your onions and mushrooms and saute them all together for about 5 minutes or until they begin to soften.
Now add your beef and canned chilis and cook and stir for 3 minutes. Add in your salt and pepper and cumin. Next, add in your large handful of cilantro and stir in for a minute or two. Make sure to leave some cilantro for later. Once everything is combined together nicely, you should be ready for the next step, to layer your casserole.
Start layering your casserole by making a nice even layer of tortillas on the bottom of the casserole dish.
Next, add a thick layer of the beef and chili mixture. Then another layer of tortillas and another layer of beef and chili mixture.
The next layer will be sour cream. Make a thin layer of sour cream with the back of a spoon or spatula and sprinkle your cheese right on top.
Add your olives on top and then bake it in the oven at 350 degrees for about 20 minutes.
Let it cool for about 10 minutes before adding a thin layer of freshly chopped avocados and fresh cilantro.
Enjoy!!
Made with love,
