Chicken Enchilades Verdes - Casserole

Preheat oven to 350 degrees.

In a bowl, mix 1 cup of
Wheat-Free Market Wheat Belly Pizza Crust Mix with 2 teaspoons of chili powder and 1 teaspoon of baking powder. Then blend in 2 eggs. (If making your own mix, use 3/4 cup almond flour, 1/4 cup flaxseed meal, and a half teaspoon each of onion powder and garlic powder with a dash of salt.) 

Spread mixture into a 9x9 greased pan and bake for about 20 minutes. (Until firm)

Meanwhile, saute some sliced green pepper and onion in a skillet with a tablespoon of olive or avocado oil. Add a dash of salt. When the vegetables have softened, add 3-4 pieces of sliced chicken thighs or breasts to the skillet and cook until done. 

To the meat and onion/pepper mixture add a small jar of salsa verde (green tomatillo tomatoes and peppers), a small can of diced green chiles, and a 1/4 cup of chopped cilantro. Simmer for a few minutes while stirring occasionally.

When the "bread base" is done, remove the pan from the oven and let it sit for about 5 minutes. Then pour on the meat mixture and top with a shredded white cheese.

Return the pan to the oven and bake for about 10 more minutes or until the cheese starts to brown.

Let sit for a few minutes before cutting and serving. I topped ours with a little dried jalapeno. If you like things really spicy, add a diced jalapeno to the pepper and onion saute.

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