Paleo Chicken Enchilada Casserole
Dive into a wholesome and flavor-packed dinner with this Paleo Chicken Enchilada Casserole, a healthy twist on a classic Mexican-inspired comfort dish. Perfectly seasoned shredded chicken combines with tender sautéed vegetables and a rich, homemade enchilada sauce thickened with coconut flour, ensuring every bite is gluten-free and grain-free. Instead of traditional tortillas, thinly sliced zucchini transforms this casserole into a low-carb, paleo-friendly masterpiece that's layered like lasagna. Finished with vibrant cilantro and a hint of lime, this satisfying casserole is the ultimate meal prep option, ready in just an hour. With bold spices like chili powder and cumin, this recipe delivers all the irresistible flavors of enchiladas without compromise. Serve it up for a nourishing family dinner or a crowd-pleasing dish at your next gathering.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Onion
- 2 medium Zucchini
- 3 cloves Garlic cloves
- 14 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut flour
- 1 cup Chicken broth
- 0.5 cup Cilantro
- 1 tablespoon Lime juice
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, heat 1 tablespoon of olive oil.
Season the chicken breasts with salt and black pepper, then add them to the skillet. Cook until browned on both sides and cooked through, about 5-6 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, minced garlic, and chopped bell peppers. Sauté for about 5 minutes until the vegetables are soft.
Add the diced tomatoes and tomato paste to the skillet. Stir in the chili powder, cumin, and a pinch of salt and pepper. Let it simmer for 5 minutes.
Add the coconut flour to the skillet and stir well to incorporate. Gradually add the chicken broth and continue to stir until the mixture thickens.
Shred the cooked chicken breasts into bite-sized pieces and add them to the skillet, stirring to combine with the sauce.
Slice the zucchinis into thin, long strips, like lasagna noodles.
In a casserole dish, spread a thin layer of the chicken mixture. Layer zucchini slices on top as you would with an enchilada or lasagna.
Repeat layering with the remaining chicken mixture and zucchini slices until both are used up.
Cover the casserole dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the top is slightly golden.
Garnish with chopped cilantro and lime juice before serving.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 8141 mg | 354% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 61.9 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3973 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
