Keto Chicken Enchiladas Verdes Casserole
KETO CHICKEN ENCHILADAS VERDES CASSEROLE
FOOD AS MEDICINE
Zucchini and summer squash are cousins to cucumbers and melons in the Cucurbitaceae family. While each variety may have a distinct shape, color (both yellow and green), size and flavor, all varieties share some common characteristics. Regardless of variety, all parts of summer squash are edible, including the flesh, seeds and skin, making preparation quick and easy! Select smaller squash for a sweeter flavor profile and quicker cook time, larger squash may be woody if left too long on the vine. Select firm squash with bright color and store in cool dark air-tight place for up to 10 days. Summer squash also produce edible flowers which can be delicately stuffed and cooked. This easy keto casserole combines all of the flavors of enchiladas verdes in an awesome make-ahead meal without all the carbs!
2 lbs pasture raised chicken thighs
1 cup salsa verde
1 cup chicken bone broth
1 cup full fat organic sour cream (alternatively can use Greek Yogurt)
1 Tbsp avocado oil
1 onion, diced
4 cloves garlic, minced
1-2 jalapeno peppers, minced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 small zucchini, sliced into half moons
2 small yellow summer squash, sliced into half moons
4 cups baby kale
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
1/4 cup pickled jalapenos
1 avocado, diced
Place the chicken thighs along with the salsa verde and bone broth in a stockpot or dutch oven and cook over medium heat until chicken is cooked through, stirring to ensure the bottom doesn’t burn. Once cooked through, reduce to a simmer and continue to cook until able to shred with a fork, about 45 minutes to 1 hour. Alternatively, you can do this step in a pressure cooker on high for about 40 minutes or crockpot for 4 hours on high. Stir in the sour cream or Greek Yogurt to create a creamy sauce.
In the meantime, heat the avocado oil over medium heat and add the onion, sautee until transculent, then add the garlic and jalapenos. Cook until fragrant, then add the bell peppers and sautee, stirring, about 7-8 minutes until softened and beginning to brown. Add the zucchini and yellow squash and cook an additional 5-7 minutes until softened but not mushy. When the chicken is fork-tender, remove from heat and shred.
Preheat the oven to 350 F. In a casserole dish or large cast iron skillet, cover the base with a layer of the vegetable mixture. Layer about half of the baby kale on top. Add a layer of the chicken with the salsa verde, then one more layer kale and a final layer of vegetables. Top with the shredded cheese. Place in the oven for 30-40 minutes, until cheese is melted and bubbling. Top with chopped cilantro, pickled jalapenos and diced avocado.
Makes 8 servings
Nutrition Per Serving: 337 Calories, 20g Fat, 11g Carbs, 29g Protein
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