Atomic Fuel⚛Chicken Verde Veggie Enchilada Casserole

Chicken

  • 2 pounds boneless skinless chicken breasts or breast tenders

  • One 14.05 oz can fire roasted diced tomatoes (I always use no salt added)

  • One whole bulb minced garlic

  • ½ t. sea salt

  • ½ t. black pepper

  • 1 T. cumin

  • 1 t. coriander

  • Olive oil for cooking

Cauliflower Mash

(If you have cauliflower tortillas down, make those! This step does add some prep time. You can take this step out and just use another layer of squash or zucchini instead).

  • 6 cups roughly chopped cauliflower. Or riced. Not sure the equivalent of riced to chopped.

  • ¼ cups chicken or vegetable broth. Add a little at a time. You may need less or more broth.

  • Pinch of sea salt.

  • Pinch of black pepper.

Vegetables

  • 1 medium zucchini sliced

  • 1 medium yellow squash sliced

  • 2 handfuls chopped spinach

  • 1 cup corn

  • ½ chopped bell pepper

Other fixins’

  • 1 8oz block grated pepper jack cheese

  • 1 small can hatch green chilis

  • 1 can Hatch Green Chili Enchilada Sauce


Topping choices

  • Chopped onion

  • Chopped cilantro

  • Scoop of Greek yogurt

  • Chopped tomatoes

  • Avocado

Prepping

Chop cauliflower and steam until it just starts to become tender. While the cauliflower is steaming prepare chicken. Slice into tenders (or just buy them that way). Add seasonings to chicken and grill until cooked through. Remove chicken from hot pan into dish to cool. Keep liquid from chicken in pan. 


While chicken is cooling work on chopping all the veggies. See pics for slicing styles. 

Keep an eye on cauliflower. Once cauliflower is done, remove from heat and carefully add to food processor. Chop and add little amounts of broth until desired consistency. Add salt and pepper.


Sliced Veggies!

Stop! 🙌 Make sure significant other, or children, are doing dishes.


By now chicken should be cooled. Shred the chicken as you are working on step below. 







Heat up chicken pan once again, sautéing garlic for a few minutes. Add more olive oil if needed. Add can of roasted tomatoes and cook for a few minutes. Add chicken and turn off heat. Mix up. 

Now you are ready to build casserole.

Start with a little olive oil coat on 9x11 glass baking dish. (or whatever you like to use)

Layer:  Cauliflower

¼ can sauce

Wait… is someone doing dishes?

Add half the chicken. Press down with spatula.

Add half corn and half peppers.

Add all the spinach.

Add ¼ can sauce.



Add half of the cheese. Compress with spatula.

Add layer of zucchini. This is the non-tortilla layer.

Add ¼ can sauce.

Add the rest of chicken. Compress as you go.

Add remaining peppers and corn.

Add all the yellow squash.

Add remainder of sauce.


Add rest of the cheese.


Top with hatch green chilis.

Ready to bake! 

Uncovered 20-25 minutes @ 350. Take out and let cool for five minutes. Top with toppings of choice. Six servings at 455 calories (to the best of my calculations). Each serving has 33 grams of protein (to the best of my calculation). After all, I am not Nabisco! You can serve with a side salad or vegetable. Men can add one serving of cottage cheese for extra protein. Recipe does produce water because of veggie content. Don’t hate. 

Cheers 🍅🌶🌽🥑

Chicken calories 2# 1,120 One block pepper jack cheese 880 calories Can Hatch Verde Enchilada Sauce 210 calories Hatch Chilis 40 calories Veggies 347 Olive Oil 130 calories



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