Chicken Enchilada Casserole
DAIRY
FREE
NUT
FREE
PALEO
DIET
This tasty and refreshing south-of-the-border one-pot is easy to assemble. Build flavor as you move through the diet by adding avocado in stage 3 and ground cumin in stage 5.
| Prep Time 15 minutes |
Cook Time 50 minutes |
Makes 8 thighs |
Serving Size 2 thighs |
INGREDIENTS
4 cups homemade chicken stock
2 cups tomato purée
1 cup red ripe tomatoes, chopped
1 cup red bell pepper, ribs and seeds removed, and chopped
2 cloves garlic, chopped
1 cup red onion, chopped
1 cup scallions, green and white parts, chopped
½ cup lime juice
½ cup fresh cilantro leaves, chopped
2 tsp. sea salt
8 bone-in, skin-on chicken thighs (about 3 lb.; 1.5kg)
1 cup homemade yogurt (optional)
METHOD
1 In a medium Dutch oven, combine chicken stock, tomato purée, tomatoes, red bell pepper, garlic, red onion, scallions, lime juice, cilantro, and sea salt.
2 Add chicken thighs on top of vegetables so chicken skin is just peeking out of top of broth. Set over medium-high heat, and bring to a boil.
3 Reduce heat to medium-low, cover, and cook for 30 minutes.
4 Preheat the oven to 350°F (180°C). Uncover Dutch oven, transfer to the oven, and cook for 10 minutes.
5 Set oven to broil, and broil for 5 minutes or until chicken skin is browned.
6 Serve with a dollop of homemade yogurt (if using) on each bowl.
Variations
Avocado Enchiladas
In stage 3, you can add guacamole to the toppings, too.
Spicy Chicken Enchilada Casserole
In stage 5, you can pump up the flavor by adding ground cumin in step 1.