Hey there! Welcome to my kitchen. Today, I’ve got an incredible recipe lined up for you: Green Enchilada Casserole with Chicken. It’s cozy, healthy, and made with simple, wholesome ingredients. Whether you’re following an AIP, Paleo, Whole30, or gluten-free diet—or just craving something hearty and satisfying—this recipe has got you covered.
What makes this dish special? It’s all about the layers. Think tender shredded chicken, sweet potato “tortillas,” fresh spinach, and a bold, homemade green enchilada sauce. It’s inspired by classic Mexican flavors but skips the grains and nightshades. Sound good? Let’s get started!
Quick Recipe Highlights
Here’s what you’re signing up for:
- Time: About 1 hour 20 minutes total (20 minutes prep + 1 hour cooking).
- Servings: 6 hearty portions (perfect for meal prep or feeding the family).
- Skill Level: Moderate. There are a few steps, but nothing too complicated.
- Tools You’ll Need:
- Blender or food processor (for the sauce)
- Sheet pans (for roasting veggies and chicken)
- Large pot (to boil sweet potatoes)
- Glass baking dish (9”x11” works great!)
Pro Tip: You can prep the sauce and chicken ahead of time to save yourself some effort on cooking day.
What You’ll Need
For the Green Enchilada Sauce:
- 1 white or yellow onion, chopped (about 2.5 cups)
- 3 bunches green onions, chopped (5 cups)
- 1 medium cucumber, chopped (2 cups)
- 8 garlic cloves
- 1 tbsp melted coconut oil (or any cooking oil you like)
- 1/4 cup lime juice
- 1–2 tsp sea salt (adjust to taste)
- 1/4 cup water or chicken broth
For the Casserole Layers:
- 1.5 lbs boneless, skinless chicken thighs (about 2.5–3 cups shredded chicken)
- Sprinkle of sea salt (for seasoning the chicken)
- 2 medium white sweet potatoes (or about 800g of any starchy veggie you like)
- 2 cups chopped fresh spinach
Optional Avocado Topping:
- 2 medium avocados, diced
- 2 tbsp red onion, finely chopped
- 1/4 cup cucumber, diced
- 1/2 tbsp lime juice
- Dash of sea salt
Garnish:
- 1/4 cup fresh cilantro, chopped
Ingredient Tips & Swaps
- No white sweet potatoes? Orange ones work fine but will taste sweeter. Zucchini slices or grain-free tortillas are great subs too.
- Not a chicken thigh fan? Try chicken breasts—they shred easily.
- No coconut oil? Avocado or olive oil works just as well.
Let’s Make It!
Step 1: Prep the Oven and Ingredients
First, preheat your oven to 450°F. Chop up your veggies for the sauce—onions, cucumbers, and garlic—into manageable chunks. Cut green onions into quarters.
Next, line two sheet pans with parchment paper. Toss the veggies with a little coconut oil on one pan. Place the chicken thighs on the other and sprinkle with a bit of sea salt.
Step 2: Roast the Veggies and Chicken
Pop both pans in the oven. Roast the veggies for about 40 minutes (until nicely browned). The chicken thighs will take about 30 minutes or until their internal temp hits 165°F.
Pro Tip: Give the veggies a stir every 15 minutes so they roast up evenly.
Step 3: Make the Sweet Potato “Tortillas”
While the roasting happens, thinly slice your sweet potatoes lengthwise into sheets. Boil them in batches for about 5 minutes, just until tender. Be careful not to overcook them—you’ll need these slices to hold their shape for layering.
Step 4: Blend the Sauce
Once the veggies are roasted, toss them into a blender or food processor. Add lime juice, sea salt, and water (or broth). Blend until smooth. The texture? Thick, creamy, and vibrant green.
Step 5: Assemble the Casserole
Turn the oven down to 425°F. Now comes the fun part: layering! In a 9”x11” baking dish:
- Spread a thin layer of sauce on the bottom.
- Add a layer of sweet potato slices.
- Sprinkle shredded chicken on top.
- Add a layer of fresh spinach.
- Drizzle more sauce over everything.
Repeat the layers until you’re out of ingredients. Finish with a final layer of sweet potato and a generous coating of sauce.
Step 6: Bake It All Together
Bake the casserole at 425°F for about 20 minutes, just until it’s hot and bubbly.
Make It Your Own
- Vegan Version: Swap the chicken for roasted jackfruit or mushrooms.
- Add Spice: If you’re not following AIP, throw in some jalapeños or a pinch of cayenne for heat.
- Swap the Greens: No spinach? Try arugula or fresh basil—it’ll add a slightly different but tasty twist.
Serving & Storing
- How to Serve: Slice it up and top with avocado salsa and fresh cilantro. Pair it with cauliflower rice or a crisp salad.
- Leftovers: Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Reheating Tips: Warm individual servings in the oven at 350°F. Skip the microwave—it can make those sweet potato layers mushy.
This Green Enchilada Casserole is one of those meals that checks all the boxes: flavorful, nourishing, and totally customizable. I can’t wait to hear how you make it your own—let me know how it turns out for you!
Let me know if you’d like any other tweaks!
PrintGreen Enchilada Casserole with Chicken (AIP, Paleo, Whole30, GF)
A hearty, flavorful casserole featuring tender shredded chicken, sweet potato “tortillas,” fresh spinach, and a vibrant green enchilada sauce made from roasted vegetables. Perfect for those following AIP, Paleo, Whole30, or gluten-free diets!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
- Category: Main Course
- Cuisine: Mexican-inspired
Ingredients
For the Sauce:
- 1 white or yellow onion, chopped (2.5 cups)
- 3 bunches green onions, cut into fourths (5 cups)
- 1 medium cucumber, chopped (2 cups)
- 8 whole garlic cloves
- 1 tbsp melted coconut oil (or oil of choice)
- 1/4 cup lime juice
- 1–2 tsp sea salt (to taste)
- 1/4 cup water or chicken broth
For the Layers:
- 1.5 lbs boneless, skinless chicken thighs (yields ~2.5–3 cups shredded chicken)
- Dash of sea salt (for chicken seasoning)
- 2 medium white sweet potatoes (~800 grams), thinly sliced lengthwise
- 2 cups chopped fresh spinach (~4 cups whole leaves)
Optional Topping:
- 2 medium avocados, chopped
- 2 tbsp red onion, diced
- 1/4 cup cucumber, diced
- 1/2 tbsp lime juice
- Dash of sea salt
Garnish:
- Fresh cilantro leaves, chopped (~1/4 cup)
Instructions
Preheat oven to 450°F. Spread onion, green onion, cucumber, and garlic on a parchment-lined baking sheet. Drizzle with coconut oil and roast for 40 minutes, stirring every 15 minutes to prevent burning. On a separate sheet pan, season chicken thighs with sea salt and bake for 30 minutes, ensuring an internal temperature of 165°F.
While the veggies and chicken roast, bring a large pot of water to a boil. Thinly slice sweet potatoes lengthwise into sheets and boil for 5 minutes, just until tender but firm enough to hold their shape. Drain and set aside.
Transfer roasted vegetables to a blender or food processor. Add lime juice, sea salt, and water/broth. Blend until smooth and creamy.
Lower oven temperature to 425°F. In a glass baking dish (9″x11″), spread a thin layer of sauce on the bottom. Layer sweet potatoes closely together, followed by shredded chicken, spinach, and more sauce. Repeat layers until ingredients are used up, ending with sweet potato topped with sauce.
Bake assembled casserole at 425°F for 20 minutes, until heated through and bubbling slightly in the center.
Mix avocado topping ingredients in a bowl. Let casserole cool for 10–15 minutes, then garnish with avocado topping and fresh cilantro before serving.
Notes
Serving Suggestions:
Serve warm with a side of cauliflower rice or mixed greens for a complete meal.
Tips & Tricks:
- Use a mandoline slicer for evenly thin sweet potato slices.
- Stir veggies while roasting to avoid burning edges.
Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual portions for up to 3 months. Reheat in an oven at 350°F until warmed through (~15 minutes). Avoid microwaving to maintain texture.
