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Green Enchilada Casserole with Chicken (AIP, Paleo, Whole30, GF)

AIP Green Enchilada Casserole with Chicken
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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!

Ingredients

Scale

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

Step 1: Roast Vegetables and Cook Chicken

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.

Step 2: Prepare Sweet Potato Layers

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.

Step 3: Blend the Sauce

Transfer roasted vegetables to a blender or food processor. Add lime juice, sea salt, and water/broth. Blend until smooth and creamy.

Step 4: Assemble the Casserole

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.

Step 5: Bake

Bake assembled casserole at 425°F for 20 minutes, until heated through and bubbling slightly in the center.

Step 6: Add Toppings & Serve

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.

Find it online: https://paleo.recipes/aip-green-enchilada-casserole-with-chicken/