When I was a kid, my mom used to make these chicken enchiladas with a creamy green chile sauce. They were super delectable. In college, I made them for my boyfriend (now husband) and he went crazy for them. He could eat almost an entire pan of them by himself. He can’t eat that much anymore, but back in high school and college he was quite the garbage disposal.
I would happily make the enchiladas for him because they were so easy. Some chicken breasts, a jar of salsa, some tortillas, a package of shredded cheese, and a can of cream of chicken soup. Even a college kid could do that! But now that we don’t eat things like canned cream of anything soup, I can’t really make my husband’s former favorite recipe anymore. And while he’s a pretty good sport about the whole real food thing, he doesn’t like missing out on his old favorites. I can’t blame him for that!
So I figured I’d create a recipe that mimicked the flavors of those chicken enchiladas but with more whole food ingredients. I say mimic because if I wanted to make it more similar, I would have had to make homemade tortillas, dairy free cheese, and cream of chicken soup. That’s far too much work. So in this Creamy Chicken and Green Chile Casserole recipe, I went with the easier alternative of putting the chicken and the creamy green chile sauce over sweet potato mash. I liked it even better than the tortilla option and my husband raved about it too. Plus it makes for awesome leftovers. Leftovers are the best!
- For sweet potato mash:
- 4-5 Japanese (white) sweet potatoes (or any other sweet potato of choice)
- 2 Tbs butter or ghee
- 1 tsp salt
- ½ tsp pepper
- For chicken:
- 2 lb chicken breasts
- salt and pepper
- For sauce:
- 1 can (15 oz) coconut milk
- 2 cups chicken broth, divided
- ¼ cup arrowroot starch (or tapioca flour)
- ¾ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 4oz can green chiles
- For sweet potato mash: Preheat oven to 400 degrees. Line a 9x13 baking dish with foil. Poke holes in sweet potatoes and place in foil lined baking dish. Bake until soft, 30-45 minutes. Let sit to cool.
- When potatoes are cool enough to handle, remove the skins and place in food processor. Add butter, salt and pepper and blend until smooth.
- For chicken: Sprinkle with salt and pepper and bake alongside sweet potatoes until cooked through, about 30-40 minutes. Shred chicken.
- For sauce: Bring 1½ cups of the chicken broth and can of coconut milk to a low boil over medium heat. Whisk arrowroot starch into remaining ½ cup broth and add to pot. Add seasonings and green chiles and simmer over low heat until thick, about 10 minutes.
- For assembly: Remove foil from 9X13 dish and grease with coconut oil or butter. Add sweet potato mash to dish and spread evenly. Add shredded chicken on top of sweet potato mash. Pour sauce over the top. Bake at 400 degrees for 50 minutes until excess liquid is absorbed.
Do you have any old favorite recipes that you just don’t eat anymore because of the unhealthy ingredients used? Share in the comments below! Maybe I’ll try recreating some of them 😉
In vibrant health,