White Chicken Chili Bake

   
I’ve had “white chicken chili” on my mind for some time now.  It just feels like the lighter, fresher version of the usually tomato-based chili I love to make.  


The perfect dish for Spring.  :)

Once I got going with the recipe, though, I was inspired to put a “Beef Enchilada Bake” twist on it.  So, I made the “white chili” base, and poured it over cauliflower rice, stirred in a few eggs, and baked it until it was thick, creamy, and perfect.


I’m so happy with how it turned out.  It’s bursting with authentic Mexican-inspired flavors, but the casserole element gives it an American comfort food vibe.



I'm not sure how this looks to someone who hasn't tried it.  Maybe it looks delicious, or maybe not so appetizing?  But let me tell you, it tastes 1000x better than it looks.  And I think it looks really good. 

I could seriously eat the entire thing…  So it’s a good thing there's Dathan, so I’m forced to share.  ;)

Enjoy!!

Makes 4-6 servings.
Ingredients:
  • 1/2 red onion, chopped
  • 1 large carrot, finely diced
  • 2 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 2 cups chicken broth*
  • 1/2 cup coconut milk
  • juice of 1 lime, plus more lime wedges for serving
  • 1 1/2 tsp arrowroot flour*
  • salt & pepper, to taste
  • 1 lb boneless, skinless chicken (breasts, thighs, or rotisserie chicken), fully cooked and shredded
  • 12 oz “riced” cauliflower*
  • 3 eggs
  • handful of cilantro leaves, chopped (for garnish)
  • avocado oil, for cooking

Tools:


Directions:
  1. Preheat the oven to 375ºF.
  2. In a large skillet over medium heat, sauté the onion, carrot, and garlic in avocado oil (or fat of choice) for about 5 minutes to soften.  Add the bell pepper and spices & continue to cook for about 2 minutes, or until the spices are fragrant.  Add the broth, coconut milk, & lime juice, and bring to a simmer.  Stir in the arrowroot for added thickness.  Add the shredded chicken, and season with salt & pepper to your taste preference.
  3. Drizzle the bottom of a 9 x 13” baking dish with avocado oil, to avoid sticking.  Fill the bottom of the dish with riced cauliflower, then top with the chili mixture.  Crack three eggs into the dish, and stir them in with a fork until the eggs are no longer visible.
  4. Transfer to the oven, and bake for 40-45 minutes, or until lightly browned around the edges.  Allow it cool for a few minutes, then slice into squares & serve topped with cilantro & a squeeze of fresh lime juice.  Hot sauce & avocado slices would be great too!


*Notes:

  • Bone broth is a great way to make this dish more nutrient dense!  We used the new one from EPIC and it was awesome.
  • If you don't have arrowroot flour on hand, try substituting 1 Tbsp of coconut flour.
  • I used the frozen riced cauliflower from Trader Joe’s.  One bag is the perfect amount & it was so convenient!


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6 comments:

Anonymous said...

Hey Jessie! This looks delicious. Quick question. I just discovered the frozen riced cauliflower from TJ's yesterday. Do you thaw it out first, or just throw it in frozen? I was worried about extra moisture. Thanks!

Jessie B said...

I just throw it in frozen! Hope you enjoy! :)

Lea Anne said...

I'm making this tomorrow night, but I'm not clear on the mixing in of the eggs. Do you try to mix them into the white chili only, or do you mix the cauliflower rice in as well? Please clarify.

Jessie B said...

Hi Lea Anne,

I mix them into everything. It doesn't have to be perfect~ the egg just helps things bind together a bit! I just crack them in, then mix in until you don't see them.

Lea Anne said...

Thanks Jessie B. I'm hoping this will be the 2nd way I can enjoy cauliflower. The 1st is your recipe for paleo pizza bites. Those were a hit! We also enjoyed your BBQ bacon meatloaf and Cyispy green bean fries.

Anonymous said...

Think this would freeze ok?