Michelle’s Green Chile Chicken Bake

Directions

1. Preheat your oven to 400° and spritz a 7- 8 cup baking dish with avocado oil spray. 

2. Add ½ cup of the broth and the cassava flour to a medium sized mixing bowl and whisk well to combine until all flour is incorporated. To that, add the rest of the chicken broth, the enchilada sauce and green chilies, whisking to combine, then add shredded chicken and cilantro and stir. 

3. Pour ½ cup of this mixture into the bottom of the pan, swirl to coat. Add half the bag of chips to the pan, distributing evenly. Pour two cups of the sauce over the top of the chips, moving chips around slightly to distribute the sauce. Sprinkle half of the cheese on top, then repeat adding the rest of the chips, sauce and cheese, sprinkling additional cilantro on top if desired. 

4. Cover with foil and bake for 25 minutes, then remove foil and continue baking for an additional 8-10 minutes or until the sauce is bubbly, cheese is melty and slightly browned. Remove from the oven and let it cool slightly before serving, it will be very hot. 

5. Garnish if desired with toppings (see below), slice and serve with extra chips, your favorite salsa and/or guacamole. Store leftovers in the fridge for up to 5 days.