An allergy-friendly creamy Tex-Mex casserole and a use up for chip crumbs!
I have to give kudos to Leanne Vogel for the “cheesy sauce” recipe. I had been working through a couple of challenges that both came together in this one recipe. I have a family favorite chicken casserole recipe that calls for layering corn tortillas in a monterey jack and sour cream sauce. That recipe causes problems for me with both the corn tortillas and the cheesy sauce.
Leanne’s sauce is basically a béchamel sauce enriched with eggs. I wish I’d thought of it! It provides the creaminess and richness of a cheese sauce without the dairy.
My corn tortilla substitution came from my own frugal nature. I hate spending so much money on food to just throw it away. So what was I to do with the chip crumbs from my favorite corn chip substitute? I collected them in a quart jar while waiting for inspiration.
I found one use as a topping for my Turkey Sloppy Joes. I thought of trying my hand at chilaquiles and that reminded me of my family favorite chicken enchilada casserole. The chip crumbs work beautifully in the casserole dish! This recipe worked so well, I’d consider buying a bag of chips just to make this dish!
I may still try to make a chilaquiles recipe, but today is all about the chicken enchilada casserole!
- ¼ cup grass-fed butter or coconut oil
- 3 Tbsp arrowroot starch
- 2 cups nut milk (I make mine a blend of almond and brazil nuts.)
- 1½ tsp sea salt
- 1 tsp lemon juice
- ½ tsp each of onion powder, garlic powder, paprika
- 3 eggs, whisked
- ½ cup fresh parsley, chopped
- 1 medium onion, chopped and sweated
- 1 lb. cook chicken, chopped (or leave out for a vegetarian dish)
- ¼-1/2 roasted peppers, diced (depends on spice preference)
- 1 lb. black beans, cooked (optional)
- 1 cup Spanish rice (optional)
- 9 oz. white bean chips (I use Beanitos)
- Preheat the oven to 350°F. Grease a 9x9 baking pan with butter or coconut oil.
- Melt the butter in a small saucepan then stir in the arrowroot starch to form a roux.
- In a bowl, combine the nut milk, salt, lemon juice, garlic powder, onion powder, and paprika.
- Slowly pour the milk mixture into the roux while whisking. When the mixture is smooth, remove from the heat and allow to cool for 15 minutes.
- Whisk the eggs into the cooled mixture. Stir in the parsley, onion, chicken, and roasted peppers.
- Spread a single layer of white bean chips in the bottom of the greased pan.
- Spoon a think layer of the chicken sauce over the chips to cover.
- Alternate chips and chicken mixture finishing with a final layer of crumbled chips.
- Optional: You can also add layers of spanish rice and black beans for more tex-mex yumminess!
- Bake for 30 minutes until the top is brown and bubbly.
- Let rest for 15 minutes then serve with guacamole.
If you tolerate yeast but not dairy, go for some non-dairy cheese.
I've tried this recipe with roasted cubanelles and poblanos. The cubanelles are milder. So choose according to your comfort level with spicy heat!