11/20/2023 0 Comments Green chili chicken bakePlace 1/3 cup salsa verde in bottom of baking dish. Place shredded chicken, roasted squash and onions, juice of half a lime, 1/4 cup diced cilantro, canned green chilis, and 1/3 cup salsa verde in a large bowl and stir to combine. Remove both the roasted squash and baked chicken from oven. At this time, add chicken to a rimmed baking sheet and cook for 25 minutes. Stir vegetables and place back in oven to cook for an additional 25 minutes. Place cubed winter squash as a single layer on rimmed baking sheet and bake in preheated oven for 15 minutes. Place cubed kobucha squash and diced onion in a separate large bowl and drizzle with olive oil.Toss chicken with spices and allow to marinate for at least 15 minutes or refrigerate for up to 8 hours. Add half of spice mixture to chicken and reserve the other half. Combine coriander, cumin, chile powder, and salt in a small bowl. Place chicken thighs in a medium bowl.Spray two rimmed baking sheets with nonstick spray and set aside. 8 to 10 gluten-free corn tortillas, cut into quarter sections.16 oz gluten-free tomatillo salsa verde. 3 cups cubed Kobucha squash (butternut squash or sweet potatoes could be substituted).1.5 lbs chicken thighs or chicken breast (preferably organic).And give yourself a big pat on the back for branching out and trying a new veggie! I hope you enjoy this amazingly flavorful, delicious, and nutritious dish. To be honest, this whole casserole can be assembled up to one day in advance and cooked the next day, making it the perfect dish for entertaining or for an easy weeknight meal. (Note – I recommend microwaving the Kobucha Squash for 2 minutes to make it easier to carve up.) You can even roast the chicken, shred it, and refrigerate it in advance too. The Kobucha Squash can be carved and cubed several days in advance, placed in a container, and refrigerated. You can marinate the chicken up to one day ahead of time. However, most of the steps can be done ahead of time. To me, it is much easier and just as super tasty. Also, I like making this dish more lasagna style with layers of tortillas, filling, cheese, and sauce instead of nice and neat rolled up enchiladas. The roasted Kobucha Squash help make these comforting and creamy without being doused in tons of cheese. They are literally the best enchiladas I have EVER made. Now lets talk about this Green Chili Chicken and Kobucha Squash Enchilada Casserole. If you don’t have butternut squash, you also could use sweet potatoes. If you are unable to locate this awesome gem of a veg, you can substitute the Kobucha Squash for Butternut Squash. Well-stocked grocery stores or farmers markets will have Kobucha Squash. Once you cut into this green pumpkin, you are greeted with bright orange flesh which provides a fabulous dose of beta-carotene and vitamin A! The Kobucha contains plenty of other awesome attributes such as being loaded with fiber, iron, vitamin C, and some B vitamins. This puppy is WAY healthier than sweet potatoes too! It also has half the carbs of butternut squash (7 grams versus 16 grams). It even packs a lower calorie count than butternut squash with only 40 calories in a single cup compared to 60 calories per cup for butternut squash. I’ve just found the better pumpkin replacement. In fact, I think it tastes better than butternut squash and WAY better than regular orange pumpkin. It is often used in Thai curry and is quite flavorful. This amazing and delightful winter squash looks like a green pumpkin and is actually referred to as a Japanese pumpkin. It is time for those New Year’s resolutions…such as trying new veggies!!!!ĭrum roll please……….First up is Kobucha Squash! It’s after Christmas and we are revving up for the New Year. Are you feeling adventurous? Of course you are.
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