White Chicken Enchilada Casserole | Gluten-free, Goat's Milk

Step 1

Preheat the oven to 400 degrees F.

Step 2

Place the chicken breast in a baking dish and spray the skin with a little olive oil. Bake for about 1 hour and 15 minutes or until cooked to an internal temp of 165 degrees F. Remove from oven and let cool a bit. Pull the chicken off of the bone so that it can cool more quickly. Set aside and shred when cool enough to handle. Sprinkle with a little salt and pepper.

Step 3

Turn down the oven to 350 degrees F.

Step 4

Meanwhile, prepare the Hatch chile sauce. Add ghee to a saucepan and let melt over medium temperature. Add the gluten-free flour and stir for about 2 minutes. Slowly whisk in the chicken broth and stir until nice and thick. Remove from heat and set aside to cool slightly. Then add the goat's milk yogurt and Hatch chiles. Mixing well so that everything is well incorporated.

Step 5

Prepare the chicken mixture by adding the grated goat pepper jack cheese to the cooled shredded chicken.

Step 6

Assemble the casserole layers. First, ladle some of the sauce to just cover the bottom of a large baking dish. Tear the tortillas in half and line up the straight edges with the straight edge of the baking dish making a layer of corn tortillas. Next add half the chicken and pepper jack as the next layer. Then add about half of the remaining sauce.

Step 7

Then repeat with another layer of corn tortillas, chicken mixture and end with the remaining sauce.

Step 8

Bake in the oven for about 30 minutes or until browned and bubbly.