White Enchilada Casserole with Chicken & Veggies is hearty, cheesy, delicious, & easy because everything is layered in one dish. It has everything you love in a White Enchilada Casserole with the bonus of hidden vegetables with extra vitamins and nutrients! Even picky eaters will love the veggies because they won't even know they're there!
Preheat oven to 400 degrees F
Rub the chicken breast with olive oil, sprinkle with salt and pepper and roast in the oven for 20 minutes or until internal temp reaches 165 degrees F. Take the chicken out and let cool for 10-15 minutes until cool enough to shred. Shred into small bite-size pieces. TIP: buy a cooked rotisserie chicken so all you have to do is shred it!
While the chicken is roasting, make the sauce by starting with the corn starch slurry. Mix 2 tbls corn starch into 1/4 cup cold water until completely dissolved.
To a small sauce pot, add the chicken broth, corn starch slurry, taco seasoning. Bring to a simmer stirring until it gets thick.
Whisk in the coconut milk then turn off the heat.
Add the Green Chilis and mix in completely.
Finely Dice the Scallions. Slice the zucchini on the bias into 1/4 inch slices.
At this point you can either move on to the assembly or put the scallions, zucchini, sauce and the chicken in the fridge until you are ready to assemble.
Spread a very thin layer of sauce on the bottom of the casserole dish, so that the tortillas don't stick. Next, lay down 4 tortillas, or as many as you need to cover the bottom and making sure you have enough for 3 layers.
Spread a layer of the sauce over the tortillas.
Spread half of the shredded chicken over the sauce. Then sprinkle scallions over the chicken.
Sprinkle the coleslaw mix of cabbage and carrots over the chicken.
Add shredded cheese. NOTE, you should have 16oz of cheese, which you will need for 3 layers in total, so be sure to portion it out so that you only use 1/3 of the cheese in this first layer.
Next layer another 4 tortillas over the cheese, then sauce, add the rest of the chicken, and another layer of the coleslaw cabbage and carrots. Now comes the zucchini. Lay the slices to create a single layer. Use any extra to fill in any major holes.
Add another layer of cheese (using another 1/3 of the cheese) and scallions over the zucchini.
Add the final layer of tortillas making sure to fill in any holes with broken tortillas.
Spread the final layer of sauce over top.
Preheat oven to 375 degrees F. Then bake the casserole covered with a glass lid or aluminum foil for 45 minutes.
Remove from the oven and add the final layer of cheese and scallions to the top and then bake WITHOUT a cover for another 15 minutes until the top is perfectly melted and golden. Serve and Enjoy!