Updated as of 2019!  Same great recipe, new pictures to show just how dang good it is.  We like to double the chicken to make it extra hearty- noted in the recipe!  Enjoy!
 

   

 
I’ve had “white chicken chili” on my mind for some time now.  It just feels like the lighter, fresher version of the usually tomato-based chili I already know and love- and it is good.

Once I got going with the recipe, though, I was inspired to put a “Beef Enchilada Bake” twist on it.  So, I made the “white chili” base, and poured it over cauliflower rice, stirred in a few eggs, and baked it until it was thick, creamy, and perfect.
 
 
I’m so happy with how it turned out.  It’s bursting with authentic Mexican-inspired flavors, but the casserole element gives it an American comfort food vibe.


 
I’m not sure how this looks to someone who hasn’t tried it.  Maybe it looks delicious, or maybe not so appetizing?  But let me tell you, it tastes 1000x better than it looks.  And I think it looks really good. 
 
I could seriously eat the entire thing…  So it’s a good thing there’s Dathan, so I’m forced to share.  😉
 
Enjoy!!

Print Recipe

White Chicken Chili Bake | PALEO, Keto, Whole30

Servings: 4
Calories: 260kcal

Ingredients

  • 1/2 red onion chopped
  • 1 large carrot finely chopped
  • 2 garlic cloves minced
  • 1 green bell pepper chopped
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp chili powder
  • 2 cups chicken broth*
  • 1/2 cup coconut milk
  • 1 juice of lime plus more lime wedges for serving
  • 1 1/2 tsp arrowroot flour*
  • salt & pepper to taste
  • 1-2 lbs skinless chicken (breasts, thighs, or rotisserie chicken), fully cooked and chopped or shredded
  • 12 oz "riced" caulifower
  • 3 eggs

Optional garnish: chopped cilantro, hot sauce, sliced avocado

Instructions

  • Preheat the oven to 375ºF.
  • In a large skillet over medium heat, sauté the onion, carrot, and garlic in avocado oil (or fat of choice) for about 5 minutes to soften.  Add the bell pepper and spices & continue to cook for about 2 minutes, or until the spices are fragrant.  Add the broth, coconut milk, & lime juice, and bring to a simmer.  Stir in the arrowroot for added thickness.  Add the shredded chicken, and season with salt & pepper to your taste preference.
  • Drizzle the bottom of a 9 x 13” baking dish with avocado oil, to avoid sticking.  Fill the bottom of the dish with riced cauliflower, then top with the chili mixture.  Crack three eggs into the dish, and stir them in with a fork until the eggs are no longer visible.
  • Transfer to the oven, and bake for 40-45 minutes, or until lightly browned around the edges.  Allow it cool for a few minutes so it gets firm, then slice into squares & serve topped with cilantro, fresh lime, hot sauce, & avocado.  Enjoy!

Notes

  • If you don’t have arrowroot flour on hand, try substituting 1 Tbsp of coconut flour.
  • I used the frozen riced cauliflower from Trader Joe’s.  One bag is the perfect amount & it was so convenient!
 

Nutrition

Calories: 260kcal | Carbohydrates: 13g | Protein: 29g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 642mg | Fiber: 3g | Sugar: 4g | Iron: 3mg
Filed   one dish meals, poultry, Whole 30