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Sour Cream Enchilada Casserole




Source of Recipe


From: ArcaMax's Newsletter on Monday, December 27, 2010


Recipe Introduction


You can make these with chicken as recommended in the recipe ingredients or you can make it with leftover turkey from the feast, pork roast that has been chopped up or shredded or even cooked ground sirloin. Serves 6 to 8 as an entrée & 10 for smaller buffet portions.


List of Ingredients




1 tablespoon olive oil
2 tablespoon minced garlic (jar garlic will work for this dish)
1 onion, chopped
1 jalapeno minced
1 tablespoon flour (I use gravy flour)
1 cup of organic chicken broth
28 oz diced tomatoes, drained
1 1/2 cup sour cream
2 cup cheddar cheese, divided
3 large skinless chicken breasts, poached & shredded
4 - 8" flour tortillas (you can find low-carb tortillas & they taste just as good)


Recipe



1. Preheat oven to 350ºF. Spray a 9x13" ovenproof pan.

2. If you don’t have cooked, shredded chicken I’d start there. In a large sauté pan add your chicken. Cover with water & poach on medium-high for 15 minutes until no pink shows in the chicken. Shred or chop the meat.

3. In a large sauté pan, add the olive oil & heat it. Then, add the onion & garlic as well as the jalapeno. Cook on medium until the veggies soften. Add
the flour. Stir. Then, add the chicken broth & the tomatoes. Cook on medium to evaporate most of the liquid. This will take 5 to 10 minutes. Stir periodically. I use this time to shred my meat too.

4. When ready to assemble: Place two tortillas in the bottom & up the sides of the casserole dish. You can have the flavor of enchiladas with a LOT fewer carbs
doing it this way.

5. In a bowl add the meat, 1/2 cup of the cheese & the sour cream. Mix well. Put that in the casserole on top of the tortillas. Then, add the next two tortillas
the same way. You are encasing the sour cream, meat mixture to separate it from
the sauce.

6. On top of that tortilla layer, pour on the tomato sauce mixture. Then top with the last cup of cheese. Spread it across the tomato sauce. Bake for 30
minutes until bubbly.

7. When it’s done, remove it from the oven & let it sit for 10 minutes so it firms up. That way when you cut it the squares will hold together better.

Enjoy! Cheers, Zola