pat's Recipe

Sour Cream Enchilada Casserole

Category: Enchiladas

Ingredients:

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

Directions:

Preheat oven to 350 degrees. Spray a 9-by-13-inch ovenproof pan.

If you do not have cooked, shredded chicken I would start there. In a large saute pan add your chicken. Cover with water and poach on medium-high for 15 minutes until no pink shows in the chicken. Shred or chop the meat.

In a large saute pan add the olive oil and heat it. Then add the onion and the garlic as well as the jalapeno. Cook on medium until the veggies soften. Add the flour. Stir. Then add the chicken broth and 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.

When ready to assemble.

Place two tortillas in the bottom and up the sides of the casserole dish. You can have the flavor of enchiladas with a LOT fewer carbs doing it this way. In a bowl add the meat, one half cup of the cheese and 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.

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.

When it is done, remove it from the oven and let it sit for 10 minutes so it firms up. That way when you cut it the squares will hold together better.
Serves 6 to 8 as an entree.