Sour Cream Enchilada Casserole

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. 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.

Servings: Serves 6 – 8 as an entrée. 10 for smaller buffet portions.

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
  • 1-1/2 cups of sour cream
  • 2 cups of cheddar cheese divided
  • 3 large skinless chicken breasts poached and shredded
  • 4, 8” flour tortillas. You can find low carb tortillas and they taste just as good.
  • olive oil spray

Instructions:

This recipe calls for shredded chicken breasts. If you are using whole chicken breasts to make your shredded chicken, here’s what you’ll need to do: put your chicken breasts into a large sauté pan. Cover them with water and poach on medium-high for 15 minutes until no pink shows in the chicken. Shred the breasts with two forks (use one to hold the meat in place and the other to slowly pull the chicken apart) or you can just chop the meat into small pieces. 

Preheat oven to 350 degrees.

In a large sauté pan on medium heat add the tablespoon of olive oil. 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 – 10 minutes. Stir periodically. You can use this time to shred your meat.

When ready to assemble:

Spray a 9″ x 13″ ovenproof casserole dish with olive oil spray. 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 mixing bowl add the meat, one half cup of the cheese and the sour cream. Mix well. Layer that mixture in the casserole dish on top of the tortillas. Then add the next two tortillas the same way. You are encasing the sour cream and 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’s 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.

Enjoy!

Cheers,