White Chicken Enchilada Casserole -- Low Carb & Wheat Free

This evening I made White Chicken Enchilada Casserole. This was a recipe that I had originally enjoyed eating before I went wheat free. I later converted it to a grain-free version after eliminating wheat from my diet last July. My original grain-free version of this casserole used coconut flour based tortillas from another blogger's site, and while it turned out good, I found the coconut flour based tortillas a bit more tricky to make and didn't particularly care for the subtle coconut flavor it gave to this dish (I find coconut to be a bit distracting in a Mexican style dish). So, this evening, I used my own version of grain-free tortillas that are more neutral in taste. They are made with a combination of blanched almond flour, ground golden flax and a bit of grated Parmesan and seasoned with a bit of chipotle chile powder. The dish turned out even better than I had hoped. I added a few tablespoons of water to my basic tortilla recipe to produce a slightly thinner tortilla and they worked perfectly in this casserole. It turned out great and I have enough leftovers to enjoy again tomorrow evening, which is always a good thing! I snapped a few photos below as well as the recipe. Enjoy!

Sauced & cheesed...

Fresh out of the oven...

White Chicken Enchilada Casserole (Wheat/Grain/Gluten Free)

Ingredients:

8 to 10 6-inch grain free tortillas
2 to 3 cups cooked chicken, shredded or chopped

2 cups shredded Monterey Jack cheese (or pepper-jack cheese for added spiciness) 

2 tablespoons butter

6 ounces brick style cream cheese

2 cups chicken broth

1 cup sour cream

1 4-ounce can diced green chilies, drained

For the tortillas:
1 cup egg whites or Egg Beaters
3 tablespoons water
1/2 cup blanched almond flour
2 tablespoons plus 2 teaspoons ground golden flax
4 teaspoons finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or other seasoning of choice such as smoked paprika, etc.)

Directions:

To make the tortillas:
Whisk all ingredients together in a small bowl to form a smooth, thin batter (makes approximately 1-1/2 cups batter). Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour a few tablespoons batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom to make an approximate 6-inch tortilla. Cook approximately 1 to 2 minutes, until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Transfer to a plate and repeat for remaining tortillas (lightly re-spraying pan for each). Makes approximately 8 to 10 6-inch tortillas.

To assemble the casserole:
1.  Preheat oven to 350 degrees.  Grease a 9 x13" casserole dish

2.  Mix shredded chicken and 1 cup cheese in a large bowl.  Divide mixture evenly and roll up in tortillas and place seam side down in casserole dish.

3.  In a sauce pan, melt butter, stir in cream cheese and cook on low until melted, about 1 to 2 minutes. Stir in broth and simmer over medium heat, whisking until smooth and slightly thickened and bubbly, stirring frequently.   

4.  Stir in sour cream and green chilies and heat just until hot; do not to boil.

5.  Pour sauce over enchiladas and top with remaining shredded cheese.

6.  Bake approximately 25 minutes or until bubbly; run under broiler for a few minutes until cheese is light golden brown.