White Chicken Enchilada Casserole -- Wheat/Grain-Free, Low Carb & Delicious!

This evening both boys came for dinner. I made my White Chicken Enchilada Casserole for dinner (low carb and wheat free).  It's simple to make and everyone in the family loves it (including those that aren't wheat/grain free like me). I use my grain-free tortillas for the enchiladas and this dish is so good and so authentic tasting that you have no idea you are eating a grain free meal. I served it with steamed fresh broccoli florets. In the enchiladas I made this evening, I bumped the amount of chicken up to 4 cups (instead of the 2 to 3 cups) and increased the cheese a bit (I almost always do that). This made nice big fat enchiladas. To add a bit of extra flavor, I diced and sauteed some Poblano pepper and red bell pepper and then added about 1 tablespoon of diced cooked peppers to each enchilada as I rolled them up. It turned out amazing. I had enough leftover to send home with both sons so they can enjoy them again tomorrow night. I snapped a few photos for you to see below. The link to the enchilada recipe is in the first sentence above (in the different colored text). Enjoy!

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.