Chicken Enchilada Casserole - Grain Free & Gluten Free

This evening I made my White Chicken Enchilada Casserole. I absolutely LOVE this dish. It tastes as good, if not better, than if I had made it the "regular" way. This is a great dish to make if you have leftover cooked chicken. It is also great reheated, too. I'm looking forward to having leftovers for lunch this week! If you wanted to make this on a busy weeknight, you could make the grain-free tortillas ahead of time (which only take a few minutes to make). You could also stuff them with the chicken and cheese and refrigerate them like that and then just make the sauce on the night you wanted to serve them; pour it over the enchiladas and bake. If you want, you can add cooked peppers and onions to them or whatever else you like -- I've done that and they are good that way, too. This evening I used a combination of cheddar and Monterey jack cheese. Also, one more tip...don't be worried if your sauce initially seems too liquidy after taking them out of the oven because it thickens up nicely. Let it sit for just a bit and the sauce thickens up and becomes creamy and delicious. I snapped a few photos for you to see below. If you've been missing Mexican food...tonight is the night that ends...forever. I promise you that you will be in "grain-free Mexican heaven" with these! LOL I've included the recipe below. Enjoy!

Chicken & cheese filling, grain-free tortillas and creamy sauce to top the casserole before baking

Rolled and ready

Topped with sauce and final layer of cheese...ready to be baked

Fresh out of the oven

BOOM!

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 an 8 or 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). Add a little additional water if batter needs to be thinned to swirl around the skillet. 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.