This is a Keto safe adaption of an enchilada casserole that Connie Nelson, an acquaintance from our time in the Netherlands shared with the American School of the Hague back in 1999. Perfect for left over roasted chicken, it has been modified to work in a moderate keto diet. It nods only vaguely to the delicious authentic Mexican dish, and it's certainly not Dutch. It's more like gooey comfort food. I occasionally play with the spices, sometimes adding jalapenos or even Indian chile pepper or even a touch of curry to the mix. Serve it with a nice salad and it makes a warm and filling meal for a cold wet evening. Makes 16-8 large 'enchiladas' | ~6 g Carb each
- 2 Cups cooked chicken cut into small strips
- 1 cup chopped sautéed onion
- 2 T Olive oil, coconut oil or butter
- Small can of greens chilis (hatch is they are available)
- 1 tsp xanthan gum to thicken the sauce (or a thickener of your choice such as Glucomannan or Guar Gum – or 1/3 C flour if you okay with more carbs)
- 1 t cumin
- ½ t cayenne pepper
- 1 t salt
- 2 ½ c chicken bone broth (or just broth) If this is salted eliminate or cut down above salt
- 4 oz sour cream
- 8 oz cream cheese (at room temperature if possible) sliced into 8 pieces
- 1 ½ C grated cheddar cheese
- 6-8 medium size low carb tortillas
Heat the oil in a large enough skillet to contain the meat and liquids. Add onions and fry for a few minutes. When they are soft but not browned add your spices (cumin & cayenne). Continue frying until fragrant and the onion begins to brown.
While the onions are frying mix your thickening agent into a cup of the broth. If you are using xanthan gum note that this behaves quite differently than flour or corn starch. A little goes a long way and it does not require heat to thicken and takes a lot more stirring. Mix using a whisk or a fork until the agent is fully dissolved.
When onions are ready add all the broth including that mixed with the thickener to the pan. Cook until just slightly thick and the mixture bubbles. Add the cream cheese in a piece at a time and let it melt. Add the chicken, sour cream, and green chilies to the mix.
Spoon the mixture into lightly oiled tortillas. Line tortillas in a row in a greased 13 x 9-inch baking pan. Fill around with extra sauce. Sprinkle grated cheese on top. Back at 350 for 40 minutes. Cook with foil on for first half, remove foil for last half of cooking time.