Chicken Enchilada Casserole 141
Chicken, sour cream, and green chilies sit atop roasted leeks, and are covered in enchilada sauce and cheese.
Chicken Enchilada Casserole Prep Time:
20 mins
Cook Time:
Ingredients 2 large leeks, trimmed to 6-in. (15.25cm) stalks
5
2
6
Preheat the oven to 425°F (220°C). Cut leeks in half lengthwise. Rinse halves under cold water to remove any dirt.
2 TB. chili powder 1 tsp. ground cumin 1 tsp. granulated garlic 1 tsp. dried oregano 1 tsp. sea salt 1 cup chicken broth 1 TB. arrowroot powder, mixed with 2 TB. cold water
1
Nutrition per Serving
71% Protein 20% Fat
9% 1.1:1
7
Spread shredded chicken mixture evenly over roasted leeks. Cover with black olives. Pour sauce over casserole and sprinkle with Monterey Jack cheese.
4
9
Drizzle in arrowroot mixture while whisking stock. Simmer for 1 minute, or until thickened. Remove from heat.
⁄2 cup fresh cilantro, chopped
⁄8 casserole
1
Combine shredded chicken with sour cream and green chilies (if using) and mix well.
8
Heat a medium saucepan over medium-high heat. Add butter. When butter melts, whisk in chili powder, cumin, garlic, oregano, and sea salt until fragrant. Whisk in chicken stock and bring to a simmer.
1 (4-oz.; 110g) can diced green chilies, drained (optional)
Serving Size:
When chicken thighs are fully cooked, remove from the pan and shred using 2 forks.
3
11⁄2 cups sour cream
2 cups grated Monterey Jack cheese
1 casserole
Place leeks in a layer at the bottom of a 9×13-inch (23×33cm) casserole pan. Drizzle with extra-virgin olive oil and rub to coat. Place chicken thighs on top of leeks and bake for 15 to 20 minutes, or until cooked through.
4 TB. unsalted butter
1 (8-oz.; 225g) can sliced black olives, drained
Yield:
1
2 TB. extra-virgin olive oil 1 lb. (450g) skinless, boneless chicken thighs
50 mins
Reduce the oven temperature to 350°F (180°C) and bake casserole for 20 to 25 minutes, or until cheese is brown and bubbly.
Let casserole sit for 10 minutes before slicing and scooping into bowls. Sprinkle with cilantro to serve.
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
391
31g
19g
11g
2g
9g
