Chicken Enchilada Casserole

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: 50 mins Yield: 1 casserole Serving Size: 1⁄8 casserole

Ingredients

2 large leeks, trimmed to 6-in. (15.25cm) stalks

2 TB. extra-virgin olive oil 1 lb. (450g) skinless, boneless chicken thighs 4 TB. unsalted butter

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

11⁄2 cups sour cream 1 (4-oz.; 110g) can diced green chilies, drained (optional) 1 (8-oz.; 225g) can sliced black olives, drained

2 cups grated Monterey Jack cheese 1⁄2 cup fresh cilantro, chopped 1 Preheat the oven to 425°F (220°C). Cut leeks in half lengthwise. Rinse halves under cold water to remove any dirt.

2Place 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.

3Heat 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.

4Drizzle in arrowroot mixture while whisking stock. Simmer for 1 minute, or until thickened. Remove from heat. 5 When chicken thighs are fully cooked, remove from the pan and shred using 2 forks.

6Combine shredded chicken with sour cream and green chilies (if using) and mix well.

7Spread shredded chicken mixture evenly over roasted leeks. Cover with black olives. Pour sauce over casserole and sprinkle with Monterey Jack cheese.

8Reduce the oven temperature to 350°F (180°C) and bake casserole for 20 to 25 minutes, or until cheese is brown and bubbly.

9Let casserole sit for 10 minutes before slicing and scooping into bowls. Sprinkle with cilantro to serve.

Nutrition per Serving

Fat 71% Protein 20% Net Carb 9% Ratio 1.1:1 Calories 391

Fat 31g

Protein 19g

Total Carbohydrate 11g

Dietary Fiber 2g

Net Carbohydrate 9g