Sour Cream Chicken Enchilada Casserole takes a favorite and turns into a yummy low carb (THM S) casserole.

Scale

4 chicken breasts, cooked and shredded

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp cumin

1 tsp of salt

1 can of drained Rotel (diced tomatoes and green chilis)

2– 12 oz bags of HEB Brand steamable broccoli/cauliflower mix

1–2 cups of shredded cheddar cheese

SOUR CREAM SAUCE MIXTURE:

2– 8 oz blocks of cream cheese (if you would rather you can use just 1 for less sauce)

1 cup of sour cream

1 jalapeno deveined and de-seeded

2 cloves of garlic

Fresh Cilantro a handful (you can leave this out if you would rather not)

1 tsp of onion powder

1 tsp of cumin

1 tsp of chili powder

1 tsp of salt

1/2–1 cup of chicken broth (you can use the broth from cooking chicken)

1 recipe for Guacamole

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Preheat oven to 350 degrees.

Cook chicken in an Instantpot with 1 cup of water, shred once cooled.

Steam veggies and drain bags.

Place in a 9X13 baking casserole dish.

Add spices & Rotel to chicken and stir.

Place chicken over the veggies in casserole pan.

Place all sauce ingredients into a blender.

Put lid on and blend.

Slowly add 1/2 cup of broth… add more if you want a more liquidy sauce.

Pour over the top of the chicken and veggies.

Add the cheese! As much or as little as you like.

Cover with foil and place in the oven.

Since it is already cooked you will just need the sauce hot and cheese melted.

Remove and serve with salsa and or guacamole and salad.

Enjoy.