3slicesCrystal Farms Mozzarella Cheese Wrapsor your choice
3slicesCrystal Farms Marble Jack Cheese Wrapsor your choice
1can diced tomatoes and green chiliesdrained
Preheat oven to 350 degrees.
For the Sauce
Heat butter in a saucepan over medium heat.
Stir in spices and allow them to toast slightly.
Add chicken stock, whisking to blend as you go.
Blend in the tomato paste if you're using it.
Very gradually, sprinkle in xanthan gum, thoroughly whisking each addition into the sauce base.
Lower heat and simmer to reduce to desired thickness, roughly 5-10 minutes. Remove from heat.
For the Enchilada Filling
Cook chicken however you prefer. (I pressured cooked frozen breasts for 4 minutes because I don't always plan ahead!)
Shred the chicken. I used my KitchenAid's dough hook for making fast work of it.
Mix the drained tomatoes and green chilies into the shredded chicken. Here, I've also impulsively mixed in some sauce. Don't ask me why. It seemed like a good idea.
Lay a thick line of enchilada sauce down the middle of a Cheese Wrap. Top with about 1/6 of the chicken mixture. Roll it up!
Place the rolled Cheese Wraps side-by-side in a casserole dish. Top with remaining sauce.
Bake uncovered for about 20 minutes or until the cheese is turning a golden brown.
Let cool for a few minutes and then spoon it up!
Choice of Cheeses: Both Mozzarella and Marble Jack were great. Nutritionals are calculated here based on half of one and half the other, but use what you prefer.Xanthan Gum: Anytime you're using xanthan gum as thickener, add it very slowly. A shaker works well. It only takes a bit. Blend well as you go. Otherwise, you'll end up with a big, gloppy mess. I store mine in the freezer. Even a tiny package lasts a really long time.Freezing: I tested this recipe for freezability. The previously frozen serving was not distinguishable from the rest of my batch of casserole right out of the oven. So, you should be good if you want to freeze some up.