I created this low-carb variation of the chicken enchilada casserole... minus the tortillas!
1/2 c. onion, chopped
2 cloves garlic, pressed
2 T. olive oil
2 12-oz. cans chicken, drained
10-3/4 oz. can cream of mushroom soup
10-oz. can tomatoes with chiles, drained
4 to 6 T. whipping cream
1/2 c. shredded Cheddar cheese
salt and pepper to taste
Garnish: shredded Cheddar cheese, sour cream
In a skillet over medium heat, sauté onion and garlic in oil until onion is translucent. Combine onion mixture and remaining ingredients in a large mixing bowl; stir well. Pour mixture into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 20 to 25 minutes. Garnish as desired with cheese and sour cream. Makes 4 to 6 servings.
Good sound cooking makes a contented home.
-Georges-Auguste Escoffier