A south Louisiana sassified sour cream chicken enchilada casserole cooked in a cast iron skillet. Includes the browned Cajun trinity base with seasoned chicken breast strips, Rotel tomatoes, and a sour cream/cream cheese sauce with corn tortillas.
drained browned seasoned chicken breasts juices(see blog post)
1cup sour cream
4ouncescream cheese, softened
extra salt, black pepper and cayenne pepper to taste, optional
1/4cup drained Rotel tomatoes with green chiles
1/2teaspoon paprika, optional
1/2teaspoon parsley, optional
128-inch corn tortillas
Brown the Cajun trinity of onion, bell pepper and celery in a cast iron skillet or saucepan.
While the trinity is caramelizing, season the chicken breast strips with the garlic powder paprika, dried parsley flakes, cumin, lime juice and SP&C to taste. Set aside.
When the trinity is about half-way browned, add the seasoned chicken strips.
Cook until the chicken strips brown along with the vegetables, about 7 to 10 minutes.
When the veggies and chicken strips are browned, add the fresh cilantro, parsley, minced garlic and 1/4 cup of Rotel tomatoes to the pan. Cook for 1 additional minute, or until garlic is fragrant. Remove from heat.
Set a colandar atop a large bowl.
Carefully pour the seasoned chicken/veggie mixture into the colander, shaking the colander gently to release all of the pan juices into the bowl.
Pour the chicken broth into a glass Pyrex measuring cup, then pour the pan juices into the chicken broth. Stir gently, then set aside.
In a small saucepan, melt the butter. Then, whisk the tapioca starch into the butter for 1 to 2 minutes, or until thickened and well-incorporated.
Pour the chicken broth/pan juice mixture into the saucepan. Add the cream cheese and the other 1/4 cup of Rotel tomatoes. If you like your food highly seasoned, then add more SP&C to taste.
Remove the saucepan from heat.
Stir in the sour cream, whisking until the enchilada sauce mixture is well-combined.
Preheat oven to 400 degrees F.
Grease a 12-inch cast iron skillet.
Pour a bit of sauce onto the bottom of the skillet. Then, position 4 corn tortillas along the bottom of the skillet. Top with 1/3 of the chicken/veggie mixture, then with 1/3 of the sour cream/cream cheese sauce.
Repeat the layers until all of the ingredients are in the skillet.
Bake for 20 to 30 minutes, or until browned and bubbly.