Sprouts--Welcome to the neighborhood

Around the first part of September a new grocery store opened not too far from us.  Like a mini-Whole Foods, Sprouts carries organic and natural produce and products.  Happily it carries most of the soy products I use because of my husband's allergy to dairy products.  Two especially great items are a soy cream cheese and soy sour cream, both of which have enabled me to add back some favorite recipes to our menu.

In keeping with the food theme, I wanted to share a recipe I am working on.  It is a cross between King Ranch Chicken and chicken enchiladas--something less fussy than enchiladas, but with most of the flavor.  The ingredients in parenthesis are ones I would use if diet allowed.  If anyone gives it a try, let me know what you think.

Chicken Enchilada Casserole

1 cup chicken broth
1/3 cup onion, chopped
1  4 oz. can chopped green chilis
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin
(1/2 teaspoon chili powder)
1 1/2 to 2 cups cooked chicken, cubed

4 oz. sour cream 
1/2 cup water
2 tablespoons cornstarch

8 corn tortillas, torn into quarters
(1 cup grated cheddar cheese)

Combine first 8 (9) ingredients in a skillet and heat until lightly boiling.  Stir in sour cream, and simmer.  Combine 1/4 cup of water with 2 tablespoons of cornstarch and stir into sauce until thickened, but do not let it boil.

Layer half of the tortillas in a shallow casserole dish.  Spoon half of sauce over tortillas. Sprinkle with half of the cheddar cheese.  Repeat.  Cover dish with foil and bake at 350 degrees for 30 minutes.