LOW CARB CHICKEN ENCHILADA CASSEROLE

This recipe is based on the America’s Test Kitchen Chicken Enchiladas recipe. They test their recipes 30-70 times and have at-home testers that make sure the recipes are easy to follow and understand. So you know their recipes are foolproof.



For the low carb chicken enchilada casserole, I removed the tortillas and added some extra cheese. You can add additional ingredients depending on what you like in your enchiladas, like avocado, green onions, lettuce, tomato, whatever your little heart desires. You can add black olives, use monterey jack cheese or even add black beans if you don’t mind some extra carbs.

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Low Carb Chicken Enchilada Casserole

This recipe is pretty quick and easy to cook, though it does require a bit of prep time for the chicken. Maybe next time I’ll try and make some low carb tortillas to achieve a more traditional dish.

LOW CARB CHICKEN ENCHILADA CASSEROLE

PREP TIME: 30 MINUTESCOOK TIME: 15 MINUTESSERVINGS: 5 CALORIES: 406 KCAL

INGREDIENTS
1 lb. boneless skinless chicken breasts trimmed & pounded if necessary
Salt & pepper
1 1/2 cups of enchilada sauce store bought or from scratch
1 cup finely crumbled queso fresco or feta cheese
1 can (4 oz) green chiles (chopped)
1/2 cup minced fresh cilantro
Olive oil spray or you can use olive oil in a little bowl with a brush
2 cups shredded cheddar cheese
Lime wedges optional
Sour cream optional

NSTRUCTIONS

Preheat oven to 450 degrees.
Pat chicken dry and season with salt and pepper.
Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired.
Spray a square casserole dish with olive oil (or use a brush) and coat the entire bottom and sides.
Evenly spread 1 cup of shredded cheddar cheese on the bottom of the dish. Add the chicken mixture, then add the other cup of cheddar cheese on top. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
Serve with optional lime wedges and optional sour cream.



IRECIPE NOTES
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.

Nutrition Facts

Low Carb Chicken Enchilada Casserole

Amount Per Serving

Calories 406Calories from Fat 216

% Daily Value*

Total Fat 24g37%

Saturated Fat 13g65%

Cholesterol 121mg40%

Sodium 1163mg48%

Potassium 423mg12%

Total Carbohydrates 7g2%

Dietary Fiber 1g4%

Sugars 5g

Protein 37g74%

Vitamin A24.8%

Vitamin C3.6%

Calcium46.9%

Iron7.1%

* Percent Daily Values are based on a 2000 calorie diet.

source:https://www.730sagestreet.com/low-carb-chicken-enchilada-casserole/