Low Carb Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 pounds chicken I used Thighs1 can El Paso red enchilada sauce1 package (2 cups) Mexican blend shredded cheese1 half of small onion diced up4 Low Carb Torts from La Tortilla Factory 3 net carbs1 tbls Cumin2 tsp chili powder
Prep time does not include boiling chicken.
Remove skin and bone from chicken after boiled, and shred chicken.
Dice up half of small onion
Pour red sauce into bowel and coat each of the tortillias and set to side.
Put the rest of the ingredients into the bowel of red sauce and mix well, reserve about 1/4 cup of cheese for top of casserole.
Put one tort on bottom of sprayed 8x8 casserole dish. put a third of mixture on tort, then put a tort on top of that and third of mixture again, then another tort and remaining mixture, then final tort on top then top with remaining cheese, and bake for 30 minutes and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JNORMAN1969.
Remove skin and bone from chicken after boiled, and shred chicken.
Dice up half of small onion
Pour red sauce into bowel and coat each of the tortillias and set to side.
Put the rest of the ingredients into the bowel of red sauce and mix well, reserve about 1/4 cup of cheese for top of casserole.
Put one tort on bottom of sprayed 8x8 casserole dish. put a third of mixture on tort, then put a tort on top of that and third of mixture again, then another tort and remaining mixture, then final tort on top then top with remaining cheese, and bake for 30 minutes and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JNORMAN1969.
Nutritional Info Amount Per Serving
- Calories: 439.2
- Total Fat: 25.8 g
- Cholesterol: 145.2 mg
- Sodium: 930.1 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 9.2 g
- Protein: 39.5 g
Member Reviews