Low Carb Chicken Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 341.8
- Total Fat: 17.0 g
- Cholesterol: 103.7 mg
- Sodium: 907.3 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 10.1 g
- Protein: 34.6 g
View full nutritional breakdown of Low Carb Chicken Enchilada Casserole calories by ingredient
Introduction
I love Mexican Food and need some without all the carbs. Hope you enjoy! I love Mexican Food and need some without all the carbs. Hope you enjoy!Number of Servings: 8
Ingredients
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1 Whole Chicken
1 Packet Mexican Seasoning
1 Large Onion, sliced
1 Clove Garlic, chopped
1 Pack Low Carb Tortillas (taco size)
1 Cup Sour Cream
1 1/2 Cup & 4 Tablespoons Enchilada Sauce
1 Can Diced Chile Peppers
1/2 Cup Chicken Broth (use broth made from chicken)
1 Cup Shredded Cheese
Directions
Preheat oven to 350.
Rinse and clean one whole chicken and put into a large stockpot with the seasonings, onion and garlic. Cover pot and cook for 30 minutes to an hour, depending on size of chicken.
Once chicken is done and should be falling off the bone. Slowly remove the chicken from the pot and put on a cutting board or dish for shredding. Using two forks, shred the chicken and remove all bones and skin. Set aside shredded chicken.
Strain broth in the pot over a heat resistant bowl. Let cool slightly before using. You can store the remaining broth or toss it out.
In a large bowl, mix enchilada sauce, sour cream and broth together. Add chile peppers and chicken.
Take the 2 tablespoons of enchilada sauce that was set aside and spread over the base of the casserole or pyrex dish (9x13). Lay down 4 tortillas, then cover with chicken mixture and sprinkle some cheese on top. Repeat layers until dish is full. You should end with a layer of tortillas, 2 tablespoons of enchilada sauce and cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes longer or until nice and brown on top.
Number of Servings: 8
Recipe submitted by SparkPeople user DOC_33.
Rinse and clean one whole chicken and put into a large stockpot with the seasonings, onion and garlic. Cover pot and cook for 30 minutes to an hour, depending on size of chicken.
Once chicken is done and should be falling off the bone. Slowly remove the chicken from the pot and put on a cutting board or dish for shredding. Using two forks, shred the chicken and remove all bones and skin. Set aside shredded chicken.
Strain broth in the pot over a heat resistant bowl. Let cool slightly before using. You can store the remaining broth or toss it out.
In a large bowl, mix enchilada sauce, sour cream and broth together. Add chile peppers and chicken.
Take the 2 tablespoons of enchilada sauce that was set aside and spread over the base of the casserole or pyrex dish (9x13). Lay down 4 tortillas, then cover with chicken mixture and sprinkle some cheese on top. Repeat layers until dish is full. You should end with a layer of tortillas, 2 tablespoons of enchilada sauce and cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes longer or until nice and brown on top.
Number of Servings: 8
Recipe submitted by SparkPeople user DOC_33.
Member Ratings For This Recipe
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