Low Carb Chicken Enchilada Casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Low Carb Chicken Enchilada Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:


Made this last night, Very Good. Makes 4 generous portions Made this last night, Very Good. Makes 4 generous portions
Number of Servings: 4


    1.5 pounds chicken I used Thighs
    1 can El Paso red enchilada sauce
    1 package (2 cups) Mexican blend shredded cheese
    1 half of small onion diced up
    4 Low Carb Torts from La Tortilla Factory 3 net carbs
    1 tbls Cumin
    2 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.

Rate This Recipe