• Lisa Jarvis

Low-Carb Chicken Enchilada Casserole


If you are craving some chicken enchiladas, but you are watching your carbs, this one is for you! This turned out cheesy and wonderful! I served it with cauliflower rice and it was so yummy and satisfying. You can cook about one and a half to two pounds of chicken breast, then shred it....or you can do it like I did, and use a rotisserie chicken for a shortcut!


Here's what you need:

1 1/2 to 2 lb. of cooked and shredded chicken breasts OR a rotisserie chicken deboned and skin removed

2 cups cheddar or mexican blend cheese, shredded

1 4 oz. can diced green chile peppers

1/2 cup fresh cilantro. minced


For the sauce:

1 T olive oil

1 onion, finely chopped

1/2 t salt

1/8 t black pepper

2 t minced garlic

2 T chili powder

1 t ground cumin

1 15 oz can tomato sauce

1/4 cup water


Riced cauliflower to serve it on.


Prepare the enchilada sauce by heating the oil in a skillet. Saute the onion and salt, stirring until it is soft. Stir in the garlic, black pepper, chili powder, cumin. Stir in the tomato sauce and water. Bring to a boil and then simmer about five minutes .( If you wondering, yes, you can use pre-made enchilada sauce you get from the store. If you do, use 2 cups of it.)


Preheat the oven to 400.

Next, in a large bowl, mix the shredded chicken, the enchilada sauce, half the cheese, chile peppers, and cilantro. Pour this into a 9x13 baking dish and top with the other half of the cheese. Bake at 400 for 10 minutes. Allow it to sit a few minutes, then serve with riced cauliflower. Enjoy!






0 views

©2018 by Food For Thought. Proudly created with Wix.com