This was the best tasting “remix” I’ve done.
- One whole chicken (or whatever cuts you want. Amount doesn’t really matter, since you can adjust this up or down via your ingredients)
- Green Enchilada Sauce (homemade or we bought Las Palmas Hot Green Enchilada Sauce
- Cheese (we use a mix of shredded cheddar and Monterey Jack)
- A few corn tortillas (for the family member who eat these … completely optional)
We started with a rotisserie chicken from Costco (we have a large freezer and always have a number of these stored in there). Remove the meat and shred it. Toss in some taco seasoning (if you want).
If you are including the tortillas, lightly fry them in oil, then layer them on the bottom of your baking dish.
Mix the chicken with the enchilada sauce, then pour that in a 9×13-inch baking dish.
Top with cheese and bake at 350 degrees F until cheese is melted and getting crispy (not burned).
That’s it! I didn’t miss the corn tortillas at all! That was dinner last night (about a cup filled me up) and lunch today with one low carb tortilla (Sol Del Oro). It’s early in the day but with that lunch I’ve already hit 15 total carbs (and my half and half in my coffee) but net carbs are sitting at 7.
This recipe has been added to “My Fitness Pal”. The recipe’s name is: “MAKJ Chicken Enchilada Casserole”
Stats: Calories: 320, Carbohydrates: 4, Fats: 19, Protein: 33, Fiber: 1 (Net Carbs: 3)