Chicken Enchilada Casserole
Recipe by Jamie Free
Total Time: 1 hour and 10 minutes
Prep: 20 minutes
Cook: 50 minutes
Yield: 3 servings
One of the main things I miss was a good fried potato skin. While I allow myself to have foods I enjoy on occasion, It’s a balance of want versus worth. So, instead of using a cheat meal on something that will taste good but make me feel awful, I problem solve. These zucchini boats are the solution! Its as simple as 5 ingredients too!
What You’ll Need
1 lb cooked chicken – shredded or cubed
4 oz cream cheese
2 cups shredded Monterey jack cheese
1 cup roasted tomatoes
1 cup roasted green chilis
1 cup sour cream
¼ c onions
1 tbsp minced garlic
½ tsp salt & ½ tsp pepper
¼ tsp cayenne pepper
Bunch of chopped, fresh cilantro
2 low carb ********************* tortillas
1: Preheat oven to 400*.
2: In large mixing bowl combine: chicken, green chilis, roasted tomatoes, sour cream, Monterey jack cheese, onions, garlic, salt and pepper, and cayenne pepper. (All you should have left over is cilantro and tortillas). I like to keep a loose handful of cheese leftover too – I use this later!
3: Place this mixture evenly into a casserole dish and coat with cilantro then set aside.
4: Cut tortillas into ½ inch squares. Crisp these in a medium skillet until light brown.
5: Add tortilla “chips” to the top of the casserole atop the cilantro and lightly sprinkle remaining handful of cheese on top of tortillas.
6: Cook for 20 minutes or until golden brown. Broil for 3 minutes.
7: Cut into 8 servings after letting casserole cool for 5 minutes. Mmm … enjoy this mexican inspired casserole by itself or on top of some shredded lettuce!