Low Carb Chicken Enchilada Casserole #chicken#food

Low Carb Chicken Enchilada Casserole #chicken#food

Low Carb Chicken Enchilada Casserole 

his low carb chicken enchilada goulash formula will be adored by everybody, except the nonattendance of tortillas makes it ideal for low carb or keto eats less. You could include tortillas on the off chance that you lean toward too. 

I have two most loved sustenances, pizza, and enchiladas. On the off chance that they were the main sustenance accessible, I could eat them both consistently and be upbeat. Be that as it may, when you pursue a low carb diet, those are two kinds of nourishments that are famously brimming with carbs. 

I've figured out how to locate a flavorful low carb pizza formula, and now I've thought of a low carb chicken enchilada goulash that will fulfill my yearnings for enchiladas and Mexican nourishment.

Low Carb Chicken Enchilada Casserole #chicken#food

Ingredients : 
  • 1 lb. boneless skinless chicken breasts trimmed & pounded if necessary
  • Salt & pepper
  • 1 1/2 cups of enchilada sauce store bought or from scratch
  • 1 cup finely crumbled queso fresco or feta cheese
  • 1 can (4 oz) green chiles (chopped)
  • 1/2 cup minced fresh cilantro
  • Olive oil spray or you can use olive oil in a little bowl with a brush
  • 2 cups shredded cheddar cheese
  • Lime wedges optional
  • Sour cream optional

Instructions : 
  1. Preheat oven to 450 degrees.
  2. Pat chicken dry and season with salt and pepper.
  3. Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
  4. Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired.
  5. Spray a square casserole dish with olive oil (or use a brush) and coat the entire bottom and sides.
  6. Evenly spread 1 cup of shredded cheddar cheese on the bottom of the dish. Add the chicken mixture, then add the other cup of cheddar cheese on top. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
  7. Serve with optional lime wedges and optional sour cream.

source : bit.ly/2sVyHey

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