Mexican

Low Carb Chicken Enchilada Casserole is for Dinner.

Low Carb Chicken Enchilada Casserole takes 10 minutes to prepare.

Low Carb Chicken Enchilada Casserole takes 30 minutes to cook.

Low Carb Chicken Enchilada Casserole makes 4 servings.

The ingredients for Low Carb Chicken Enchilada Casserole are:

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

Here is how you make Low Carb Chicken Enchilada Casserole:

Prep time does not include boiling chicken.Remove skin and bone from chicken after boiled, and shred chicken.Dice up half of small onionPour 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: 4Recipe submitted by SparkPeople user JNORMAN1969.

The nutritional information for Low Carb Chicken Enchilada Casserole is:

• 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

Low Carb Chicken Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Low Carb Chicken Enchilada Casserole is Low Carb