Chicken Enchilada Casserole Low Carb Recipe 445

LOW CARB CHICKEN ENCHILADA CASSEROLE

Low Carb Chicken Enchilada Casserole image

I got this recipe from my best friend's mom and modified it later for low carb. It has a great flavor and is very easy to make.

Provided by dojustice

Categories Chicken Breast

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3 cups sour cream
4 cups cooked chicken breasts, cubed
8 ounces sliced mushrooms
4 ounces diced green chilies
1/3 cup onion flakes
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 ounces shredded cheddar cheese (or Mexican blend)

Steps:

Reserve half of the shredded cheese.
Mix all remaining ingredients together and pour into a 9 X 13-in. casserole dish.
Bake at 350 for 20 minutes.
Sprinkle reserved cheese over the top and bake for an additional 10 minutes or until the cheese is melted.

Nutrition Facts : Calories 459.5, Fat 33.1, SaturatedFat 18.8, Cholesterol 126.5, Sodium 589.9, Carbohydrate 8.9, Fiber 0.9, Sugar 2.5, Protein 32

EASY LOW FAT CHICKEN ENCHILADA CASSEROLE

Easy Low Fat Chicken Enchilada Casserole image

This was an experimental meal, but when my guys tasted it, they said it was a winner. Very quick and easy, suitable for beginning cooks. You can embellish this basic version however you choose by adding chopped green chilies, black olives, etc. I like to add fresh lettuce, onions, tomatoes, and salsa on top at serving time. 1/8 of the casserole is 7 WW points. After obtaining calorie counts for each ingredient listed in the recipe from My Fitness Pal, the ENTIRE casserole comes in at 2200 calories. One serving would be 275 calories.

Provided by Babes_Mom

Categories One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 flour tortillas
2 (9 3/4 ounce) cans cooked chicken, drained
1 (10 1/2 ounce) can low-fat condensed cream of chicken soup
3/4 cup water
1 (1 1/4 ounce) envelope taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained or 1 (15 ounce) can chili beans, not drained
2 cups shredded low-fat cheddar cheese, divided
lettuce, onions, tomatoes, salsa

Steps:

Grease a 9x13 pan with shortening or spray.
In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
Cut tortillas into quarters.
Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
Spread half of the remaining chicken mixture on top of the tortillas.
Spread 1 cup of the shredded cheese on top of the chicken mixture.
Repeat layers.
Bake at 350 degrees F for 30 minutes or until heated through.

Nutrition Facts : Calories 293.5, Fat 8.5, SaturatedFat 3, Cholesterol 57.8, Sodium 726.2, Carbohydrate 23.7, Fiber 4.9, Sugar 1.4, Protein 29.4

CHICKEN ENCHILADA CASSEROLE (LOW CARB) RECIPE - (4.4/5)

Chicken Enchilada Casserole (Low Carb) Recipe - (4.4/5) image

Provided by Lytle

Number Of Ingredients 7

Ingredients

1.5 lbs chicken - cooked and chopped or shredded
1 can enchilada sauce
1/2 can corn
1/2 can black beans - rinsed
1/2 cup chopped onions
4 Lo-Carb Tortillas
1.5 cups shredded cheese

Steps:

Pour a thin layer of enchilada sauce in the bottom of a baking dish - top with two tortillas - and then another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is coated with sauce. Evenly distribute your cooked chicken on top of the tortillas. Mix together beans, corn, and onion. Spread the bean mixture over the chicken layer. Layer 3/4 cup of cheese on top of chicken and beans. Top with two more tortillas, and another layer of enchilada sauce. Top with remaining cheese. Bake at 350° for 30 minutes.

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