Tuesday, March 13, 2012

Low Carb Chicken Enchilada Bake

Tonight I made dinner! I have missed cooking! With all the stress of my new job, I had been too exhausted to do a thing when I got home from work. But I had a good day today & yesterday, and most of last week was pretty good too! So tonight I was ready to get in the kitchen!

Low-Carb Chicken Enchilada Bake
adapted from Dashing Dish
{found on Pinterest}

8 servings

2.5 cups chicken, cooked & shredded (I just used a rotisserie from the deli!)
10 ounce can enchilada sauce
10 ounce can diced tomatoes (I used rotel with cilantro & lime)
1/2 cup salsa
6 ounces cream cheese
1 teaspoon enchilada or taco seasoning
14 ounce can black beans
4 high fiber tortillas
1 cup shredded cheddar cheese
1-1 1/2 cup chicken broth
Optional: Sliced black olives, chopped green onions

1.) Bake oven to 375 degrees. 

2.) Grab a 8X8 baking dish (Or whatever size you've got! But that's what I used.)

3.) Pour chicken broth in a small bowl. 

4.) In a medium bowl, mix chicken, cream cheese, enchilada sauce, diced tomatoes, salsa & taco seasoning. (This is the point where I realized I hadn't been taking pictures.) ;)

 5.) Dip 2 tortillas into the chicken broth and put it in the bottom of your baking dish.


6.) Top with chicken mixture.


7.) Top with black bean mixture (in original recipe this is mixed with corn, but we're not big fans of corn plus it's not something good for you if you are insulin resistant or diabetic... so we left it out.)


8.) Top with shredded cheese!


9.) Layer it all again. I actually forgot the tortilla in the middle, so it only has two on the bottom & one on the top. Oops! ;) After the last tortilla on top, top with more cheese, black olives & green onions (if desired). 


10. Bake about 20 minutes, or until cheese is melted. ENJOY!



Um...Brad just got THIRDS. It's pretty good. I had seconds. :) Very very tasty!

Nutrition Facts: (per serving)  Calories-284, Fat-14g, Carbs-17g, Fiber-7g, Protein-28g


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