Chicken Enchilada Bake-done Low Carb Recipe

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Chicken Enchilada Bake-Done Low Carb

Patricia Frady

By
@patfrady

I got this recipe from someone who is helping with weight loss


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Comments:

Serves:

6-8

Prep:

1 Hr

Cook:

45 Min

Ingredients

1
whole chicken
1 pkg
mexican seasoning
1 large
onion, sliced
1 clove
garlic, chopped
1 pkg
low carb tortillias, (taco size)
1 can(s)
diced chilies
1 c
sour cream
1 1/2 c
plus 4 tablespoons enchilada sauce
1 c
shredded cheese, your choice, but i used more
1/2 c
chicken broth (use broth made from chicken)

Directions Step-By-Step

1
Rinse and clean 1 whole chicken and put in stockpot with seasonings,onion and garlic. Cover with water then cover pot and cook for 30 mins. to an hour, depending on size of chicken
2
Once chicken is done and falling off the bone. Slowly remove the chicken from the pot and put on a cutting board or dish for shredding. Using two forks, shred the chicken and remove all the bones and skin. Set aside the shredded chicken
3
Strain the broth in the pot over a heat resistant bowl. Let cool slightly before using. You can store the remaining broth or toss it out
4
In a large bowl, mix enchilada sauce, sour cream and broth together. Add chilies and chicken.
5
Take the two tablespoons of enchilada sauce that was set aside and spread over the base of the casserole dish or pyrex dish (9x13). Lay down 4 tortillas, then cover with the chicken mixture and sprinkle some cheese on top. Repeat layers until dish is full. You should end with a layer of tortillas, 2 tablespoons enchilada sauce and cheese
6
Cover with foil and bake for 30 minutes at 350-degrees. Remove foil and bake for 15 mins. longer or until nice and brown on top

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Other Tag: Healthy
Hashtags: #Low, #Carb