chicken enchilada bake-done low carb

How To Make chicken enchilada bake-done low carb

• 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
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