chicken enchilada bake-done low carb

★★★★★ 1 Review
patfrady avatar
By Patricia Frady
from Westminster, SC

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

serves 6-8
prep time 1 Hr
cook time 45 Min

Ingredients For chicken enchilada bake-done low carb

  • 1
    whole chicken
  • 1 pkg
    mexican seasoning
  • 1 lg
    onion, sliced
  • 1 clove
    garlic, chopped
  • 1 pkg
    low carb tortillias, (taco size)
  • 1 can
    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)
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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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