chicken enchilada bake-done low carb
(1 RATING)
I got this recipe from someone who is helping with weight loss
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prep time
1 Hr
cook time
45 Min
method
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yield
6-8 serving(s)
Ingredients
- 1 - whole chicken
- 1 package mexican seasoning
- 1 large onion, sliced
- 1 clove garlic, chopped
- 1 package low carb tortillias, (taco size)
- 1 can diced chilies
- 1 cup sour cream
- 1 1/2 cups plus 4 tablespoons enchilada sauce
- 1 cup shredded cheese, your choice, but i used more
- 1/2 cup chicken broth (use broth made from chicken)
How To Make chicken enchilada bake-done low carb
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Step 1Rinse 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
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Step 2Once 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
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Step 3Strain 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
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Step 4In a large bowl, mix enchilada sauce, sour cream and broth together. Add chilies and chicken.
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Step 5Take 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
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Step 6Cover 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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