Shredded Chicken Enchilada Casserole
Mexican meets Italian in this lasagna-like casserole. Zero Carb tortillas replace noodles and traditional marinara sauce is swapped out for an enchilada sauce, made super quick by using the crock-pot. Feed a crowd this cheesy delight filled with TASTY ingredients. A dollop of sour cream will add the cool zing to each of the 12 hearty servings. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and cilantro for a crunchy side salad, or some Cilantro Lime Rice.
Ingredients
Cooking spray -2 spray(s) Table salt - 1 1⁄2 tsp, divided Cooked boneless skinless chicken breast(s) 12 oz, shredded with two forks Reduced-fat Mexican shredded cheese - 7 oz Mission Zero Net Carbs Original Tortillas -10 tortilla(s) Canned black beans - 1 can
Yellow Corn - 1 can Ortega Beans, refried, fat free - 1 can Old El Paso Enchilada Sauce, Medium - 2 cup Herdez Salsa Verde, Mexicana Picante - 16 oz Sour cream - to top Cilantro - to top
Instructions
Top 3 chicken breast with the jar of Verde sauce in the crock-pot and cook on low for 6 hrs.
Preheat oven to 425°F. Coat 13-by-9-inch baking dish with nonstick spray.
Shred the chicken with 2 forks and set aside. Pour 1/2 c of the enchilada sauce into the bottom of the baking dish (or enough to cover), place a layer of the tortillas in the bottom of the dish, and top with a layer of refried beans, black beans, corn, chicken, cheese and drizzle a few Tbs of the enchilada sauce. Do a second layer of the above ingredients.
Finish with a layer of tortillas, and 1/2 c of enchilada sauce to the top with a little more cheese... Bake until golden and bubbling, 15 to 20 minutes.
Let cool for 5 to 10 minutes. Serve each piece with 1 tbsp sour cream and garnish with cilantro
Serving size: 1/12 of casserole and 1 tbsp sour cream
Notes Garnish with cilantro, if desired.