Enchilada casserole (low carb)
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Green Enchilada Casserole ------------ 4 net carbs per serving Crust -------- | |
| 1 teaspoon | chili powder, (add more if you want it spicier) |
| 3/4 teaspoon | paprika |
| 3/4 teaspoon | cumin |
| 1/2 teaspoon | onion powder |
| 3/8 teaspoon | garlic powder |
| Pinch | cayenne |
| 1/2 tsp | taco seasoning |
| 4 ounces | cream cheese, softened and at room temp |
| 2 | eggs |
| 8 ounces | cheddar cheese, shredded |
| *Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese; mix well. Grease a (9 x 13") I used 8x 11 baking dish; spread the cheese mixture evenly over the bottom. Bake at 350ยบ, 35 minutes or until browned, but not too dark. Let stand 10 minutes before adding the topping. TOPPING: | |
| 1 pound | chicken |
| 1 tablespoon | Seasoning for Tacos |
| 8 1/2 ounce jar | green salsa |
| 4 ounce can | chopped green chiles |
| 8 ounces | mozzarella or Monterey Jack cheese, shredded |
Cube raw chicken and cook until done in a saute pan with green salsa, taco seasoning and chiles. Cook until it is semi thick and no longer soupy. Shred it up as it cooks. I added a Serrano pepper while simmering. I cut it lengthwise and then squeezed the juice from it with the spatula when chicken was done and threw the skin of it out. Add the mozzarella or pepper jack cheese and stir all together and pour over cooled crust. Top with the cheese. Bake another 25 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).
Sour cream and guacamole would be great.
This can obviously be made with red salsa also.
LF
Recipe uploaded with Shop'NCook for iPhone.
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