Oh, man. If you haven’t noticed, I am in love with Tex-Mex. This is my second and probably not my last rendition of a low carb enchilada casserole that I can easily transport to work for lunch. Hatch green chile season is upon us, folks, so they make a guest appearance in this fiesta.
2 lb. chicken (I like chicken breast, but any chicken works)
1 1/2 cup enchilada sauce- with lowest carbs possible.
1 cup shredded habanero jack cheese
1 large egg
1/2 cup sour cream
1 cup diced green bell pepper
1/2 cup diced Hatch green chiles
2 tablespoons almond flour
1 ounce cream cheese
1/2 cup shredded cheddar
*modifications: reduce or remove bell pepper and green chiles to save some carbs
Preheat oven to 350F.
Dice chicken into bite-sized chunks; chop veggies.
Get them sautéing while you prepare the rest of the dish.
Mix all ingredients (except chicken and veggies). This is the sauce we will pour over them before baking.
Place cooked chicken and sautéed veggies into 9×13 casserole dish.
Pour mixed ingredients over.
Add shredded cheese. I added a drizzle of enchilada sauce to make it look pretty.
Bake at 350F for 20 minutes.
Allow to set for about 10 minutes before cutting into it.
Enjoy, and as always, let me know if you think of any good modifications!
1/6 casserole: 568 calories, 30g fat, 65g protein, 9g carbs, 2g fiber, 7g net carbs
1/8 casserole: 426 calories, 22.5g fat, 48.75g protein, 6.75g carbs, 1.5g fiber, 5.25g net carbs