Green Chile Chicken Enchilada Casserole
Course: DinnerCuisine: MexicanDifficulty: Easy8
servings30
minutes45
minutes413
kcalMild but flavorful green chiles blend with a creamy enchilada sauce in this tasty casserole that gets made at least once a month at my house. Sprinkled with strips of low-carb tortillas, this dish also captures the flavor of traditional enchiladas but without the high amount of carbs.
Ingredients
3 cups chicken broth
1 1/2 pounds boneless chicken thighs
2 cups chopped fresh roasted green chiles, or canned
1 cup sour cream
2 cups shredded Monterey Jack cheese
1/2 cup diced onion
1 tbsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 tbsp olive oil
1 bunch fresh cilantro, chopped
2 low-carb tortillas cut into 1/2-inch-wide strips
Directions
- Preheat the oven to 400°F.
- To a large pot over high heat, add the chicken broth. Bring to a boil. Reduce the heat to a simmer. Add the chicken thighs. Cook for 12 minutes. Remove the thighs and set aside to cool. Once cooled, shred the chicken into bite-size pieces. Transfer to a large bowl.
- To the shredded chicken, add the green chiles, sour cream, Monterey Jack cheese, onion, garlic, salt, black pepper, and cayenne pepper. Mix thoroughly to combine.
- In a medium skillet over medium-high heat, heat the olive oil for 1 minute. Add the tortilla strips and crisp for 2 to 3 minutes. Stir to avoid burning.
- Transfer the chicken mixture to a large baking dish. Apply the cilantro liberally to the top of the chicken mixture, then add the tortilla strips.
- Place the dish in the preheated oven. Cook for 15 to 20 minutes, or until golden brown.
- Remove from the oven. Cool the casserole for 5 minutes before serving.
Nutrition Facts
8 servings per container
Serving Size1 servings
- Amount Per ServingCalories413
- % Daily Value *
- Total Fat
26.9g
42%
- Total Carbohydrate
8.3g
3%
- Dietary Fiber 2.1g 9%
- Protein 31.7g 64%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
