75 min 8
Green Chile Chicken Enchilada Casserole
Mild 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.
3 cups chicken broth
1½ pounds boneless chicken thighs
2 cups chopped fresh roasted green chiles, or canned
1 cup sour cream
2 cups shredded Monterey Jack cheese
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 bunch fresh cilantro, chopped
2 low-carb tortillas cut into ½-inch-wide strips
Directions Preparing:30 minCooking:45 min
Step 1Preheat the oven to 400°F.
Step 2To 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.
Step 3To the shredded chicken, add the green chiles, sour cream, Monterey Jack cheese, onion, garlic, salt, black pepper, and cayenne pepper. Mix thoroughly to combine.
Step 4In 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.
Step 5Transfer the chicken mixture to a large baking dish. Apply the cilantro liberally to the top of the chicken mixture, then add the tortilla strips.
Step 6Place the dish in the preheated oven. Cook for 15 to 20 minutes, or until golden brown.
Step 7Remove from the oven. Cool the casserole for 5 minutes before serving.
Nutrition Facts (per serving of 8)