Low Carb Recipes for the Low Carb Lifestyle

Thursday, January 3, 2013

Green Enchilada Casserole

Green Enchilada Casserole
Oh, oh, oh this was good!  My entire carb-etarian family enjoyed this one, including the toddlers.  Casseroles are great comfort food on a cold day and an easy way to use leftover chicken or any other meat from a previous meal.  I made with leftover turkey from an early Christmas I did with out of town family.  However, I'm writing the recipe using chicken since that's what most people have as leftovers on a regular basis.  This recipe is an adaptation from this ENCHILADA BAKE recipe, which is made with red sauce and ground beef.  PS.  This crust is fabulous as a PIZZA CRUST too!

5 STARS
8 servings
4 net carbs per serving

SEASONING FOR TACOS:
1 teaspoon chili powder (add more if you want it spicier)
3/4 teaspoon paprika
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
3/8 teaspoon garlic powder
Pinch cayenne  


CRUST:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Seasoning for Tacos
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" baking dish; spread the cheese mixture evenly over the bottom. Bake at 350ยบ, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping. 

TOPPING: 
1 pound shredded or chopped cooked chicken 
1 tablespoon Seasoning for Tacos 
8 1/2 ounce jar green enchilada sauce 
4 ounce can chopped green chiles 
8 ounces mozzarella cheese, shredded 


Warm the pre-cooked chicken. Stir in the seasoning, green enchilada sauce and chiles. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs). 

17 comments:

  1. Sounds delicious, thank you for the recipe.

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  2. This looks wonderful, perfect to serve even my daughters, who are not LCers, thank you!

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    1. I'm the only LC in my house and all of my carb-etarian family liked this one! I hope yours does too.

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  3. I made this tonight, it was pretty good! A little too spicy and salty for me, but I used my own taco seasoning mix, not your recipe, and had bought the medium green enchilada sauce, so will have to go mild next time.

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  4. This is the kind of dish I love. I love green enchilada sauce.

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  5. My family lurved it! Boys went back for seconds. It's a keeper!

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  6. This has become a staple recipe in our home, as well as the red sauce beef recipe. We like this one best definitely not too spicy for us and in fact I use pepper cheese in place of the cheese the recipe calls for both in the crust and on top. Yum!

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    Replies
    1. I'm so glad that everyone in your home are enjoying these recipes!

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  7. I made this last night and it is sooo good! I definitely plan to try the original Enchilada Bake recipe, and also am going to use the crust for pizza. Thank you for the wonderful recipes!!!!

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  8. I made this today and we loved it! Comfort food at it's best. Thank you for all the awesome recipes.

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  9. Loved this. I shredded chicken breast and used packaged Taco seasoning because it all I had. I also only used about 4 oz cheddar on the "crust" and I used 4oz pepper jack and 4 oz mozzarella. I used mild green sauce, besides these minor changes, I followed the recipe. I served with chopped onion and sour cream. SO GOOD, HUSBAND LOVED IT.

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  10. This is a wonderful recipe! My new favorite. No changes made or needed! My husband is in love with this dish! Thank you, thank you!

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  11. Omg. This was unfreakingbelievable. Used ground beef the second time and was just as good. Highly highly recommend using her taco seasoning mix. So delicious.

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  12. I substituted green chile powder for the regular chili powder and used my own home made green chile sauce, instead of the green enchilada sauce and green chiles. Very good! Now I can't wait to try the red enchilada casserole!

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