Chicken Enchilada Casserole
We’re all about easy weeknight meals here and you’re going to want to add this Chicken Enchilada Casserole to your rotation stat.
A Casserole the entire family will love!
Ingredients and Substitutes:
I am using Rotisserie Chicken to make this a super quick weeknight meal but you could easily swap with shredded chicken breast. I do suggest if you use plain shredded chicken to add some seasonings to it as rotisserie chicken is seasoned and adds flavor to the dish. Yours macros will change.
I used Old El Paso – 0F / 4C / 0P per serving.
I just buy whatever can is on sale.
I used Lucerne reduced fat Mexican Cheese finely shredded. 90 cals 6F / 2C / 7P per serving.
I used Quest Nacho Cheese chips. You could use your favorite nacho cheese or taco flavored chip here but please note your macros with change.
This Chicken Enchilada Casserole is packed with added protein using Quest chips and has all the flavors you love about enchiladas while still being low carb. One serving is only 14 grams of carbs!
Preheat the oven to 350 and prep your chicken by removing all the meat from the bone and placing it in a bowl.
Bake at 350 for 20 minutes until the cheese is melty and the sauce has started to thicken.
Top with cilantro, chopped green onions, sour cream, salsa, avocado, etc. and enjoy!
As always – it is best to weigh your final dish and divide by the number of servings listed for the most accurate serving size.
If you like this casserole be sure to check out some of our other favorites!
Approx. 215 grams each
“ohsnapmacros Chicken Enchilada Casserole”
|11 oz. rotisserie chicken meat (small rotisserie chicken without bones)|
|10 oz. can Red Enchilada Sauce|
|4 oz. can green chilies|
|14.5 oz. can Fire Roasted Tomatoes|
|1/2 cup (125g) corn, drained|
|1/2 cup (56g) reduced fat Mexican Cheese shreds|
|2 oz. Quest Nacho Cheese Protein Chips|