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Chicken Enchilada Casserole

Servings: 6


INGREDIENTS

  • 540 g (19 oz) or 2 large chicken breasts, or sub with thigh meat – pre cook and then make it shredded or cubed
  • 50 g (1/2 small) onion - diced
  • 125 g (1 medium) red bell pepper - diced
  • 30 g (3 tbsp) jalapeno peppers – diced very small
  • 42 g (3 tbsp) avocado oil or coconut oil (unrefined)
  • 45 g (1/3 cup) sliced black olives drained
  • 10 g (1 tbsp) minced garlic
  • 1 g (1/2 tsp) cumin powder
  • 5 g (1 tsp) chipotle powder
  • 3 g (1 tbsp) dried oregano leaves
  • 6 g (1 tsp) salt – ground fine
  • 270 g (1 cup) green tomatillo salsa
  • 12 g (1/3 cup) chopped cilantro leaves
  • 190 g (7 oz) mozzarella cheese (150 g for filling + 40 g for topping)
  • 190 g (7 oz) cheddar cheese (150 g for filling + 40 g for topping)
  • 240 g (1 cup) water
  • 2 grain-free tortillas - cut into wedges

DIRECTIONS

  • 1.   Be sure to adjust the seasoning to your taste. This recipe is very customizable.

  • 2.   To a skillet set over medium heat, add the oil and heat up to a light sizzle

  • 3.   Toss in and sauté the diced onions, bell peppers, and jalapenos. Cook until the onions become translucent

  • 4.   Add the black olives, garlic, and the spices: the cumin, chipotle and dried oregano. Then, add the salt. Cook for 2 more minutes

  • 5.   Add the green tomatillo salsa and water. Reduce the heat to low. Cook uncovered for about 10 minutes, stirring occasionally. Your sauce will begin to thicken

  • 6.   Turn off the heat and add the chopped cilantro leaves and allow to cool for 5 minutes

  • 7.   Pour the cooked enchilada salsa mixture into a casserole pan and spread over the bottom. Distribute the cubed chicken pieces over the salsa and fold to coat the chicken cubes

  • 8.   Top with the grated sharp cheddar and then with a layer of the grated mozzarella

  • 9.   Layer with the crispy keto tortilla wedges, which are prepared as nacho size. Top with the rest of the old cheddar and the remaining mozzarella

  • 10.   OPTIONAL: Place an aluminum foil tent over the casserole

  • 11.   Transfer the casserole to the middle position of your preheated oven. Bake at 400 F or 200 C for 15-20 minutes, and until the cheese is completely melted and has a golden crust. Enjoy!
     
     
     
     

MACRONUTRIENTS CHART

FYI

If cooking the prepared casserole from frozen, cover with aluminum foil, shiny side down, and bake at 350 F for 45 minutes. Alternatively, thaw overnight or on your counter and bake until heated through, or heat in your microwave. Enjoy!

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  • author By Angela Wilkes
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  • Cuisine: Mexican
  • Category: Chicken
  • Created: January 26, 2021

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