Chicken Enchilada Casserole – Chicken Enchiladas – Low Carb Keto Mexican Recipe
Welcome all! Papa G here. Today I presentmy Chicken Enchilada Casserole. If you've
been craving the taste of real Mexicanchicken enchiladas on your diet, look no
further. This incredibly delicious, easyto make recipe will not only satisfy
your Mexican food craving, your familyand friends will never believe it's low carb.
Let's get started. You'll need about 24 ounces of precooked chicken
for this recipe. I find using astore-bought rotisserie chicken is the
easiest route that offers the mostflavor. Mine are on the small side, so
I'll be using two of them. Just peel backthe skin and begin pulling and shredding.
You want to include both the white anddark meat. After we've shredded the
chicken, we'll begin making our sauce. Toa sauce pot on medium heat, add some
chicken stock; a little heavy cream; a bitof salt; some ground black pepper; and
some chili powder. Give a mix to combine.Now add a little xanthan gum and give
another mix. Continue stirringoccasionally as our sauce begins to
simmer and thicken. After about 7 to 10minutes our sauce should look something
like this. We don't want it too thick,just something easy to pour. Add the
shredded chicken to a large mixing bowl.Add one can of diced green chilies; some
chopped cilantro; diced pickled jalapenos;8 ounces of sour cream; some salt; cumin;
garlic powder; and some onion powder. Givea mix with your hands to fully combine and set aside.
Lightly oil a 9 by 13 inch baking dish.I'll be using my favorite low-carb
spinach tortillas for our casserole. We'll place five tortillas on a cutting
surface and cut into quarters; making 20pieces. Align 10 of the tortilla
quarters on the bottom of the dish sothat the bottom is fully covered. Top the
tortillas with a 1/2 a cup of our sauce.
Add 1/2 a cup, or about 2 ounces ofMexican blend cheese. Now add our chicken
mixture and spread evenly across thedish. Add another half a cup of sauce to
the chicken. Now layer 6 slices of pepperjack cheese over the chicken. Cover with
the remaining tortilla quarters. Add therest of the sauce. Spread the remaining 6
ounces of Mexican blend cheese over thecasserole; and finally top with a few
jalapeno slices. Cover with foil and bakein the middle of a preheated 350°F
oven for 20 minutes. After 20 minutes,uncover in bake an additional 5 to 7
minutes. Remove and let cool for about 10minutes. Cut into 8 equal servings.
Garnish with some dried chives and enjoya taste of Mexico second to none!
There you have it folks! My ChickenEnchilada Casserole. A wonderfully
delicious, low-carb recipe that'llsatisfy any Mexican food craving. I hope
you enjoyed this video. If you did, pleaselike and consider subscribing. Thanks for
watching and I'll see you next time.
▼ Please see the description below for ingredient amounts ▼ Today I present my Chicken enchilada casserole. If you’ve been craving the taste of real Mexican chicken enchiladas on your diet, look no further. This incredibly delicious, easy to make recipe, will not only satisfy your Mexican food craving, your family and friends will never believe its low carb. #ketorecipes #lowcarbrecipes #papag #chickenenchiladas 📌 SUBSCRIBE & click the “🔔” for more recipes http://papag.cooking/SUBSCRIBE 🍴 A menu of my low carb recipes http://papag.cooking/Recipe-Index ❤️ Papa G’s Recipe Cookbook https://papag.cooking/Cookbook 👌 Low Carb Cooking, Living & Gifts https://www.amazon.com/shop/papagslowcarbrecipes White Enchilada Sauce: 2 cups chicken stock https://amzn.to/2BWtkni 1/4 cup heavy cream 1 1/2 tsp chili powder https://amzn.to/2MFvJEt 1/4 tsp salt 1/2 tsp black pepper 1/2 tsp xanthan gum http://amzn.to/2hSEaNQ Casserole: 5 low carb spinach tortillas https://amzn.to/2YKHmPw 22-24 ounces cooked chicken, shredded 8 ounces sour cream 1 - 4 ounce can mild green chilies, chopped https://amzn.to/2Qv7wTq 1/4 cup pickled jalapenos, chopped https://amzn.to/2SbYIVJ 1/4 cup chopped cilantro 1/2 tsp cumin 1 tsp garlic power 1 tsp onion powder 1/2 tsp salt 8 ounces finely grated Mexican blend cheese 6 slices pepper jack cheese 16-20 slices of pickled jalapenos Oil for dish Optional garnish: dried chives http://amzn.to/2CzkFCx Serves 8 Per Serving: 438 calories / 28.38g fat / 6.71g net carbs / 35.61g protein UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION. All nutrition information provided is approximate. Please read and use your own labels for more precise information. This channel receives compensation for purchases through affiliate links.