So, Blake was in the mood for enchiladas tonight and I happened to have some chicken on hand. The last of the chicken stockpiled in my freezer. So I whipped up a pan of chicken enchilada bake that seemed to do the trick with his craving.
If anyone knows of any great deals on free-range whole chickens, please let me in on the secret! I stock up on whole free-range chickens when I find them at Sprouts on sale. Otherwise, I don't have a great source for free-range chicken that doesn't break the bank.
Anyway, I came up with an “un-enchilada” recipe on the fly.
I serve this over chopped iceberg lettuce, but it would be delicious over cauliflower Spanish rice as well.
Recipe
Chicken Enchilada Bake (GF, Keto, Paleo)
Craving enchiladas? This chicken enchilada bake is a great way to quell those cravings without all the unnecessary carbs!
Ingredients
- 3 large chicken breasts cooked and shredded
- 2 small cans of green chili
- 1 large can of enchilada sauce or 2 cups of homemade gluten-free enchilada sauce make it as wet as you would like, we like it really saucy
- Shredded cheese
Instructions
- Mix all ingredients together.
- Bake for 20 minutes in a 350-degree oven.
Notes
I serve this over chopped iceberg lettuce, but it would be delicious over cauliflower Spanish rice as well.
Nutrition Facts
Calories:97kcalCarbohydrates:1gProtein:18gFat:2gFiber:1g
Did You Make this Recipe?I'd love to see how it came out. Mention @HeatherCooan or tag #heathercooan!
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