Easy and Delicious Low Carb Chicken Enchilada Casserole | Budget Friendly Meal
This casserole was so easy to put together and the flavor was just like a regular Chicken Enchilada Casserole! I know your Family is going to enjoy this one and they won't even know the tortillas are low carb!
Ingredients;
1lb shredded cooked chicken
1 1/2 C Canned Enchilada Sauce
1 t Taco Seasoning
1/4 C diced yellow onion
1/2 C sliced black olives
1 8oz Bag of Monterey Jack Cheese - Shredded
Sour cream and green onions (optional)
#chickenenchiladacasserole #lowcarb #inthekitchenwithkaren
155) Southwest Chicken Casserole
This Casserole tastes just like the Inside of a Southwest Chicken Egg Roll, One of my Favorite Appetizers, when I go out to Eat. The Tender Bits of Chicken, mixed with the Rice, Corn and Beans make this a ONE PAN Dish you will want to prepare over and over again. Enjoy!
PRINTABLE RECIPE-
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IN THIS VIDEO, USED-
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RACHEL RAY HANDLED BOWLS-
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SALT BOX-
Chicken Enchilada Casserole
2 tablespoons grass fed butter
2 tablespoons flour
2 cups chicken broth
1/2 tsp cumin
1 cup Greek yogurt
1 small can mild green chilies
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 green onion- chopped
1/2 cup red pepper
2 cooked cooked chicken breasts - about 2 cups
lasagna noodles - enough to layer your casserole probable about 12 lasagna noodles.
cheddar cheese
1. Put butter in pan and melt on low heat.
2. Add flour and combine with butter, whisk to remove lumps and cook until
smooth and thickens slightly
3. add 1 cup chicken broth slowly while continuing to whisk.
4. add cumin, and the other cup of broth, cook till warmed through. do not
let it boil.
5. add chicken, chilies , salt, pepper green onion red pepper and garlic
powder to sauce cook a few minutes.
6. add 1/4 cup cheese to chicken mixture .
spoon some chicken mixture into casserole, layer with noodles and then
cheese and chicken mixture until you have used up all your noodles and
chicken sauce. I like to drain some of the sauce off before layering so the
casserole does not get soupy.
bake in 350 degree oven for 20-30 minutes or until bubbly
Gumbo
3 large chicken breasts
salt and pepper
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
1/2 cup all-purpose flour
5 Tbsp butter
1 large onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped (optional, we chose to leave out)
5-8 cloves garlic, minced
1/4 bunch flat leaf parsley, or dried is fine
1/4 cup Worcestershire sauce
5 beef bouillon cubes
1 14oz diced fire roasted tomatoes, with juice
1/2 lb shrimp, peeled (optional, we left out)
2 cups fresh or frozen okra, sliced
4 cups very hot water
4 green onions, sliced, white and green parts
Cooked white rice
1. Sprinkle the chicken with salt and pepper. Heat oil in heavy-bottom dutch oven. Cook chicken on low until browned on both sides and remove from pan. Add sausage and cook on low until browned. Remove from pan. Sprinkle flour over oil. Add 2 Tbsp butter and cook over low to medium heat, stirring constantly until brown, about 10 minutes. (you want to color of a copper penny) Do not let the roux burn or you will have to start over. Remove pan from heat. Let the roux cool.
2. Return the dutch oven to low heat and melt the remaining 3 Tbsp butter. Add onion and saute for 10 minutes. Add the green pepper, celery, garlic, parsley, and Worcestershire sauce. Cook stirring constantly for 10 minutes. Add 4 cups hot water, whisking constantly. Add the chicken and sausage and cover. Bring to a boil, then reduce heat and simmer for 45 minutes. Add the bouillon cubes, tomatoes, shrimp, and okra. Cover and simmer for 1 hour. Serve over white rice. Garnish with green onions.
Serves 8 to 10
French Bread to go with this delicious Gumbo
King Cake Earthquake Cake for a delicious ending to an amazing meal
Utensils & Kitchen Gadgets used in video are can be found at the Amazon link below.