Pin7
Share
Email
Yum
7 Shares
Mexican Casserole
Macros per serving:
• 250 Calories
• 14g of Fat
• 19g of Protein
• 6g of Carbs
Servings Prep Time
6 15minutes
Cook Time
35minutes
Servings Prep Time
6 15minutes
Cook Time
35minutes
Ingredients
  • 1 tbsp olive oil
  • 2 fresh jalapeños (chopped)
  • 2 chipotle peppers (chopped)
  • 1/2 medium white onion (chopped)
  • 1/4 cup heavy cream
  • 4 oz cream cheese
  • 1 cup red enchilada sauce
  • 1 lb boneless skinless chicken thighs (shredded)
  • 2 low carb tortillas
  • 1 cup shredded pepper jack cheese
  • 1 fresh jalapeño (sliced)
  • fresh cilantro to garnish
Instructions
  1. Preheat the oven to 350°F.
  2. On a large, oiled skillet, cook the chopped jalapeños, chipotle peppers and diced onion over medium-high heat. Sauté for 5 minutes or until the onion becomes translucent.
  3. Add the heavy cream and cream cheese. Stir everything until cream cheese is melted.
  4. Add the enchilada sauce and shredded chicken and mix well.
  5. In a 13 x 9-inch baking dish lightly coated with nonstick cooking spray, place the 2 tortillas side-by-side (slightly overlapping).
  6. Spread the chicken mixture over the tortillas and then top everything with the shredded cheese. Add the fresh jalapeños slices on top.
  7. Cover the baking dish with foil and bake for 15 minutes.
  8. Remove the foil and bake for an additional 15 minutes or until the cheese has lightly browned.
  9. Serve with fresh cilantro and enjoy!