Ingredients
For the Casserole
- 1.5-2 pounds skinless chicken breast Boiled and shredded
- 2 cups enchilada sauce Frontier brand used
- 1 cup shredded Mexican cheese blend
- 1/4 cup onion, diced
- 10 ounces Rotel mild diced tomatoes and green chilies
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper Optional for spiciness
For the Tortillas
- Coconut flour tortilla recipe Refer to the link for full instructions.
Method
Preparation
- Prepare the coconut flour tortillas according to your recipe.
- Boil the chicken until cooked and then shred it.
- Preheat the oven to 400°F.
Cooking
- In a frying pan, place the shredded chicken.
- Add the diced onion and pour the Rotel tomatoes over the chicken, including the liquid.
- Season with salt, black pepper, cumin, chili powder, and cayenne pepper. Cook on medium-high heat for about 5 minutes.
- Remove from heat and mix in the enchilada sauce. Reserve 1/2 cup of the sauce to top the tortillas later.
- Layer the casserole with the chicken mixture, 1 cup of cheese, and 4 tortillas. Repeat to create two layers.
- For the final layer, add tortillas, drizzle with reserved sauce, and sprinkle additional cheese on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Allow to cool slightly before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 18gSaturated Fat: 8gSodium: 800mgFiber: 2gSugar: 3g
Notes
Garnish with fresh cilantro or avocado slices. Pairs well with a side salad or sour cream. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage.
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