Description
A comforting and low-carb casserole that combines shredded chicken, zesty enchilada sauce, and gooey cheese layered between coconut flour tortillas.
Ingredients
- 1.5-2 pounds skinless chicken breast
- 2 cups enchilada sauce
- 1 cup shredded Mexican cheese blend
- 1/4 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)
- Coconut flour tortillas
Instructions
- Cook the Tortillas: First, if making fresh coconut flour tortillas, click the provided link for my detailed instructions.
- Boil and shred Chicken: In a pot, boil the chicken breasts until fully cooked. Once cooled, shred the chicken using forks.
- Preheat the Oven: Set your oven to 400°F (200°C).
- Combine Ingredients: In a frying pan, combine shredded chicken and diced onion. Pour the can of Rotel (with juices) over the top. Season with salt, black pepper, cumin, chili powder, and cayenne. Cook over medium-high heat for about 5 minutes.
- Add Sauce: Remove from heat and mix in 1.5 cups of enchilada sauce, reserving 1/2 cup for the top layer.
- Layer the Casserole: In a baking dish, layer the chicken mixture, a generous sprinkle of cheese, and two tortillas. Repeat the layers—chicken, cheese, more tortillas—reserving the last tortillas for the top.
- Final Touches: Pour the reserved enchilada sauce over the last tortilla layer, then top with the remaining cheese.
- Bake: Place the casserole in your preheated oven and bake for 20 minutes, until the cheese is bubbling and golden brown. Let it cool slightly before serving.
Notes
Leftover casserole can be refrigerated for 3-4 days or frozen for up to 2 months. Reheat in the oven at 350°F (175°C) or in the microwave.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican