Low Carb Chicken Enchilada Bake

If you know me, you know I would probably choose to eat Mexican every day if it was possible. Unfortunately, Mexican restaurants don’t usually have your waistline in mind. Well, I’ve found a way to eat my favorite chicken enchiladas in a healthier way. It’s high in protein & fiber but low in calories & carbs! This recipe is fairly simple and so delicious!

(adapted from dashingdish.com)

Ingredients:

5 large chicken breasts, cooked and shredded 

2 cups of chicken broth (I used broth from cooking my chicken breasts)

1 can of Rotel Original Diced Tomatoes and Green Chiles (any diced tomatoes will work)

1 can of Enchilada sauce

1 cup of salsa

2 tsp taco seasoning

1 8-oz. package of low-fat cream cheese OR 1 cup of low fat cottage cheese, blended smooth

1 can corn, drained (15.25 oz.)

1 can black beans, drained
1 cup- 1 ½ cup of reduced fat sharp cheddar cheese (depending on how much you like cheese!)

7 whole wheat tortillas... I used Chi-Chi's!

(Serves 12)

1. Preheat oven to 375 and spray a 9x13 baking dish with non-stick spray.

2. Mix shredded chicken, Rotel, enchilada sauce, salsa, taco seasoning, and cream cheese (or cottage cheese) in a large bowl.

3. In another small bowl, mix black beans and corn.

4. Pour chicken broth in a shallow bowl or pan and lightly dip tortillas in broth.

5. Line the bottom of your dish with 3 tortillas. Spread a layer of the chicken mixture over your shells.

6. Now spread a thin layer of the corn & bean mixture.

7. Layer 2 tortillas then repeat the chicken layer and bean layer. Repeat all 3 layers once more.

8. Sprinkle shredded cheese on top.

9. Bake for 30 minutes or until the middle of the dish is bubbling.

Dig in!

-A