Green Enchilada Casserole

Green Enchilada Casserole

Oh, oh, oh this was good!  My entire carb-etarian family enjoyed this one, including the toddlers.  Casseroles are great comfort food on a cold day and an easy way to use leftover chicken or any other meat from a previous meal.  I made with leftover turkey from an early Christmas I did with out of town family.  However, I'm writing the recipe using chicken since that's what most people have as leftovers on a regular basis.  This recipe is an adaptation from this ENCHILADA BAKE recipe, which is made with red sauce and ground beef.  PS.  This crust is fabulous as a PIZZA CRUST too!

5 STARS
8 servings
4 net carbs per serving

SEASONING FOR TACOS:
1 teaspoon chili powder (add more if you want it spicier)
3/4 teaspoon paprika
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
3/8 teaspoon garlic powder
Pinch cayenne  

CRUST:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Seasoning for Tacos
8 ounces cheddar cheese, shredded 

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese; mix well. Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping. 

TOPPING: 
1 pound shredded or chopped cooked chicken 
1 tablespoon Seasoning for Tacos 
8 1/2 ounce jar green enchilada sauce 
4 ounce can chopped green chiles 
8 ounces mozzarella cheese, shredded 

Warm the pre-cooked chicken. Stir in the seasoning, green enchilada sauce and chiles. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs). 

Pin It