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Chicken Enchilada Casserole

Ok guys this is my new rendition of the chicken enchilada,” casserole style” :) It is super simple and makes an incredibly yummy mixture with a little kick, for little money, very little time, and can be used/ cooked/ eaten in multiple delicious ways!

Ingredients:

1 Rotisserie chicken (simple truth from Kroger is one of my favs- already cooked, just peel the skin and pull off the chicken)

1 (16 oz) thing of sour cream

1 (8 oz) bag of cheese

1 can of rotel (if you want more spice you can go for a “hotter” flavor- I used mild)

1 jar of queso cheese ( I use the white cheese)

 

Instructions:

peel away skin of chicken and pull chicken off

mix sour cream, cheese, 1 can of rotel,pulled  chicken and 1/2 jar of queso (feel free to add the whole thing, I just never have). it will add more moisture, will be cheesier, and more spicy.

stir mixture until well blended

OPTIONS:

#1 )spread approx. 1/2 the mixture in a 13 x 9 greased pan and bake at 350 for 25-30 minutes until cheese is melted. you can make “low carb chips” from a low carb tortilla  (I use extreme wellness, low carb, high fiber wraps- from Kroger, Food City, Ingles, Publix, or Wal-Mart; make sure to get one with no more than 5-6 net carbs). I BOUGHT A PAMPERED CHEF CHIP MAKER; YOU CAN FIND THEM AT BED BATH AND BEYOND, ON-LINE,  AND I THINK TARGET AS WELL…. CUT THE WRAP INTO 1/8TH TRIANGLES, LAY IT ON THE CHIP MAKER, SPRAY WITH OLIVE OIL AND ADD A LITTLE SALT….MICROWAVE FOR 1 1/2 TO 2 MIN (DEPENDING ON MICROWAVE POWER) AND YOU WILL HAVE A SUPER TASTY LOW CARB CHIP. (you can do without the chip maker but it makes it more crunchy!) you can also enjoy over a bed of greens or shredded lettuce and make into a taco type salad! super yummy! I drizzled a small amount of queso over mine at the end for added moisture over my salad and used it like a dressing, salsa would work as well!

you can crumble up the low carb chips on top or underneath the chicken mixture before baking, OR you can use as a “scoop” to scoop up the chicken mixture and eat it like a dip :)

#2) use the above mixture and place on low carb wraps to make chicken enchiladas. will make approx. 24. can cook appropriate amount and freeze the remaining before cooking (or after) .

#3) I did a casserole with 1/2 the mixture and the remaining mixture I ate randomly throughout the week with dipping raw veggies such as carrots, broccoli, and mini bell peppers in it, enjoyed  it over a salad, with some low carb chips for a snack or meal, or its super yummy just by itself! You could also freeze the remaining mixture to make a second casserole at a later date.

The mixture goes a long way and can be used in various different ways. Feel free to freeze the remaining mixture in a freezer safe container and pull out at your convenience.

It would be super yummy as a stuffed pepper mixture as well! the options are endless! :) Go and Enjoy!!! and consider making this as a dish for Thanksgiving with raw veggies for dipping instead of our typical  traditional high carb casseroles that we all roll out over the holidays! :)

Happy Thanksgiving!!!!

 

 

 

 

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Recipe Review- Vegetable Tian

Vegetable Tian
 
**using a mandolin makes quick work of slicing vegetables but be careful! Option: Can add yellow squash slices too using an 8x8 dish or substitue squash for potatoes
Serves: 6-8
Ingredients
  • 1 T. olive oil and 1 T. butter
  • 2 medium sweet or yellow onions, quartered and sliced
  • 4 plum tomatoes, sliced ¼” thickness
  • 1 medium zucchini, sliced ¼” thickness
  • 2-3 Yukon Gold potatoes (unpeeled), sliced ¼” thickness (may exchange for yellow squash if eating low carb)
  • 1 ½ tsp. kosher salt
  • ¾ tsp. freshly ground pepper
  • 1 tsp. dried thyme or oregano
  • 2 T. butter, melted
  • ½ cup Parmesan cheese or 1 c. Italian blend cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Melt 1 T. butter with olive oil and sauté sliced onions until almost tender and begin to caramelize.
  3. Spray pie plate or quiche dish with cooking spray and place onions in dish. Toss drained potatoes and zucchini together with salt, pepper, and thyme or oregano. Layer potato, zucchini, and tomato slices over onions and repeat around pan, shingling them and filling in center. Drizzle with 2 T. melted butter. Cover with foil and bake 40 minutes. Remove foil and sprinkle with cheese. Bake uncovered 30-40 minutes or until potatoes tender. Let stand 10 minutes before serving.

 

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