Green Enchilada Casserole (Low Carb)

This recipe is delicious! Not only is it low calorie and low carb the flavor is incredible. I first grilled my chicken with a Weber Chipolte Garlic seasoning then I added the taco seasoning too. I ended up getting dinner for three out of this plus four lunches. It is so easy to make and delicious! We all loved it but I must admit I think I loved it the most.

I will say that saying this is chicken enchiladas is a stretch BUT whatever you want to call it I call it incredible and guiltless. I am so happy to have found this recipe and sad that the blog I found it on doesn’t seem to be maintained anymore. She had really great recipes.

Ingredients:

• 1 pound of cooked shredded chicken
• 1 pack taco seasoning of your choice
• CRUST:
• 4 ounces cream cheese, softened
• 2 eggs
• 1/2 teaspoon seasoning for Tacos
• 8 ounces cheddar cheese, shredded
• 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 chilies
• 8 ounces mozzarella cheese, shredded

Directions

For the crust Beat cream cheese and eggs until they are smooth.

Next add ½ teaspoon of the taco 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.

Filling: Warm up pre-cooked chicken. Stir in the 1 tablespoon of the taco seasoning, green enchilada sauce and chilies. Spread over the crust and top with the cheese.

Bake another 20 minutes or so until hot and bubbly.

Original Recipe Source

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