Low Carb Green Chicken Enchilada Casserole

Green Chicken Enchilada Casserole

Low Carb Green Enchilada Casserole

Makes 4 LARGE servings:

Macros per Serving:

 Calories: ~228 kcal

Protein: ~27g

Carbs: ~13.5g

Fat: ~6.9g

Fiber: ~3.5g

Net Carbs: ~10g

Ingredients:

2 cups chicken breast, shredded          

1 can black beans, drained and rinsed

1 bag of spinach, chopped

2 cans green chilis

1 tsp cumin

1 tsp garlic powder

1 tsp chili powder

Salt and pepper

1 cup Greek yogurt, 2%

3 egg wraps (trader joes brand) (could sub 6 corn tortillas)

1 10 oz. can green enchilada sauce

1.25 cups shredded lite Mexican cheese

Optional Toppings:

Fresh Cut Cilantro

Avocado

DIRECTIONS:

1. Preheat oven to 375. In a large bowl, combine chicken, beans, spinach, green chilis, spices, and Greek yogurt. Taste and season with salt and pepper as needed. Feel free to add spice like cayenne or red pepper flakes.

2. In an 8x8 baking dish, lightly spray with olive oil spray. Pour a little enchilada sauce on the bottom of the dish, just enough to distribute evenly. Top with 1 egg wrap (or 2 corn tortillas). Top with 1/3 of the chicken mixture spreading out evenly. Pour 1/3 of the remaining enchilada sauce. Then ½ cup Cheese. Repeat layers 2 more times (egg wrap, chicken mixture, enchilada sauce, cheese) for a total of 3 layers. Finish with cheese.

3. Bake in oven for 30-45 minutes or until cheese is starting to brown. Remove from oven and let cool enough to harden a bit. Serve with cilantro and avocado on top!