Creamy, skinny, low-carb, low-fat chicken enchiladas, using chickpea (garbanzo bean) flour tortillas, shredded cooked chicken breast, refried beans, salsa and a blend of cottage cheese, cooking cream, Parmesan cheese and milk. Yum!
Chicken Enchilada Casserole
Cook Time
30 mins
Chicken Enchilada Casserole
Course:
Main Course
Cuisine:
Mexican
Keyword:
chicken enchilada casserole
Servings: 2 - 3
Ingredients
- 6 low carb chickpea tortillas
- 2 cups enchilada sauce
- 2 cups refried beans
- 1 cup cooked shredded chicken breast
- 2 Tbsp cottage cheese
- 1/4 cup cooking cream
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- salt pepper and nutmeg to taste
- about 3 Tbspshredded low-fat Mexican cheese
Instructions
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Make a white sauce by mixing cottage cheese, cooking cream, milk and parmesan cheese.
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Season with salt, pepper and nutmeg.
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Combine 1 cup of enchilada sauce with shredded chicken.
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Spray a small casserole dish with non-stick spray. Put 1/2 cup remaining enchilada sauce into the dish.
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Place 2 tortillas* onto the sauce. Layer half of the refried beans, half of the chicken mixture, 1/3 of the white sauce and sprinkle with 1 tablespoon shredded cheese.
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Repeat once to make a total of 2 layers.
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Cover the top with 2 tortillas, topped with the remaining enchilada sauce, 1/3 of the white sauce and 1 tablespoon shredded cheese.
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Bake for about 30 minutes. Let stand for 15 minutes before cutting.
Recipe Notes
*To prevent Chickpea Flour Tortillas from becoming soggy, fry them in very hot oil (for 20-30 seconds per side) before assembling the casserole. They need to be a little leathery.
Below is nutrition calculation table for Chicken Enchilada Casserole without Chickpea Flour Tortillas.
For Chickpea Flour Tortillas click here.
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.
Hi Carole, thank you for inviting me! I did link this recipe but I could not leave a comment after linking because I don’t belong to any of the profile groups required by comment form (TypePad, AIM…).
Hey, thank you for linking this in to Food on Friday. We have got a super collection of Mexican dishes. I hope you have stopped by some of the other links to check them out!
Ps I have just signed up to follow your blog. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers
mmm, this looks fantastic!
Looks good, but what are the numbers?
Here they are!
Thank you for your wonderful reecpis! As a recent grad working as many crap jobs as I can get, they’re so appreciated! One question though- is there are a green enchilada sauce on this site? I’ve made the red enchilda sauce many times, and it’s delicious! BUt, sadly, I cannot get any sort of decent Mexican food/ingredients where I live, but I’d really love to try this!
Sorry, no green enchilada sauce yet.