Chicken Enchilada Casserole
This is a low carb/healthier adaptation of a Tyler Florence recipe. You'll want to make sure that you make the Roasted Salsa Verde that I adapted as well.
Ingredients
- Assortment of Peppers
- 1 Red Bell Pepper, chopped
- 1 Green Bell Pepper, chopped
- 2 Jalapenos, chopped
- 2 Serranos, chopped
- 2 Anahiem Chiles, chopped
- 1 Large Onion, chopped
- 8 Chicken Breasts, baked and then shredded
- 4 cups of Roasted Salsa Verde
- 2 cups of shredded Monterey Jack cheese
Cook up some peppers and onions until the onions are translucent.
Shred the chicken breasts. I find it's best to let them cool and just go at it with your hands.
Mix the chicken with the peppers/onion mixture. Add two cups of the salsa and mix together.
In a glass baking dish, spread about 1 cup of the salsa on the bottom then pack in the mixture. Top with another cup of salsa.
Cover with two cups of shredded Monterey Jack cheese.
Into the a 350F degree oven for about 20 minutes or until cheese starts to brown
Let rest for about 15 minutes.
Serve with sour cream and additional salsa. Enjoy!
You ought to check out my bleu chips ... :-)
Posted by David Simmons on March 05, 2008 at 08:01 PM PST #
Thin guy. You rock. Loving the food stuff. I setup a food friends wiki recently. Not sure where it's going but it's designed to allow us to enjoy our friends most excellent food. http://yellowpark.net/food/
Posted by Chris Dalby on March 06, 2008 at 02:26 PM PST #
how many does it serve?
Posted by Betty on June 27, 2008 at 02:38 PM PDT #
Hi Betty,
This should serve 8.
Posted by Thin Guy on June 27, 2008 at 07:03 PM PDT #
Wow Great pictures o go with the recipes. Thank you for sharing your recipes
Posted by low fat chicken recipes on March 01, 2009 at 06:24 AM PST #
I am having friends over to watch the Mizzou vs Memphis game. I cannot wait to show off. Thank you for the great recipe.
Posted by Healthy Low Fat Recipes on March 26, 2009 at 03:06 PM PDT #