Chicken Echilada Casserole is a lower carb version of a favorite recipe!
The whole family loves my Chicken Enchiladas recipe but I do not want to eat all of those carbs. I also hate to miss out on yummy food that my family eats and REALLY hate to cook two different meals! To avoid both of those things, I came up with an alternate version to the carby recipe made with flour tortillas and now make Chicken Echilada Casserole along with it. It is not making two different meals since I have everything out already. The first time I ate this while the others were eating theirs, I did not feel like I was missing a THING!
The canned sauce does not have ingredients I want to eat all the time but now and then it is OK. This may not be the lowest carb brand out there but I did not even use half of a 28 oz can so it was not much per serving. It was very filling too so makes at least 6 servings.
I used chicken from my ready to go supply in the freezer. See how I do that HERE. You could also use leftover chicken or two 13 oz cans.
To print the recipe for Chicken Echilada Casserole click HERE.
1 pound cooked chicken (or two 13 oz cans, drained)
8 oz cream cheese
14 oz can Green Chile Enchilada Sauce**
8 oz (2 cups) shredded cheddar cheese (or cheese of your choice)
Warm cream cheese in the microwave 30-60 seconds to soften.
Mix chicken and 1 cup of the cheese into the cream cheese.
Pour into a greased 7×11 or 8×8 baking dish.
Pour sauce over mixture.
Sprinkle rest of cheese over all.
Bake in a preheated oven at 350* for about 25 minutes or until heated through and cheese is melted.
(Optional) Put under broiler on high for about 3 minutes to make cheese brown and toasty.
**Check labels on the enchilada sauce to find the lowest carbs and gluten free if needed.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.