This is an absolute hit for a high protein, lower carb weeknight dinner. This recipe is extremely customizable and pantry friendly for whatever you have on hand. You can also opt to drop the beans if you want it a little lower carb, but I like the extra protein boost and flavor 🙂
One thing to note- the tortillas get really soft when you cook them, almost like a lasagna feel. You can control how soft they get based on how much liquid you allow to stay in the crockpot after slow cooking the mixture for a few hours. I prefer my tortillas a little firmer, so I try to remove as much liquid as possible.
High Protein Enchilada Casserole
Ingredients
- 3 chicken breasts
- 1 jar salsa 15 oz
- 1 tsp olive oil
- ¾ cup chicken broth
- ¼ cup water
- 1 packet taco seasoning
- 1 onion diced
- 2 bell peppers roughly chopped
- 1 can black beans
- 1 pack low carb tortillas
- reduced fat Mexican cheese blend
Instructions
- In your crockpot, combine salsa, olive oil, chicken both, water, taco seasoning, black beans, onion, and bell pepper.
- Nestle the chicken breasts into the mixture. Slow cook on high for 3-4 hours, until chicken falls apart easily.
- Shred chicken in the crockpot with two forks. If there is a lot of excess liquid, try to ladle out as much as possible.
- Cut the low carb tortillas into 1-2 inch squares. Mix into the casserole, with as much cheese as you want. Top with more cheese and cook for another 30 mins.
- Serve with anything else you like- sour cream, rice, avocado, more cheese, etc
Tried this recipe?Let us know how it was!
2 Comments
So yummy! I added a 4th chicken breast 🙂
Soooo yummy!!