Cheesy Chicken Enchilada Casserole - Conquer the Crave

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. When you get into the second portion of ZReboot you can start to experiment with a little more carbohydrates.

The normal enchilada recipe would use 6 – 8 whole tortillas to wrap and enchilada filling. In this version you are feeding six to eight people with just 3 tortillas. You just won’t notice that your enchiladas are no longer wrapped. This tastes just as great.

This recipe adds low-carb tortillas and a few beans. Both of them have more carbs than you are used to on ZReduction, but if your body isn’t overly resistant to them your weight will remain even when you eat this entrée. Try this at week 4 – 6 of ZReboot and see how you do. You’ll be amazed at how few beans you really need to get the bean experience. Your body has not had them in so long the taste of them will really jump out at you.

Servings: Serves 6 – 8

Ingredients:

3 low carb tortillas (the 8” size). Watch for the ones specifically marked low carb. They are pretty prevalent now.
8 oz can of pinto beans, drained (or half of a regular 15 oz can).
3 – 4 chicken breast halves. Poached and shredded*
4 oz can of diced chilies in a can
½ medium onion, diced
8 oz of shredded cheddar
light dusting of cayenne or to taste
¼ tsp of chili powder (or to taste)
10 oz of enchilada sauce
4 oz of Mexican cheese blend

Instructions:

Get out your 9″ x 13″ casserole and spray it lightly with olive oil. Place the 3 low-carb tortillas in the bottom to cover the bottom and partially up the sides.

Add half of the beans and spread them across the bottom

Then add half of the onion and half of the shredded chicken. Add all of the chilies. Spread them over the chicken. Add the cayenne and the chili powder. Top with 8 oz of shredded cheddar. Add the second half of the chicken and onions. Coat the top of the casserole with the enchilada sauce. Then sprinkle the last 4 oz of Mexican cheese blend on top.

Bake, uncovered for 30 minutes at 350 degrees. When baked, take it out of the oven and let it sit for 10 minutes while it cools down a bit. This makes it easier to cut and your slices will hold together better.

*Poaching and shredding chicken.

Put the chicken breast in a large sauté pan. Cover them just to the top with water. Place on stove and bring to a boil. Then turn down to a medium boil and let them cook for 10 minutes. At the 10 minute point turn them over and cook the other side. The chicken is done when you cut into it and no pink remains. Then remove them to a cutting board. Toss out the liquid. If you have time, let them cool off. Your next step is to take out two dining forks and begin shredding the chicken. You use one fork to hold down the chicken and you use the other one to tug at it and pull shreds of chicken away from the whole. You can do this with precision and have the whole mass fully shredded or you can let some of it have bites of chicken that are more solid. That’s up to your taste.

Enjoy!

Cheers,