Easy High Protein Enchilada Casserole

springlering62

Learning that enchilada sauce is very low cal has been a game changer.

Stick some boneless skinless chicken breast in a crockpot with a packet of taco seasoning, a spoonful of salsa if you’ve got it, and a little water. Cook on slow all day, and shred before dinner.

At dinner time, line the bottom of a pie plate or smaller casserole dish with three soft corn tortillas. Cover with half the chicken, half a can of enchilada sauce, and three slices of Colby Jack. Repeat layers.

Bake in 375 til heated and bubbly golden on top.

Serve with black beans, lettuce, tomato and a little low fat sour cream.

I used 20oz chicken (all I had in the freezer, I’d normally use more) and added half a can of green chilis to both the beans and the crockpot. Next time I might add some adobo chili. It made four servings.

I’m thinking, if I spread the casserole back out and made a well in the middle and poured the leftover mashed beans in the well before reheating in the oven, they’d be extra good.

BTW, if you’re single or empty nesters, and all you have is a big crockpot, invest in one of the small ones. They’re under $20 and are perfect for making tacos, small batches of shredded pork, beans etc. Perfect for 4-6 servings, easier to wash than wrassling a large crock, and less likely to burn or scorch than a small batch in a too-big crockpot.

COGypsy

If you're pulling pre-cooked meat out of the freezer, you might try hamburger. I buy the lowest fat hamburger when it's on sale, usually about 3 pounds worth, cook up the whole batch and freeze it in 1-2 serving bags. When it's dinner time, I run the bag under some warm water and let it sit a bit and then have ground beef that's already cooked and rinsed and ready to go.