Sunday, December 21, 2014

Chicken Enchilada Casserole - Low Carb Awesomeness

This afternoon we continued with our Christmas shopping...we are almost done (thank goodness)! Both of my sons came for dinner this evening so I decided to make one of their Chicken Enchilada Casserole. It's awesome and nobody would know it was low carb and grain free (unless you told them, of course). It's made with my grain free tortillas. I jazzed up tonight's enchiladas a bit by adding some sauteed onion and red and yellow bell peppers inside the enchiladas before rolling up and scattered pickled jalapenos on top before baking. I had planned to serve the enchiladas with broccoli, but instead decided to simply serve it with sliced avocado, spritzed with fresh lemon juice and sprinkled with a bit of pink himalayan sea salt. It was delicious; it's also amazing reheated, too. I snapped a quick photo below. I also made some of my crispy style Chocolate Chip Cookies to have for dessert and sent some home with them. If you'd like to see more photos of the various stages of making this enchilada casserole as well as the recipe, click here: Chicken Enchilada Casserole. Enjoy!



Patti said...

I did it. I followed your recipe and made the enchiladas for dinner last night. Oh my goodness. They were delicious! That sauce? I could drink it from a cup. Definitely a keeper.

Gourmet Girl Cooks said...

Hi Patti,

Yay! So glad you liked the enchiladas. I know what you mean about that sauce...and I'm with you on drinking it with a straw! ;-)