Chicken Chile Verde Casserole

Chicken Chile Verde Casserole

Chile Verde Casserole

Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr 15 mins
Course Entree
Cuisine Mexican
Servings 9 servings
Calories 238 kcal

Ingredients
  

  • 2 pounds chicken breast, cooked and shredded
  • 3 TBSP taco seasoning
  • 3/4 cup green salsa
  • 1 can diced green chilis 4 oz can
  • 16 ounces 2% low fat cottage cheese
  • 5 ounces colby jack cheese, shredded

Instructions
 

  • Preheat oven to 375 degrees
  • In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese.
  • Mix in the shredded chicken and mix well.
  • Spray your baking dish with nonstick cooking spray.
  • Spoon the mixture into and 9x11 baking dish.
  • Top the casserole with the shredded cheese.
  • Bake for 20 minutes or until the cheese is melted.
  • Garnish with green onions, if desired.
  • Serve with salsa or sour cream, if desired.

Notes

Nutrition

Sodium: 731mgCalcium: 110mgVitamin A: 200IUSugar: 3gPotassium: 156mgCholesterol: 67mgCalories: 238kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 11gProtein: 28gCarbohydrates: 7gIron: 0.7mg
Keyword casserole, cottage cheese
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Taco Casserole

Taco Casserole

Taco Casserole

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Entree
Servings 9 servings
Calories 355 kcal

Ingredients
  

  • 10 ounces frozen cauliflower rice
  • 2-3 TBSP oil
  • 2 lb ground turkey
  • 1 small red bell pepper seeded and chopped
  • 1 small onion
  • 4 TBSP taco seasoning
  • 1 can ro-tel
  • 1/2 cup mexican shredded cheese
  • 1/2 cup sour cream, light

Instructions
 

  • Preheat over to 350 degrees.
  • Pan fry the cauliflower rice in oil medium/high heat until browned. Transfer to greased 2qt casserole dish and spread an even layer.
  • Brown the ground turkey with red pepper and onion over medium/high heat. Drain excess fat if necessary, then add taco seasoning, ro-tel and water. Stir and cook until liquid absorbs. Transfer to casserole dish in an even layer on top of the cauliflower rice.
  • Top with 1/2c of the shredded cheese and bake 10-15 minutes.
  • Spread sour cream over the top. Sprinkle with a tad more shredded cheese and preferred toppings.
  • Top with lettuce, tomatoes, jalapeño, or whatever toppings you prefer.

Notes

Nutrition

Sodium: 611mgCalcium: 230mgVitamin C: 55.3mgVitamin A: 1300IUSugar: 1gFiber: 1gPotassium: 91mgCholesterol: 110mgCalories: 355kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 2gSaturated Fat: 9gFat: 11gProtein: 30gCarbohydrates: 6gIron: 1.3mg
Keyword casserole, low carb
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Enchilada Bake

Enchilada Bake

Enchilada Bake

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Mexican
Servings 6 servings
Calories 209 kcal

Ingredients
  

  • 4 each shredded chicken, cooked
  • 2 tsp taco seasoning
  • 1 cup low fat greek yogurt
  • 4 ounces green chilies, chopped
  • 1 can rotel diced tomatoes, drained
  • 1/2 cup red enchilada sauce
  • 1/2 cup cilantro
  • 1/4 cup green onion, chopped
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup pepper jack cheese, shredded

Instructions
 

  • Heat oven to 350 degrees. Spray 8 square cooking dish with non-stick spray.
  • Heat skillet over low heat. Add chicken, greek yogurt, green chilies, taco seasoning, rotel, and enchilada sauce, green onions and cilantro; stir to combine. Remove from heat.
  • Transfer chicken mixture to baking dish. Top evenly with cheeses.
  • Bake 10-15 minutes.
  • Turn oven to broil. Place baking dish about 5 inches from broiler, then broil 1-2 minutes or until cheese is golden and bubbly. Remove from broiler.
  • Serve and enjoy!

Notes

Nutrition

Sodium: 585mgCalcium: 150mgVitamin C: 14.9mgVitamin A: 600IUSugar: 2gFiber: 1gPotassium: 105mgCholesterol: 81mgCalories: 209kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.1gSaturated Fat: 3gFat: 8gProtein: 29gCarbohydrates: 5gIron: 1.1mg
Keyword casserole
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Taco Bake

Taco Bake

Taco bake

Prep Time 10 mins
Cook Time 15 mins
Total Time 1 hr 5 mins
Course Entree
Servings 9 servings
Calories 223 kcal

Ingredients
  

  • 1 pound 93/7 lean ground beef
  • 1 bundle cilantro, chopped
  • 1 cup grape tomatoes
  • 1 medium spaghetti squash
  • 1 can corn
  • 1/2 cup yellow onion, diced
  • 2 TBSP taco seasoning
  • 1 TBSP olive oil
  • 1 cup low fat cheese

Instructions
 

  • Preheat your oven to 400 degrees. Place your spaghetti squash halves on a baking sheet, with insides facing up and seeds scooped out. Drizzle with olive oil and bake for approximately 40 minutes util the center is tender. Allow too cool.
  • While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is full cooked. Once cooked, drain any grease out and add taco seasoning, tomatoes, corn and onion and cook for 2-3 minutes or until the veggies have softened slightly.
  • Once the squash is cooked and cooled slightly for handling, use a for and shred for noodle-like strands. Transfer the spaghetti squash to th skillet with everything else.
  • Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted.

Notes

Nutrition

Sodium: 735mgCalcium: 210mgVitamin C: 19.8mgVitamin A: 1300IUSugar: 5gFiber: 2gPotassium: 234mgCholesterol: 38mgCalories: 223kcalTrans Fat: 0.1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 10gProtein: 21gCarbohydrates: 14gIron: 2.2mg
Keyword casserole, low carb
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Low Carb Chicken Zucchini Enchiladas

Low Carb Chicken Zucchini Enchiladas

Low Carb Chicken Zucchini Enchiladas

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Entree
Cuisine Mexican
Servings 12 servings
Calories 263 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 2 1/4 pounds rotisserie chicken or cooked shredded chicken
  • 1 medium onion
  • 2 tbsp garlic, minced
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 1/3-1/2 cup red enchilada sauce
  • 4 large zucchini
  • 1 cup mexican shredded cheese

Instructions
 

  • Preheat oven to 350 degree.
  • In a large skillet, over medium heat, heat oil. Add onion and cook until soft. Add garlic, cumin, and chili powder. Cook about 1 minute. Add in chicken and 1 cup of enchilada sauce and stir until coated.
  • On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with about 3 ounces of chicken mixture. Rollup and transfer to a baking dish. Repeat until remaining zucchini and chicken mixture is gone.
  • Spoon remaining enchilada sauce over zucchini enchilada and top with cheese.
  • Bake until these is melted and enchiladas are warmed through, about 20 minutes.

Notes

Nutrition

Sodium: 724mgCalcium: 170mgVitamin C: 28.1mgVitamin A: 500IUSugar: 4gFiber: 2gPotassium: 320mgCholesterol: 73mgCalories: 263kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.3gSaturated Fat: 7gFat: 15gProtein: 25gCarbohydrates: 9gIron: 1.4mg
Keyword casserole, chicken, spicy
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