Chicken Chile Verde Casserole

Chicken Chile Verde Casserole

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Chile Verde Casserole
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Rating: 0
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Course Entree
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
servings
Course Entree
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
servings
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees
  2. In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese.
  3. Mix in the shredded chicken and mix well.
  4. Spray your baking dish with nonstick cooking spray.
  5. Spoon the mixture into and 9x11 baking dish.
  6. Top the casserole with the shredded cheese.
  7. Bake for 20 minutes or until the cheese is melted.
  8. Garnish with green onions, if desired.
  9. Serve with salsa or sour cream, if desired.
Recipe Notes

Nutrition Facts
Chile Verde Casserole
Amount Per Serving
Calories 238 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 67mg 22%
Sodium 731mg 30%
Potassium 156mg 4%
Total Carbohydrates 7g 2%
Sugars 3g
Protein 28g 56%
Vitamin A 4%
Calcium 11%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Taco Casserole

Taco Casserole

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Taco Casserole
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Course Entree
Keyword casserole, low carb
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Entree
Keyword casserole, low carb
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Preheat over to 350 degrees.
  2. Pan fry the cauliflower rice in oil medium/high heat until browned. Transfer to greased 2qt casserole dish and spread an even layer.
  3. 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.
  4. Top with 1/2c of the shredded cheese and bake 10-15 minutes.
  5. Spread sour cream over the top. Sprinkle with a tad more shredded cheese and preferred toppings.
  6. Top with lettuce, tomatoes, jalapeño, or whatever toppings you prefer.
Recipe Notes

Nutrition Facts
Taco Casserole
Amount Per Serving
Calories 355 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 110mg 37%
Sodium 611mg 25%
Potassium 91mg 3%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 30g 60%
Vitamin A 26%
Vitamin C 67%
Calcium 23%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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Enchilada Bake

Enchilada Bake

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Enchilada Bake
Votes: 1
Rating: 5
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Cuisine Mexican
Keyword casserole
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Cuisine Mexican
Keyword casserole
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Heat oven to 350 degrees. Spray 8 square cooking dish with non-stick spray.
  2. 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.
  3. Transfer chicken mixture to baking dish. Top evenly with cheeses.
  4. Bake 10-15 minutes.
  5. 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.
  6. Serve and enjoy!
Recipe Notes

Nutrition Facts
Enchilada Bake
Amount Per Serving
Calories 209 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 81mg 27%
Sodium 585mg 24%
Potassium 105mg 3%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 29g 58%
Vitamin A 12%
Vitamin C 18%
Calcium 15%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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Taco Bake

Taco Bake

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Taco bake
Votes: 0
Rating: 0
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Course Entree
Keyword casserole, low carb
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 40 minutes
Servings
servings
Course Entree
Keyword casserole, low carb
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 40 minutes
Servings
servings
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

Nutrition Facts
Taco bake
Amount Per Serving
Calories 223 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 38mg 13%
Sodium 735mg 31%
Potassium 234mg 7%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 5g
Protein 21g 42%
Vitamin A 26%
Vitamin C 24%
Calcium 21%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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Low Carb Chicken Zucchini Enchiladas

Low Carb Chicken Zucchini Enchiladas


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Low Carb Chicken Zucchini Enchiladas

Votes: 1
Rating: 5
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Course Entree
Cuisine Mexican
Keyword casserole, chicken, spicy

Prep Time 20 minutes
Cook Time 20 minutes

Servings
servings


Ingredients

Course Entree
Cuisine Mexican
Keyword casserole, chicken, spicy

Prep Time 20 minutes
Cook Time 20 minutes

Servings
servings


Ingredients

Votes: 1
Rating: 5
Rate this recipe!


Instructions
  1. Preheat oven to 350 degree.

  2. 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.

  3. 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.

  4. Spoon remaining enchilada sauce over zucchini enchilada and top with cheese.

  5. Bake until these is melted and enchiladas are warmed through, about 20 minutes.


Recipe Notes

Nutrition Facts
Low Carb Chicken Zucchini Enchiladas
Amount Per Serving
Calories 263 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 73mg 24%
Sodium 724mg 30%
Potassium 320mg 9%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 25g 50%
Vitamin A 10%
Vitamin C 34%
Calcium 17%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.


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