3CupsShredded chickenI used Costco rotisserie chicken
½teaspoonsalt
1teaspoonCumin
8low carb tortillas
1cupshredded cheeseJack cheese or white melting cheese (I used German Emmentaler cheese)
Instructions
Preheat the oven to 400 degrees F.Halve the tomatillos, quarter the onion and separate the garlic cloves and place on a baking sheet. Drizzle with oil and a little salt and roast for 25 minutes.Let cool for 5 minutes in the pan. (Remove garlic skins if you left them on).
8 large Tomatillos, 1 medium onion, 2 jalapenos, 2-3 cloves garlic
While the vegetables are roasting, shred the chicken and grate the cheese and set aside.
3 Cups Shredded chicken, 1 cup shredded cheese
In a blender, combine the roasted vegetables, lime juice, cilantro, and sour cream. Thin with chicken stock if needed.
1 Lime, 1/4 cup Cilantro, 1/2 cup Sour cream, 2-3 tablespoons Chicken broth
Pour 1/4 cup of the tomatillo sauce in the bottom of a baking dish to prevent tortillas from sticking.Roll up 1/4 tp 1/3 cup shredded chicken in a tortilla and place in the baking dish, seam side down. Repeat for rest of tortillas and line them in baking dish side by side.Pour the rest of the tomatillo sauce over the tortillas, cover with foil and bake at 350 F for 15 minutes.Remove foil and sprinkle cheese over the casserole and bake another 5 minutes to melt the cheese.
I used low-carb tortillas from La Tortilla factory, as they are my favorites. There are other options, but just read the nutritional analysis and choose one with no sugar and the least carbs.If you want to make this recipe in the easiest, quickest way possible, use rotisserie chicken and a commercial verde sauce. It will still be low-carb and still be delicious.If you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.