Low Carb Chicken Enchilada Casserole (Verde)

5 from 9 votes

Rolled low carb tortillas filled with chicken and baked in a creamy roasted tomatillo sauce under melted Jack cheese.

Prep Time15

Cook Time45

Roasting the tomatillos25

Total Time40

Course: Main Course

Cuisine: Mexican

Meat & Poultry: chicken

Servings:

Calories: 199kcal

Preheat the oven to 400 degrees F.
Halve the tomatillos, quarter the onion, split the jalapenos, 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 tablespoon olive oil, 1 medium onion, 2-3 cloves garlic, 2 jalapenos
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 to 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, until bubbling and 165°F in the center.
Remove foil and sprinkle cheese over the casserole and bake another 5 minutes to melt the cheese.
1/2 teaspoon salt, 1 teaspoon Cumin, 8 low carb tortillas

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.
Jack cheese or white melting cheese is good in this recipe (I used German Emmentaler cheese)

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