Chicken Enchilada Casserole


Chicken Enchilada Casserole

Creamy, skinny, low-carb, low-fat chicken enchiladas, using chickpea (garbanzo bean) flour tortillas, shredded cooked chicken breast, refried beans, salsa and a blend of cottage cheese, cooking cream, Parmesan cheese and milk. Yum!

Chicken Enchilada Casserole
Serves: 2-3
  • 6 low carb chickpea tortillas
  • 2 cups enchilada sauce
  • 2 cups refried beans
  • 1 cup cooked shredded chicken breast
  • 2 Tbsp cottage cheese
  • ¼ cup cooking cream
  • ¼ cup milk
  • ¼ cup grated Parmesan cheese
  • salt, pepper and nutmeg to taste
  • about 3 Tbsp shredded low-fat Mexican cheese
  1. Make a white sauce by mixing cottage cheese, cooking cream, milk and parmesan cheese.
  2. Season with salt, pepper and nutmeg.
  3. Combine 1 cup of enchilada sauce with shredded chicken.
  4. Spray a small casserole dish with non-stick spray. Put ½ cup remaining enchilada sauce into the dish.
  5. Place 2 tortillas* onto the sauce. Layer half of the refried beans, half of the chicken mixture, ⅓ of the white sauce and sprinkle with 1 tablespoon shredded cheese.
  6. Repeat once to make a total of 2 layers.
  7. Cover the top with 2 tortillas, topped with the remaining enchilada sauce, ⅓ of the white sauce and 1 tablespoon shredded cheese.
  8. Bake for about 30 minutes. Let stand for 15 minutes before cutting.
*To prevent tortillas from becoming soggy, fry them in very hot oil (for 20-30 seconds per side) before assembling the casserole. They need to be a little leathery.


Chicken Enchilada CasseroleChicken Enchilada CasseroleChicken Enchilada Casserole

Below is nutrition calculation table for Chicken Enchilada Casserole without Chickpea Flour Tortillas.
For Chickpea Flour Tortillas click here.



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