Wednesday Mar 05, 2008

Chicken Enchilada Casserole

Low Carb Chicken Enchilada Casserole

This is a low carb/healthier adaptation of a Tyler Florence recipe.  You'll want to make sure that you make the Roasted Salsa Verde that I adapted as well. 

Ingredients

  • Assortment of Peppers
    •     1 Red Bell Pepper, chopped
    •     1 Green Bell Pepper, chopped
    •     2 Jalapenos, chopped
    •     2 Serranos, chopped
    •     2 Anahiem Chiles, chopped
  • 1 Large Onion, chopped
  • 8 Chicken Breasts, baked and then shredded
  • 4 cups of Roasted Salsa Verde
  • 2 cups of shredded Monterey Jack cheese

 

Cook up some peppers and onions until the onions are translucent.

Spicy Peppers and Onions

Shred the chicken breasts.  I find it's best to let them cool and just go at it with your hands.

Shredded Chicken

Mix the chicken with the peppers/onion mixture.  Add two cups of the salsa and mix together.

Mixin' it up

In a glass baking dish, spread about  1 cup of the salsa on the bottom then pack in the mixture.  Top with another cup of salsa.

Low Carb Chicken Enchilada Casserole

Cover with two cups of shredded Monterey Jack cheese. 

Low Carb Chicken Enchilada Casserole

Into the a 350F degree oven for about 20 minutes or until cheese starts to brown

Low Carb Chicken Enchilada Casserole

Let rest for about 15 minutes. 

Low Carb Chicken Enchilada Casserole

Serve with sour cream and additional salsa.  Enjoy!

 

Saturday Mar 01, 2008

Low Carb Philly Cheese Steaks

I wish the photo turned out half as good as the meal.  Yum.

Low Carb Philly Cheese Steak

About

My name is Craig Bender aka ThinGuy. I'm a Principal Software Developer for Oracle's Virtual Desktop Engineering group.

I architect and evangelize the use of Oracle's Desktop technology including Sun Ray, Secure Global Desktop, and Oracle VDI.

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