The layers of chicken with melted cheese and spicy tomatoes between low-carb tortillas are tasty, comfort food. Don’t take it from me; make this easy recipe on a busy weeknight. You’ll see! You may not need to wash the dish because someone will sacrifice themselves to “lick the plate clean.” Well, maybe not lick it, but you know what I mean. It is delicious!
Ingredients
2 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. salt and pepper
1 can Rotel tomatoes
2 8-oz. cans tomato sauce
1 tsp. garlic
1 can mushrooms, drained
2 cans chopped green chiles
1 cup chicken broth
1 can cream of mushroom soup or make your own
1 can cream of chicken soup or make your own
1 onion, diced
1 can black beans, rinsed and drained
1 zucchini, diced
1 Tbsp. extra virgin olive oil
18 small tortillas
3 cups shredded chicken
2 cups cheddar cheese, shredded
1 cup sour cream
Garnishes: green onion, creamy salsa verde, cilantro
Instructions
In a large bowl, combine the spices, garlic, Rotel tomatoes, tomato sauce, mushrooms, green chiles, broth, soups, beans, zucchini and onion. Mix well.
On a side note, canned creamed soups are not Keto-friendly, gluten-free or low-carb because they contain flour; however, you can make your own cream soup base, such as this one: https://www.allrecipes.com/recipe/13050/cream-soup-base/
In a greased baking dish, fit half the tortillas in the bottom. You can cut the tortillas to make them fit.
Spread some of the chicken over the tortillas.
Spoon some of the sauce over the chicken. Top the sauce with the bean/zucchini mixture. Sprinkle cheese on top.
Repeat the layers, ending with the cheese. Bake for 30 minutes in a 350-degree oven.
Serve hot with a garnish of cilantro, green onions or sour cream.
If you like this recipe, you may also like the following recipes:
Chicken Tortilla Casserole
Equipment
- Measuring spoons
- 1 measuring cup
- 1 large mixing bowl
- 1 Large spoon
- 1 rectangular baking dish
- Cooking Spray
- Kitchen scissors
Ingredients
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 tsp. each salt and pepper
- 1 can Rotel tomatoes
- 2 8 oz. cans tomato sauce
- 1 tsp. garlic
- 1 can mushrooms, drained
- 2 cans chopped green chiles
- 1 cup chicken broth
- 1 can cream of mushroom soup or make your own
- 1 can cream of chicken soup or make your own
- 1 onion, diced
- 1 can black beans, rinsed and drained
- 1 zucchini, diced
- 1 Tbsp. extra virgin olive oil
- 18 18 small tortillas
- 3 cups shredded chicken
- 2 cups cheddar cheese, shredded
- 1 cup sour cream
- Garnishes: green onion, creamy salsa verde, cilantro
Instructions
- In a large bowl, combine the spices, garlic, Rotel tomatoes, tomato sauce, mushrooms, green chiles, broth, soups, beans, zucchini and onion. Mix well.
- In a greased baking dish, fit half the tortillas in the bottom. You can cut the tortillas to make them fit.
- Spread some of the chicken over the tortillas.
- Spoon some of the sauce over the chicken.
- Top the sauce with the bean/zucchini mixture.
- Sprinkle cheese on top.
- Repeat the layers, ending with the cheese.
- Bake for 30 minutes in a 350-degree oven.
- Serve hot with a garnish of cilantro, green onions or sour cream.
3 thoughts to “Deliciously Layered: Chicken Tortilla Casserole”