Who want’s 50 grams of protein for dinner, raise your hand! Yeah, me too.
I LOVE Mexican food, but unfortunately it’s pretty heavy. All the rice, beans, and tortillas make my favorite dishes high in calories and carbohydrates.
I decided to try my hand at this low carb green chile enchilada casserole, adapted from Kayln’s Kitchen. It’s good. It’s dammmmmmnnnn good. In fact, I love it so much, I’ve eaten it for lunch for the past two weeks without complaint from my taste buds *high five for successful meal prep*.
Here’s what you’ll need:
4 chicken breasts, halved with fat trimmed off
27 oz can green chile enchilada sauce
4 oz Greek yogurt cream cheese
4 oz plain low fat Greek yogurt
27 oz can of whole green chiles, halve longways
1 cup low fat mozzarella cheese
9 x 13 inch pan
The steps for creating this low carb master piece:
1. Cut chicken breasts into bite size pieces. Place in a pan, sprinkle with garlic powder and pepper, and cook on medium heat until done.
2. While your chicken is cooking, in a small sauce pan simmer enchilada sauce until it begins to thicken, remove from heat and add cream cheese and yogurt. Taste to make sure you have in fact captured a spoonful of the heavens. Set aside.
3. In your sprayed baking dish, layer a single layer of sliced chiles. Add about half of the chicken on top, spread half of the enchilada sauce mixture on top, then sprinkle with half of the mozzarella. Repeat this layer.
4. Bake at 350 degrees for 30 minutes.
Makes 6 servings of perfection.
Each serving contains about 52 grams of protein and 16 grams of net carbs.