Low Carb Chicken Enchilada Casserole

Here is a funny story. Yesterday I fixed a cup of coffee. I put my fake sweetener in it and my half and half and then I set it on the counter. Then I proceeded to pour apple sauce in it. Yes, you read that correctly. I poured apple sauce in my coffee!

Why? Um... I don't know, because I have a 9 month old and I gave up complex carbs (during the week) and carbs fall in my list of loves- Jesus, Beardface and Baby, family, carbs.

Big sigh. Eventually I will quit talking about this.

So continuing in our quest to be healthier people I decided to make a little Tex Mex minus the tortillas. But, there are very few low carb Mexican dishes out there. So I improvised and it turned out great! Note: Improvising usually leads to a disaster.

I bring you- Low Carb Chicken Enchilada Casserole

What you'll need:

Three medium sized chicken breasts, chopped

1/4 - 1/2 large onion

1 small jalapeno



garlic powder or minced garlic

2 cans tomatoes, drained

1/2 a can enchilada sauce (you can freeze the rest)

1/2 cup shredded super sharp cheddar or Mexican blend cheese

Preheat your oven to 350 and let's get started.

Place chicken in a casserole dish and sprinkle with your seasonings. Notice I don't give measurements. I love LOTS of cumin, but you might only like a little. Sprinkle your heart out.

Add your tomatoes.

And your jalapeno. Dice it of course.

Add your onion and stir it all together.

Add your half can of enchilada sauce. You can freeze the rest.

Sprinkle with cheese and bake at 350 for 35 minutes or until that chicken is done.