I am calling this a Chicken Enchiladas Bake, as I have taken 3 recipes and created one glorious monster. I revised the dishes, but you can find the original recipes below. But trust, you’ll never look back.
Chicken Enchiladas Bake
Mexican Taco Seasoning
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons salt
1 clove garlic, chopped
1/2 teaspoon pepper
1/8 teaspoon cayenne
*I also throw in parsley for fun
- In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix mentioned above (or you can use a pre-mixed taco seasoning packet) to coat evenly, and 2 cloves of garlic.
- Top chicken with 1 8 oz can of tomato sauce, 1 8 oz can of petite diced tomatoes, 1/2 of an onion, diced (You can also use salsa as the the original recipe calls for). Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is tender.
- Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Will use for enchiladas momentarily.
Enchilada Cauliflower & Cheese Tortilla shells
*Shells can be made ahead.
1 16 ounce bag frozen cauliflower, thawed, drained and diced/processed (about 3 cups)
3 cups mozzarella or Monterey jack cheese
Optional 1 tsp each of garlic, onion powder and parsley
Preheat oven to 450 degrees F.
- Mix cauliflower, eggs and cheese.
- On two greased cookie sheets, drop dough by scant 1/3 cup, to form 12- 6” rounds.
- Bake one pan at a time for 12-14 minutes or until edges have browned slightly and crust has slightly golden hue. Let cool on pan. Once shells have cooled, carefully loosen them from the pan and let set.
Makes 12 shells.
Can be made ahead and stored
1/2 cup onion, chopped (I omitted this because I put onion in my shredded chicken)
2 large cloves garlic, chopped and crushed
1Tbsp chili powder
4 Tbsp oil of your choice (I only used 3 Tbsp since I omitted the onions)
1 tsp oregano
2 tsp cumin
1 tsp salt
1/4 tsp pepper
1 cup pizza sauce (I used tomato sauce to cut on sugar and carbs and because it already has so much seasoning in it!)
2 cups Cheddar Cheese, shredded
2 cups Pepper or Monterey Jack, shredded
Preheat oven to 350 degrees F.
- Cook and stir onion, garlic and chili powder in 4 Tbsp oil in a pan on the stove over medium heat, until onion is tender, about 5 minutes. Add oregano, cumin, salt, pepper and tomato sauce. Stir until sauce is heated. Set aside to cool slightly.
- Mix cheeses.
- Take each shell and dip into heated enchilada sauce and then place golden-side up into an ungreased 9X13” casserole pan. Add ¼ C Monterey jack or a mix of cheddar jack cheese in each shell. Add 1/3 cup of the shredded chicken in each shell on top of the cheese. Roll and place seam-side down in pan until all shells have been used. Top with remaining enchilada sauce and cheese. (Because I had extra shredded chicken, I added it on top of the sauce, and added the cheese on top of the chicken, hence the “bake”) Bake uncovered for 20 minutes, or until cheese is bubbly and golden.
Optional: Top with shredded lettuce, olives and chopped, fresh tomato.
Makes 12 servings of 2 enchiladas each.
Nutritional Information (2 enchiladas)
Total Carbohydrate: 8 grams
Fiber: 2 grams
Net Carbohydrate: 6 grams
Protein: 25 grams
Fat: 32 grams
Note: The original cheese enchiladas made a servings of 6, but since I added in the chicken, mine made 12. However, I would double the amount of sauce. I had used my extra can of sauce in the chicken, and it was more of a tomato juice. This will definitely depend on how saucy you like your enchilada’s. I didn’t think mine were dry with only the 8 oz can of tomato sauce.