My favorite food in the world is Mexican--or, more specifically, Tex-Mex. Long ago, I learned to low-carb it (mostly just leave out the rice, beans, and tortillas), but it's nice to find a recipe that is already in a low-carb form. Once again, thank God for Linda and genaw. This recipe was posted on my facebook group page, Lo-Carb Fat Camp, yesterday. It looked so good that I pulled the ingredients out of the pantry and got started.
Here is the link to the recipe on genaw.com:
Green "Enchilada" Chicken Casserole
Green "Enchilada" Chicken Casserole
Photo from genaw.com
First of all, I checked to make sure that I had all of the ingredients.
Ingredients gathered together prior to putting the casserole together
If you followed the link to the recipe, you will note that I made a couple of substitutions/additions to the recipe. (It seems that I am incapable of making a recipe according to the original instructions.) In this case, I couldn't find the green chiles (found the 4 hours after the casserole was finished) and forgot that I had green onions growing in the garden. I used green tomatillo sauce instead of chiles and onion powder instead of green onions. I didn't realize that I had chicken in the freezer, so I used canned chicken (Daily Chef, from Sam's Club, because it has the nicest big chunks of chicken meat) and home-canned turkey chunks. The jar of turkey and two cans of chicken added up to exactly 4 cups of meat--for which the recipe calls. I did not have Monterrey Jack cheese, so I used a mixture of cheddar and mozzarella. I also added 1 small can of mushrooms (chopped fine). These substitutions did not significantly affect the carb count.
After getting my ingredients together, I followed the directions in the recipe:
Ready to go into the oven
I baked the casserole in my toaster oven (large oven still needs repairs) at 350*F for 25 minutes. Once it was heated through and bubbly, I took it out of the oven and topped it with snipped green onion pieces.
I divided the casserole into 8 servings (3 net Carbs each), and it ended up being 1-cup servings. Next time, I will divide it into 10 servings--one cup is a LOT of meat and cheese to eat at one meal!
Notes to my girls:
The recipe at the link is in the correct format for printing--that makes life easy.
Relza--Joel asked for recipes for food that he could take to work. With a salad, this would be a very filling meal. Look for the glass bowls with lids so that he can reheat the casserole safely. Salad can go in plastic, but I know how you feel about putting plastic in the microwave. One good thing about casseroles is that they usually freeze quite well. This is a good example of that: portion out the servings, hold out what you need for dinner, and put the rest in the freezer. Joel can grab a serving and go when it is time for work. If you are busy during the day and don't have time to cook, you can pull out a couple of servings and dinner is ready.
This is 2 cups of lettuce, 1 TBS of sunflower seeds, 2 TBS of Hidden Valley Ranch dressing, and 1 cup of the Green "Enchilada" Chicken Casserole. Despite its looks here, it is a filling meal. When packing the lunch, I put the two small containers in on top of the lettuce. That way, it takes up less room and I keep the salad stuff all in one place.
Erika--I know that you are not low-carbing, but this is still a good recipe for you. Serve it with refried beans and Spanish rice--just watch the portion sizes on the high carb stuff. One cup of the casserole, 1/2 cup of beans, 1/2 cup of rice, and enough salad to 'fill you up' is a good habit to instill in the kids. Actually, now that I think about it...1/4 cup of beans and 1/4 cup of rice is probably more than enough for each of the kids. If I was going to take a chance and eat beans or rice, 1/4 cup would be plenty for me.