So I gotta admit, I got this recipe from a blog on Pinterest, (you can find it here: http://www.diary4cook.org/no-tortilla-cheesy-chicken-enchilada-bake/) , BUT since I tweaked it a little bit and it turned out FABULOUSSSSS I knew I just had to share. So here it is! ❤
LOW CARB CHICKEN ENCHILADA BAKE
- 2 bell peppers (any color, or a variety), chopped
- 1 medium tomato, chopped
- 1/2 medium onion, chopped
- 8 oz chicken breast, cooked and shredded
- 1 Cup pasta/tomato sauce of choice
- Low fat ricotta cheese
- 3/4 Cup shredded mexican cheese
Preheat the oven to 400 degrees.
Begin by sautéing the onion with seasonings of choice on medium heat. Once sautéed add the pasta sauce and let simmer on low while preparing the rest.
Chop the peppers and tomatoes, making sure you have enough to line the bottom of the pan (I used an 8×8 pan). Mix the ricotta cheese in with the peppers to make the base layer.
Add the shredded chicken on top of the veggies/ricotta cheese layer.
Pour the sauce/onion mix on top of the chicken.
Bake for 11 minutes, remove and add the shredded cheese, bake for 11 more minutes.
Serve and enjoy!
oh and did I mention, it is boyfriend approved 😉
Serves 2// 360 calories per serving// 13.2 g fat// 18g carb//41.5g protein
To reduce calorie and/or fat, reduce the amount of shredded cheese to top with