Low-Carb Chicken-Tortilla Casserole 

Low-Carb Tortillas

This casserole recipe is adapted from a recipe that uses traditional tortillas. The recipe looked so good and used some of my favorite ingredients (sour cream) that I couldn’t stop thinking about it. I decided I had to make it and the only thing I needed to change was the tortillas. Not a problem, I just used my pork rind tortillas.

An easy way to make this casserole is to use pre-cooked chicken. You could get a rotisserie chicken from the grocery store and use the chicken meat from that. I will caution you to be a little careful about buying rotisserie chicken. Please read the ingredient list. The one thing that I always scan for is vegetable oil. It’s often in the ingredient list. Sugar is another ingredient you may see listed. There are some good ones out there but please look at the ingredient list.

This is also a great meal option for those times that you have left over chicken or if you’re like me and you just get it into your head that you’re going to make it then you make chicken.

Quick, Juicy Chicken Breast

Here’s a super quick and seemingly foolproof way to make juicy chicken breast:

1. Pound the breasts so they are all about the same thickness. They don’t have to be pounded paper thin, just enough to make them all a uniform size. Salt and pepper the breasts.
2. Heat a large skillet over medium-high heat.
3. Once skillet is hot add some butter, olive oil or coconut oil to the pan.
4. Add the chicken breast to the pan, turn heat to medium and cook the breasts without touching for 1 minute.
5. Flip the breasts, put a cover on the pan, turn the heat to low and cook without touching for 10 minutes.
6. At the end of 10 minutes, turn off the heat but leave the chicken covered for an additional 10 minutes. Don’t lift the cover.
7. At the end of the second 10 minutes check the chicken. It should be perfect. You can check doneness with an instant read thermometer if you’re concerned about the cook time. Thermometer should read 165 degrees.
8. That’s it. Do what you will with your chicken. In the case of this recipe, shred it.

Chicken-Tortilla Casserole

Here are some pictures of the casserole as I was building it. It’s two layers. I went the easy route and used pre-shredded cheese and packaged salsa and salsa verde. Two cups of shredded chicken, I did measure out the shredded chicken but I packed my two cups well. 

First layer, a little salsa verde spread in the bottom of a greased baking dish. Second layers, four pork rind tortillas. You can find the recipe for the pork-rind tortillas here. If you don’t want to make the tortillas you can look for low-carb tortillas. You can buy tortillas made with coconut flour. They are a little chewier than normal tortillas but still good. Not sure how they would work in this recipe but it could be delicious.

The Chicken layer: shredded chicken mixed with sour cream and chunky salsa.

Add the cheese and repeat the layering process.

Fresh out of the oven! Delicious! It’s work but it sure was yummy. It’s not something I’ll make every week but it’s fun to serve when I have the time and can enjoy making it.

Chicken-Tortilla Casserole

2016-11-17 15:15:24

Serves 4

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Ingredients

1. 2 cups Shredded Chicken
2. 1 cup Sour Cream
3. 1/2 Cup Chunky Salsa
4. 1/2 Cup Salsa Verde
5. 8 Pork Rind Tortillas
6. 1.5 Cups Shredded Mexican Cheese Mix

Instructions

1. Pre-heat oven to 400 degrees.
2. Grease an 8x8 inch baking dish.
3. Spread 1/4 cup of Salsa Verde in bottom of greased baking dish.
4. Cover bottom and a little up the sides of baking dish with 4 Pork Rind Tortillas.
5. Mix shredded chicken, sour cream and 1/2 cup of Chunky Salsa in a medium bowl.
6. Spread half of the chicken mixture on top of the pork rind tortillas.
7. Sprinkle 3/4 of a cup of the shredded cheese on top of the chicken layer.
8. Place 4 more pork rind tortillas on top of the cheese layer.
9. Spread the remaining chicken mixture on the tortilla layer.
10. Sprinkle the remaining 3/4 cup of cheese on the chicken layer.
11. Sprinkle the remaining 1/4 cup of Salsa Verde on the top of the casserole.
12. Place baking dish into pre-heated oven and bake for 25 minutes.
13. Serve.

Notes

1. Add whatever you like to the casserole. Some ideas: freshly chopped tomatoes, freshly chopped cilantro, onions.
2. A side of guacamole or sliced avocado would also be a nice addition to the place.
3. This can be cut into 4 large servings or 6 smaller servings.

The Simplicity of Wellness https://www.thesimplicityofwellness.com/

There you have it, chicken-tortilla casserole. As you can see from the nutritional breakdown this casserole is a meal. You won’t be hunting around for more food after you eat this. It is delicious and very filling.

Enjoy!

Amy White, Functional Nutritionist

I’m Amy a board certified holistic nutritionist, certified functional nutritionist and lifestyle practitioner and certified Life Coach. I help women in midlife understand the changing needs of their body so that they can stop dieting and lose weight permanently. At 56 I live what I teach. Don’t believe the story that your best years are behind you. They are not. Your best years are just starting!