https://lowcarblayla.blogspot.com/2013/01/green-enchilada-casserole.html?m=1
Crust:
4 oz cream cheese, softened
2 eggs
1/2 tsp. Taco seasoning
8 oz. Cheddar cheese, shredded
Beat or whisk the cream cheese, eggs and seasoning
Stir in the cheddar and mix well
Grease a 9×13 baking dish and spread your cheese mixture evenly over the bottom
Bake at 350° for 35 minutes until browned but not too dark – let stand about 5-10 minutes before adding the topping
Topping:
1 lb. shredded or chopped cooked chicken
1 Tbsp taco seasoning
8 1/2 oz. of green enchilada sauce
4 oz. can of chopped green chilies
8 oz. mozzarella cheese shredded
In a skillet, warm the chicken and add seasonings, sauce and chillies
Spread over the crust and top with mozza
Bake for another 20 minutes or so until hot and bubbly.
Add your toppings of choice – I like sour cream and green onions
Notes
I use a square 9×9 dish because girthy
I pretty much just eyeball the chicken, cheese and enchilada sauce
by ClitteratiCanada
2 Comments
Using the same method, you can use ground beef, red enchilada sauce and top with cheddar instead of mozza; just as yummy
Looks yummy!