Ingredients:

  • 2.5 cups shredded chicken
  • 1 10 oz can red enchilada sauce
  • 3 Cutdacarb flatbreads, or low carb flatbread of choice
  • 1.5 cups shredded mexican cheese
  • 2 tsp taco seasoning

Instructions:

  1. Cook and shred the chicken. I cook mine in the Instant Pot with chicken broth on manual/high pressure for 20 minutes. Manually release pressure and shred with two forks.
  2. Preheat oven to 375. Cut the 3 flatbreads into 12 equal sections and set aside.
  3. Spray an 8×8 baking dish with cooking spray and spread thin layer of enchilada sauce on bottom.
  4. In a large bowl, mix together shredded chicken, taco seasoning and enchilada sauce.
  5. Layer the casserole in this order: 4 flatbread sections overlapping each other, chicken mixture and cheese. Repeat two more times for a total of 3 layers, ending with shredded cheese on top.
  6. Bake for 20-25 minutes. Let casserole set for 2-3 minutes before cutting.

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