Low Carb Chicken Enchilada Bake
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:
- 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.
- Preheat oven to 375. Cut the 3 flatbreads into 12 equal sections and set aside.
- Spray an 8×8 baking dish with cooking spray and spread thin layer of enchilada sauce on bottom.
- In a large bowl, mix together shredded chicken, taco seasoning and enchilada sauce.
- 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.
- Bake for 20-25 minutes. Let casserole set for 2-3 minutes before cutting.