GREEN CHILE CHICKEN ENCHILADA CASSEROLE

2 lbs of Shredded Chicken Breast Cooked (Optional Canned Chicken Breast)

6 - 8 Corn Tortillas

1  10 oz can of Green Chile Enchilada sauce 

1 small onion diced

2 ozs of Light Cream Cheese

2 cups of light Shredded Mexican Mixed cheese

1/2 cup of Almond Milk

2 Tablespoons of Butter or Coconut oil

1 1/2 cup of Chicken Broth (use from fresh-cooked chicken) or if using canned chicken use store bought chicken broth

Spray oil in a pan or a little coconut oil

Green onions chopped 1/4 cup for garnish or to your liking

Cilantro for Garnish

Enchilada Sauce

Place butter or coconut oil in the skillet, place onions, and saute until semi tender add light cream cheese, almond milk, and green chile enchilada sauce and broth from cooked chicken or boxed broth. Simmer on med. heat until slightly thickens up.  Turn off heat.  Set aside. You can add chopped chile peppers or season with some red peppers if you like spicy this is optional.  We like spicy foods.

Preheat oven to 350 degrees spray with non-stick oil a 8 x 8 pan

Pre-cook Chicken Breast, place in pot,  cover in water, add seasonings like salt, garlic, onion powder, and black pepper Once cooked take it out of the broth and shred it into pieces. Save broth

or use 2 large cans of chicken breast.

Place corn tortilla in bottom of the pan I used two then took the 3rd one cut in half and filled in the area with the rest of corn tortilla.

Layered chicken next

Then layer with enchilada sauce

Sprinkle cheese, green onions

Place the second layer of corn tortillas, chicken, enchilada sauce, cheese then green onions.  

Place in oven and cook until bubbly about 20 to 25 min.

Take out of oven sprinkle with chopped cilantro and more green onions if you like.

Let cook for about 5 minutes serve with light sour cream, sliced avocado, and salsa if you like.

Also to complete your meal serve with a side salad or Spanish-style cauliflower rice.

Low Carb Raspberry Swirl No Bake Cheesecake

Low Carb Raspberry Swirl No Bake Cheesecake

For the crust

• 3/4 cup super fine almond flour
• 4 Tablespoons swerve granulated sweetener
• 3 Tablespoons of Cocoa powder
• 1/2 teaspoon baking powder
• pinch of salt
• 1 teaspoon vanilla extract
• 3 Tablespoons butter

For the filling

• 2/3 cup swerve confectioner sweetener
• 1  tablespoon of unflavored grass fed beef gelatin
• 1 cup boiling water
• 3 8-ounce packages cream cheese
• 3/4 cup sour cream
• 1 Tablespoon lemon juice
• 1 Tablespoon vanilla extract
• 2 teaspoons lemon zest

For the raspberry swirl

• 3 Tablespoons swerve confectioner sweetener
• 1/4 teaspoon xanthan gum
• 2 Tablespoons water
• 1 Tablespoon lemon juice
• 3/4 cup frozen raspberries

For the crust

1. Preheat oven to 350º Fahrenheit. Line a 9″ round springform pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, swerve sweetener, baking powder and the pinch of salt.
3. Stir in the vanilla extract. Cut in the butter using a pastry blender or a whisk. Transfer mixture into the prepared springform pan and press to form an even layer on the bottom of the pan. Do not cover the sides of the pan.
4. Bake crust for 8-10 minutes or until beginning to brown. Remove from oven and allow to cool.

For the filling

1. In a small bowl, whisk together the swerve and the unflavored gelatin. Whisk in 1 cup of boiling water and continue whisking until gelatin is completely dissolved.
2. In a large bowl, beat cream cheese and sour cream until soft and fluffy. Beat in the lemon juice, vanilla extract, and lemon zest.
3. Gradually beat in the gelatin mixture. Refrigerate about 45 minutes or until thickened, stirring 2 or three times during this time.

For the raspberry swirl

1. In a small saucepan, whisk the stevia erythritol blend and the xanthan gum together. Gradually whisk in the water and the lemon juice. Stir in raspberries. Place mixture over medium-low heat, whisking frequently. When mixture just reaches a simmer, remove from heat and allow to cool before assembling the cake.

To assemble

1. Pour half of the cream cheese mixture over the crust in the springform pan. Spoon half of the raspberry mixture over it and swirl gently using a butter knife. Pour remaining cream cheese over the raspberry swirls. Spoon the rest of the raspberry mixture on top and swirl with a butter knife. Cover the springform pan and refrigerate overnight.

Nutritional Facts

• Calories- 368
• Total Fat-35g
• Total Carbs-7g
• Dietary Fiber-2g
• Protein-7g
• Net carbs- 5g