View No Tortilla Chicken Enchilada Bake Post
4 large chicken breasts (boneless, skinless), cooked and shredded
4 large bell peppers (your choice of color), diced
1 large white onion, diced
4 cups Enchilada sauce (see recipe below) or you can used canned
2 cups grated cheddar cheese
1/4 cup chopped green onions
Enchilada Sauce (adapted from this recipe):
2 tablespoons olive oil
1 large yellow onion, finely chopped
6 cloves of garlic, finely chopped
6 TBSP chili powder
4 tsp coriander
4 tsp cumin
1 tsp salt
30 oz. tomato sauce
1/2 cup water
Saute onion in oil until slightly browned.Ā Add the garlic and spices. Cook and stir until fragrant, about 30 seconds. Add the tomato sauce and water; bring to a simmer. Simmer, uncovered, 8 minutes, stirring occasionally.
Directions for the Enchilada Bake (adapted from this blog):
Preheat oven to 350 degrees
Saute pepper and onions in some olive oil for 5-7 minutes. Season with salt and pepper.
Layer the bottom of Ā caserole dish with shredded chicken.
Top with the peppers and onions.
Pour enchilada sauce over top.
Top with cheese and green onion.
Cover with foil and bake for 20 minutes.
Remove foil and cook for another 10 minutes until cheese is melted.
Starving Kitten 
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mmmmmmmyum
Excellent flavors! I made the enchilada sauce above which “made” the dish…
We love this recipes, one tweak, I put all the cheese in the bottom after spraying with pay and put it in the oven to melt and form a crust (think cheese crackers. Then piling on all of your suggestions, and love your enchilada sauce! Bake, the cheese on the bottom makes a nice ‘tortilla’ type crust!
wow that sounds so good… gonna have to try it!
Is the 6 Tablespoons of chili powder a typo? That sounds like a lot?
It is a lot, but that is the correct amount. It makes a good amount of sauce and the sauce is very flavorful.
Pin?
I knew that this was going to taste amazing but I did alter it quite a bit. My husband and i do not do any wheat flour so i was happy to find this recipe, i just added potatoes to the bottom layer. It was amazing!
I baked a few potatoes, let them cool, then sliced them and layered the bottom of the pan with them. I then added ground turkey with a taco seasoning, black beans and your amazing enchilada sauce, then olives and cheddar and monterey jack cheese. The flavors were so amazing and worth the extra step.
I also omitted the sugar and didn’t have any coriander and i didn’t feel anything was missing. I also did a can of diced tomatoes instead of the water.
I cannot wait to try this. Thank you!
I was thinking about putting the chicken in raw instead of cooked to hopefully keep it from drying out. Your thoughts? Thanks!
You can give it a try. I’d be concerned it would get too watery. You can always use dark meat chicken to avoid the dryness.
How many carbs per serving?
I posted the caloric values of this dish (as prepared) in a comment below that is currently waiting on approval from the moderator.
O.M.G. This recipe is amazing. A new favorite for my family. Even my picky 5-yr old and my husband who usually doesn’t like my cooking loved it! I made a small low-carb portion for myself and used the rest to make actual enchiladas for the rest of the family. My husband took some of my portion and used it like a dip for tortilla chips. I think it would be a great option to bring to a party. Eat it plain for a low-carb option and bring chips if others want to use it like a dip.
The sauce is fantastic, but does take an extra step. Has anyone tried making a double batch and then refrigerating or freezing the extra? Then it would be pretty simple to put together.
Can’t wait to try it
With the sugar is it still on plan for THM?(dont have it down yet)
Got this cooking in the oven as I type, was very easy to make. Adjusted the recipe to suit my cooking style mainly softened onion, mixed bell peppers, mushrooms , garlic and spices..also added a pkt spice mix as well , tomato puree, chopped tomatoes and added a can of pinto beans to thicken the sauce..pinch of sugar and a beef stock cube and cooked it down. Only thing I added which I forgot had carbs was sweet corn to the sauce but will remember next time..anyway looks and smells delicious
I pulled the basic nutritional values from the ingredients and came up with the following:
The entire recipe is:
Calories: 3332; Fat: 151.4g; Carbs: 140; Protein: 600
At 6 Servings:
Calories: 555.3; Fat: 25.23; Carbs: 23.3, Protein: 100
At 8 Servings:
Calories: 416.5; Fat: 18.9; Carbs: 17.5; Protein: 75
This recipe is certainly low carb and offers healthy fats and high amounts of protein. I did not calculate the amount of sodium because it varies greatly based on how one would prepare the dish according to/not according to the recipe. The caloric values (alone) are still higher than I would like but it fits into my nutritional/caloric daily value plan as a good dinner, granted if I do not eat more than a serving (at 8 servings). This is packed with protein and will be filling even at that amount.
I am looking forward to trying this recipe later this week based on how delicious everyone says this is!
It’s says add Splenda, but it’s not in the list of ingredients?
The recipe has been amended and the splenda was omitted. It is sweet enough as if, and if not throw in a splash of the sweetener of your choice.
I cooked my chicken in the crock pot with salsa all day and then shredded it up and used it! Love this recipe!!
Your no tortilla chicken enchilada recipe directions said splenda but your recipe doesn’t list it??
Good catch! Yeah I took it out of the recipe because I don’t think it needs it at all, but up to you if you want it a little sweeter.
How much Splenda do you use? I’m not finding the amount anywhere
I stopped using splenda in mine. I think it’s tasty without the sweetener, but if you wanted to add some you can add 1-2 tbsp
I made this last night for hubby and I, and I think I messed something up. It was more like soup than a casserole. I had canned enchilada sauce, and I halved the recipe. I had to serve it in bowls. Any ideas as to what I did wrong? I even tried the cheese on the bottom thing, but it all just melted together. The taste however! Fabulous! š
Sounds like too much sauce. The homemade sauce is thicker than the store bought so that may be why it was more soupy. Glad you liked it otherwise!
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Wow this was great. Perfect for my KETO regimin. Homemade enchilada sauce rocked.
Thanks!!
I made it and cut in half. Cooked the onions and peppers full gear than recommended. Also added some stevia to the sauce was a hit.
I used well drained, parboiled (5 min) cauliflower florets in place of the chicken; and replaced the water with salsa. Awesome! Not sure of the calorie or nutritional impact but you will not miss the chicken.
I loved this recipe but I did make some alterations one of the biggest ones was added my own gauc9mole to the top
2 avacados
About a fourth cup of red onion
Loser salt
Garlic powder
And a dash of lime.
I also made a tomato sauce which can be found on food network by Alton Brown, which I think made the dish over traditional canned tomato sauce