KETO Enchilada Chicken Bake (ketosnackz)

 

Chicken Enchilada Bake with Cabbage (KETO)

Ingredients: 

• 3-4 cups shredded green cabbage
• 2 C fully cooked grilled chicken
• 1 can Enchilada sauce
• 12 oz Shredded Mexican Cheese
• 1/4 C diced jalapenos
• 1/4 cup diced onions (purple or white)
• Spices to taste: s/p, garlic powder, chili powder and paprika

Instructions: 

1. In a large baking dish, combine the cabbage, then chicken, then enchilada sauce, seasonings and half your cheese.
2. Top with remaining cheese, jalapeno slices and onions. 
3. Bake at 375 for 30 minutes

Comments:

• I would add a bit more enchilada sauce and double the recipe to make a 11x14 dish. 
• Add as much chicken as you want for extra protein. 
• Replace the cooked chicken with any cooked protein: ground turkey/chicken, raw shrimp (so that don't overcook) or cooked steak.  
• Add other options that aren't KETO like corn, black beans.
•  Top with tortilla chips and sour cream for serving. 

Macros:

    Servings 6  Calories: 411 | Protein: 40g | Net Carbs 6g | Fats: 24g