Chicken Enchilada Casserole

I will admit this turned into a pile of mush when I put it in the bowl, but none the less it tasted amazing! How could it not?! The ingredients include rotisserie chicken, veggies, and enchilada sauce.

This low carb mush is great because there are tons of left overs and it’s easy to make (my husband made it without asking 100 questions). It’s a great meal prep dish! You can add more veggies if you want too but I kept mine minimal.

Here’s how you make it.

Ingredients:

• 1 rotisserie chicken shredded

• 1 red bell pepper chopped

• 1 yellow bell pepper chopped

• 1 poblano pepper chopped

• 1 yellow onion diced

• 2-3 zucchini thinly sliced

• 1 jar @sietefoods enchilada sauce

• 1 tablespoon olive oil

• Cheese of choice (optional)

• Salt and pepper

Instructions:

• Heat the olive oil in a pan on medium and add the onion and peppers. Cook until soft (about 5-8 minutes).

• Preheat the oven to 350. In a baking dish add a thin layer of sauce, zucchini, pepper mixture, chicken and continue until fully assembled. Top with more enchilada sauce and cheese. Bake for 50 minutes. If starting to burn tent with a piece of foil. Enjoy!