Low Carb, High Protein Chicken “Enchilada”

Crust Ingredients:

  • 1 can (or 12.5 oz clean chicken, or finely chopped baked/broiled chicken)
  • ¼ cup Parmesan cheese
  • 1 egg
  • Taco seasoning

Topping Ingredients: (all optional!)

  • Enchilada sauce
  • Queso or cheese dip (see my cottage cheese queso recipe!)
  • Mexican blend shredded cheese
  • Drained, organic black beans, or
  • Organic refried beans
  • Jalapenos (to taste)
  • Chopped onion
  • Sliced black olives

Drain & squeeze chicken, if canned, to remove excess moisture. Combine all the crust ingredients and shape into a crust on a parchment-lined baking sheet or dish. Bake at 450 for 10-12 minutes. rt or lined. Remove from oven and add additional toppings of choice. Return to the oven for about 5-10 minutes, or until the cheese is melted & bubbly.

Enjoy your high protein, low carb “enchilada”!!