Keto-Friendly Enchilada Casserole

Keto-Friendly Enchilada CasseroleKeto-Friendly Enchilada Casserole

This is a recipe that I needed to be able to throw together quickly.  Actually, my #2 kid is making the Keto-Friendly Enchilada Casserole.  Now, she knows how to cook but according to my husband…nothing tastes as good as my food.  #browniepointsforhim

Next time, we will go lighter on the cilantro EO or maybe use fresh.  I’m not a big fan of cilantro but I know that it is supposed to “bring the flavors together.”  Oh, and be a “bright note” on a heavy dish LOL.  Clearly, I’m watching too much Guy’s Grocery Games.


4 cans of chicken, drained (you can use fresh, but I didn’t have any)

1 can chile peppers

Cilantro (I used 4 drops of doTerra essential oil)


Enchilada Sauce

Olive oil


Minced garlic


6 T. chili powder (or to taste start with less and add as your palate can handle)


2 cans tomato sauce

1 c. water


In a pan, bring together the oil, onion, garlic, and seasoning.  Saute till the onion is cooked through.  Add the chili powder, cumin, tomato sauce, and water.  Simmer till it thickens up.

In a bowl, add chicken, sauce, chile peppers, cilantro, cheddar, and the sauce.  Stir well.  Place in 13×9 greased dish.  Add more cheddar on top.  Cook at 350 for 15 minutes.  Serve with cauliflower rice.



Easy Chicken Enchiladas

Easy Chicken Enchiladas

Easy Chicken Enchiladas

These Easy Chicken Enchiladas are just that…easy.  I can whip these up fairly quickly on any given day.  You know those recipes that you just keep on hand because it is quick, easy, and filling.  This is one that you want to just keep the ingredients on hand.


Chicken (you can use drained canned chicken or chicken breasts)

Oil (or butter)

Minced onion


Jar of salsa

2 cans cheddar cheese soup

Sour cream (optional)

Green onions (optional)




If you are using canned chicken, eliminate this step.  Cut chicken into bite-sized pieces.  Put enough oil to coat the bottom of your pan. Saute up the chicken with seasoning and minced onions.  Now, if you are using canned chicken, just put it all in a bowl with the seasoning and minced onion.

In a bowl, add the 2 cans of cheddar cheese soup and the salsa.  Also, add the “optional items or extra items if you want). I usually keep out about a 1/4 of a cup of this mixture to spread on top once the enchiladas are rolled.

Inside a tortilla, add a couple of tablespoons of the mixture.  Roll, place in dish.  Spread the remaining cheese mixture on top and sprinkle with cheddar.  Bake at 350 for about 20-25 minutes.

Serve with rice.



Mama’s Old Fashioned Tacos

Mama's Old Fashioned TacosMama’s Old Fashioned Tacos. My Martha would make this, as we could afford it when we were children. The memories attached to this dish are even better than the actual dish. It floods back family, food, and togetherness—one of my favorite recipes EVER.

Mama’s Old Fashioned Tacos

2 lbs beef
1 lb ground pork (or sausage)
Fresh garlic

Cook and drain. Add cumin and chili powder.

In a skillet, put some water and another pan in it. In that other pan, add 1 stick of butter, a big thing of Velveeta (the real stuff), and 1 c. water (to start). Cook that on low until melted. Add some pepperoncini juice to that until it has a bite to it. I usually use about 1/2 a small jar of juice. When your cheese is thinned out, add some chopped-up pepperoncini’s.

Buy taco-flavored Doritos, put them on the bottom of your plate, and add your meat and cheese sauce. Some people put lettuce, sour cream, and/or green onions on top.

A lot of times, I will make rice to put over the chips. I make it in a beef broth to give it flavor.




Cheesy Chicken Enchiladas

Cheesy Chicken EnchiladasCheesy Chicken Enchiladas is SO easy to make and you can do a variety of things to make it different.  I will try and add in parenthesis some variations but use your imagination.  Now, remember I am using this recipe for MY LARGE FAMILY so you may need to adjust the ingredients to suit your family size.  A side bonus to making this large amount, it freezes beautifully.

Cheesy Chicken Enchiladas

5 cans of chunk chicken, drained (you can use fresh or frozen and chunk it up)

Minced onion

Minced garlic


2 cans of cheddar cheese soup

1/2 jar of salsa

**You can also add chili powder, cumin, taco seasoning packet, cayenne, green onions, peppers, cilantro…  The world is seriously your oyster, this is just a basic, quick recipe.**

Mix all of that in a bowl.

In your instant pot, 4 c. rice with seasoning and chicken bouillon mixed in.  Add 6 c. water and put it on rice.  Let cook while you make the enchiladas.

Flour tortillas, place a couple of tablespoons of chicken mixture, and roll-up.  I used a lot of tortillas, but if we don’t eat them, I freeze them for quick lunches.

On the bottom of a sprayed 13×9 pan (I used 2 of these pans and 1 – 11×8 pan), put a layer of rice.  Next, line up your enchiladas over the rice.

In a small bowl, mix the rest of your salsa and a can of enchilada sauce.  Next, pour it over the enchiladas.  Finally, add a layer of cheddar cheese (or any cheese for that matter).

Cover and bake at 350 for 30 minutes.  Take off foil and cook for another 30 minutes.

Then, go slap yo mama.



Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

This is a very good Chicken Enchilada Lasagna.  It was not without its challenges, but overall, it tasted really good.

Gluten-Free Tortillas

  • 2. c. gluten-free all-purpose flour
  • 4 T. oil
  • 2 c. water
  • Pinch salt

Put all of these in a food processor and I pulsed until mixed well.

Next, they were rolled into little balls and wrapped in plastic wrap.

Refrigerate until ready to use.

Once ready to use, put 1 ball on a floured surface.

Roll out thinly.

Cook on the griddle, be sure to flip halfway through.

These did NOT work well for rolling the chicken mixture into it BUT they did do well in a “lasagna” form.  I will be trying out other recipes, as well, to see which one I like the best.

Gluten-Free Enchilada Sauce Recipe

  • 1 can of tomato paste
  • 1 onion, chopped
  • Extra Virgin Olive Oil
  • 3/4 tsp. cumin
  • 3 T. Chili powder
  • 2 c. chicken stock
  • Seasoning (I use a mixture of 1 c. kosher salt, 1/2 c. onion powder, and 1/8 c. pepper.  Normally, I would add 1/2 c. garlic powder, but my son is allergic so I eliminate that)
  • Instant potato flakes OR 3 T. Arrowroot OR Cornstarch to thicken it
  • 2/3 c. sour cream15

Saute onion in oil.

Add seasonings and tomato paste.

Whisk Well.

Add chicken stock and whatever thickening agent you choose.

Simmer until thick.

You may want to tweak the seasoning as needed.

Chicken Mixture

  • 3-4 chicken breasts, cooked and shredded
  • Onion, chopped and sauteed
  • Seasoning (above)
  • 2 cans of green chilies
  • 15 ozs white beans, rinsed and drained
  • 8 oz. cream cheese, softened

Mix all this together in a giant bowl.

Also needed, was cooked rice (I cooked mine in my instant pot and the liquid I used was the liquid from cooking the chicken).  Also, Monterey Jack Cheese and green onions.

Chicken Enchilada Lasagna

I used 2 11×9 pans.  Spray them well.

First, do a good swirl of the enchilada sauce.

Second, tortillas.

Third, rice.

Fourth, chicken mixture.

Fifth, Enchilada Sauce.

Sixth, Cheese.

Repeat ending with cheese.

I placed my dish on a cookie sheet to prevent spillage and I covered it.

Baked at 350 for 30 minutes.

Removed aluminum and bake for another 20 minutes.

Served with extra cheese, green onions, or a splash more chili powder, if needed.