If you're looking for a delicious and healthy meal that fits into a low-carb macros, this is a perfect choice. Packed with colorful bell peppers, shredded chicken, and a creamy cottage cheese base, this dish combines flavors and textures that will satisfy your cravings. Easy to prepare and quick to bake, it's a great option for busy weeknights or meal prep. Enjoy a flavorful twist on healthy Mexican-ish dish without the all the carbs!
This was inspired by my love for eating Mexican enchiladas and tacos when I'm craving all the flavors but still still needing to hit my fitness goals.This also pairs well with this amazing Mexican Green Rice Recipe if you need a side dish or some extra carbs.
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Ingredients
- Red bell pepper
- Green bell pepper
- Red onion
- Canned black beans
- Shredded cooked chicken breast
- Cooked and shredded spaghetti squash
- Low-fat cottage cheese
- 2 teaspoon taco seasoning
- Shredded cheddar cheese
See recipe card for quantities.
Instructions
- Step 1: Prep ingredients and set aside.
Step 2: Sauté onions and peppers and combine In a large mixing bowl with everything except the shredded cheese , Mix until well combined.
- Step 3: Top with shredded cheese
- Step 4: Cook in oven for 15-20 minutes at 450 degrees until cheese is lightly melted or bubbly brown and heated through.
Hint: for added flavor, consider seasoning the sautéed vegetables with garlic powder, cumin, or chili powder. This can enhance the overall taste of the dish and give it an extra kick.
Substitutions
- Riced Cauliflower- instead of spaghetti squash used cooked fresh or frozen and thawed riced cauliflower approximately 3-4 cups.
- Pinto Beans- black or pinto beans make good substitution.
- Dairy Free- top with non-dairy cheese and skip the cottage cheese
Variations
- Spicy - add spicy enchilada sauce or top with salsa
- Deluxe - add guacamole, cilantro, green onions, sour cream
- Kid friendly - serve with extra cheese and a side of chips!
Equipment
• Skillet or dutch oven
• Large mixing bowl
• Baking dish
• Aluminum foil (for covering the baking dish)
• Oven
Storage
This dish can be stored in the refrigerator for 2 to 3 days or frozen for up to three months. For convenient grab-and-go options, consider freezing individual serving sizes. This makes meal prep a breeze for those busy days. You can use Ziploc bags or small airtight containers.This way, you’ll always have a tasty and nutritious side dish ready when you need it!
Top Tip
Left over shredded chicken or a rotisserie chicken from Costco saves time for easy prep.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Low Carb Mexican Enchilada Casserole
Enjoy a flavorful twist on healthy Mexican-ish dish without the all the carbs
Ingredients
- • 100 g red bell pepper, diced
- • 100 g green bell pepper, diced
- • 50 g red onion, diced
- • ½ cup canned black beans, drained and rinsed
- • 400 g shredded cooked chicken breast
- • 500 g cooked and shredded spaghetti squash
- • ½ cup low-fat cottage cheese
- •. 2 teaspoon taco seasoning
- • 2 tablespoons shredded cheddar cheese (for topping)
Instructions
1. Preheat the Oven: Preheat your oven to 450°F (230°C).
2. Sauté Vegetables: In a skillet, heat a light spray of olive oil over medium heat. Add the diced red onion, green bell pepper, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are lightly carmelized and softened.
3. Combine Ingredients: In a large mixing bowl, combine the sautéed vegetables, black beans, shredded chicken, spaghetti squash, cottage cheese, and taco seaasonjing. Mix until well combined.
4. Transfer to Baking Dish: Pour the mixture into a baking dish, spreading it evenly.
5. Cover with Foil: Cover the dish with aluminum foil to retain moisture.
6. Bake: Place the covered dish in the preheated oven and bake for 15 minutes.
7. Add Cheese and Brown: After 15 minutes, remove the foil, sprinkle the shredded cheddar cheese on top, and return to the oven. Bake uncovered for an additional 5 minutes, or until the cheese is melted and slightly browned.
8. Serve: Once done, remove from the oven and let it cool slightly before serving.
Helpful Hint:
For added flavor, consider seasoning the sautéed vegetables with garlic powder, cumin, or chili powder. This can enhance the overall taste of the dish and give it an extra kick.
If you need further adjustments or additions, just let me know!
Notes
Pre logged in MyFitnessPal as KDF Low Carb Mexican Enchilada Casserole
Nutrition Information:
Yield: 6 Serving Size: ⅙Amount Per Serving: Calories: 158Total Fat: 2.1gCarbohydrates: 12.5gProtein: 23.2g
