Low Carb Enchilada Pie

#enchilada #lowcarbdinner #mealprep #tacotuesday Sep 11, 2020

I pre-make this dinner on Sunday to be reheated Monday night when I work later at the office.

Serve with some avocado and a side salad and you have a well rounded meal.

Ingredients:

4 low carb tortillas ( for those who can't have gluten, I use Julian Bakery Paleo Thin Wraps)
1 can drained and rinsed organic back beans
.8-1 pound pre cooked shredded chicken
1 Pack Frontera Enchilada sauce
1/4 c shredded cheese (optional)

Instructions:

Using 3 tortillas line a pie plate. One of the Wraps should be cut in half and the wraps will overlap. cook at 375 degrees until the tortillas are crisp around the edges.
While the shell is cooking, mix the black beans, shredded chicken(cut into smaller pieces), enchilada sauce and cheese if using.
When the shell is done, add the chicken and bean mixture to the pan and cover with remaining tortilla(cut into 4 pieces) Bake until tortilla crisp.
Serve right away or let cool, Cover with tin foil, refrigerate and reheat another night.

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