The Ingredients:
- 1 Vidalia onion – chopped
- Leftover chicken from my roast chicken – diced into chunks
- 2 cans red enchilada sauce
- Paprika
- Garlic powder
- Salt
- Crushed red pepper
- Cumin
- Black pepper
- 2 Ghost peppers
- Shredded cheese – I used colby
- Low carb tortillas
- Cream cheese
- Rotel (with green chiles)
The Method:
I put the canned enchilada sauce in the food processor along with the onion, ghost peppers, crushed red pepper, rotel, salt, black pepper, paprika, and cumin and blended it all up. Pretty basic after this, assembled everything into casserole dish (I put cheese on bottom along with 1 Tablespoon veggie oil), covered and baked at 350 degrees for like 40 minutes then removed the foil and baked for another 20 minutes. Then I ate one and decided it needed more time in the oven so I put it in for 450 degrees for 10 minutes until everything got some good color.
Delicious.