Low Carb Mexican Enchilada Casserole

Ingredients

• 4 low-carb tortillas
• 1 large onion
• 2 cloves of garlic
• 500 grams of chicken breast
• 200 grams of black beans
• 1 can of diced tomatoes
• 2 teaspoons of Mexican spices
• 125 ml of enchilada sauce
• 200 grams of grated cheese
•  Handful of fresh cilantro
• 1 avocado
• 1 lime
•  Olive oil

Instructions

1. 1 Preheat the oven to 180 degrees Celsius.
2. 2 Finely chop the onion and garlic and sauté them in a little olive oil until soft.
3. 3 Cut the chicken into cubes and add it to the onion and garlic. Cook until the chicken is done.
4. 4 Add the black beans, diced tomatoes, and Mexican spices and let the mixture simmer for 10 minutes.
5. 5 Spread some of the chicken mixture over the low-carb tortillas, roll them up, and place them in a baking dish.
6. 6 Pour the enchilada sauce over the tortillas and sprinkle with the grated cheese.
7. 7 Bake the casserole for 20 minutes in the preheated oven.
8. 8 Meanwhile, cut the avocado into cubes and drizzle with the lime juice.
9. 9 Remove the casserole from the oven and garnish with the avocado and fresh cilantro. Enjoy!