Protein Noodle Enchilada Lasagna

I’ve worked at restaurants since I was 15. The jobs were hard but I loved them! Opening a keto restaurant is a dream of mine! I’m thinking a lasagna restaurant or an Italian restaurant called Mama Maria’s!

I once adored going to Mexican restaurants for enchiladas (which is a huge hit in the book Keto Restaurant Favorites). But when Craig lost his job, and we couldn’t afford to go out to eat, I started cooking our favorite restaurant meals at home! Not only was it a great way to save money, but we both lost a lot of weight eating healthier versions at home!

Check out our favorite restaurant recipes made keto in my best-selling cookbook Keto Restaurant Favorites! Click HERE to find it on SALE!  

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Protein Noodle Enchilada Lasagna

Prep time

Cook time

Total time

Author:

  1. Heat the fat to medium high heat in a cast iron skillet. Add the onions and saute for 4 minutes.
  2. Reduce heat to medium and add the garlic, chili powder, cumin, and salt. Saute for 2 more minutes.
  3. Add the broth and tomatoes/puree and simmer on medium high for 8 minutes. Use a stick blender to purée or pour sauce into a blender and combine until smooth and set aside.
  4. Place another tablespoon ghee or oil to the skillet to medium-high heat. Add the ground beef or ground chicken and season with taco seasoning. Cook for a few minutes while crumbling with a wooden spoon. Add reserved sauce and cover. Cook for 5 minutes on medium or until the beef/chicken is cooked through and no longer pink. Set aside.
  5. Preheat the oven to 350 degrees F.
  6. Place 5 slices of deli chicken in the bottom of a 9 inch cast iron skillet or casserole dish. Top with ½ the ground beef/chicken mixture, ½ the Monterey Jack cheese. Top with more deli slices, saucy chicken and cheese. Place in oven and bake for 20 minutes.
  7. Garnish with slices of avocado, cilantro and Cotija cheese.

Nutritional Information:
475 calories, 24g fat, 39g protein, 11g carbs, 2g fiber

3.4.3177

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