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!
At my Mama Maria’s restaurant I would have a lasagna section on the menu!
I have so many versions of my protein noodle lasagna that I would serve!
Here are some of my fan favorite lasagna recipes!
4. Protein Noodle Enchilada lasagna
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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I had ground beef in my freezer from Butcherbox to make this Protein Noodle Enchilada Lasagna and I want to tell you some GREAT news!
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Protein Noodle Enchilada Lasagna
- 2 tablespoons duck fat butter or coconut oil
- 1 medium yellow onion roughly chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1½ teaspoons Redmond Real salt use code Maria15 for 15% off
- 4 cloves garlic roughly chopped (or 1 head roasted garlic)
- 1½ cups chicken broth I used kettle and fire brand
- 28- ounces canned diced tomatoes or tomato purée
- 2 pounds ground beef or ground chicken Click HERE
- 3 tablespoons taco seasoning Click HERE
- 10 slices deli chicken Click HERE
- 3 cups shredded Monterey jack cheese
- Garnish with Avocado cilantro and Cotija cheese
- Heat the fat to medium high heat in a cast iron skillet. Add the onions and saute for 4 minutes.
- Reduce heat to medium and add the garlic, chili powder, cumin, and salt. Saute for 2 more minutes.
- 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.
- 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.
- Preheat the oven to 350 degrees F.
- Place 5 slices of deli chicken in the bottom of a 9 inch cast iron skillet or casserole dish. Top with 1/2 the ground beef/chicken mixture, 1/2 the Monterey Jack cheese. Top with more deli slices, saucy chicken and cheese. Place in oven and bake for 20 minutes.
- Garnish with slices of avocado, cilantro and Cotija cheese.
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