Savor the irresistible flavors of this mouthwatering chicken enchilada casserole, brimming with savory goodness and minus the guilt of extra carbs.

Ingredients Needed:

Indulge in the simplicity of the ingredients required for this delightful dish. Here’s what you’ll need:

Olive Oil: Utilize the rich flavor of olive oil for cooking, or opt for avocado oil if you prefer a higher smoke point.

Aromatics: Enhance the dish with the aromatic duo of garlic and onion.

Seasoning: Elevate the taste with a blend of Kosher salt, black pepper, chili powder, and ground cumin.

Canned Ingredients: Utilize tomato sauce and diced chile peppers for that authentic taste.

Shredded Chicken: Make use of pre-cooked chicken breast, ensuring it’s skinless. Alternatively, a rotisserie chicken can be used, with the skin removed.

Fresh Cilantro: Infuse a burst of flavor with fresh cilantro, or substitute with parsley if preferred.

Shredded Cheddar: Opt for sharp or extra-sharp cheddar to enrich the dish with its distinct flavor profile.

How To Make:

Crafting this chicken enchilada casserole is a breeze. Follow these straightforward steps for a delightful dining experience:

Prepare the Sauce: Begin by crafting the enchilada sauce, combining olive oil, onion, spices, and tomato sauce.

Mix the Ingredients: Merge the shredded chicken with the sauce, green chilies, cilantro, and half the cheese for a tantalizing blend of flavors.

Bake to Perfection: Transfer the mixture into a greased baking dish, sprinkle the remaining cheese on top, and bake until it’s irresistibly bubbly, typically around 10 minutes in a preheated 400°F oven.

Recipe Variation:

Turkey Twist: Experiment with shredded turkey meat, preferably dark meat for optimal succulence.

Cheesy Alternatives: Substitute shredded provolone for a different cheesy dimension.

Herbal Infusion: Elevate the sauce with a hint of oregano for added depth of flavor.

Olive Addition: Introduce sliced black olives to the chicken mixture for an extra burst of savory goodness.

Leftover Storage:

Savor the flavors anew by storing leftovers in the fridge, securely sealed in an airtight container, for up to 3-4 days. Reheat gently, covered, in the microwave at 50% power, or in a 300°F oven for a delightful encore.

KETO Chicken Enchilada Casserole

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: Keto Recipes

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

312

kcal

Experience the essence of enchiladas in a delightful, low-carb rendition with this simple recipe.

Ingredients

• Olive oil spray
• Enchilada Sauce:

• 1 tablespoon olive oil

• 1 minced onion (6 oz)

• 1 teaspoon Diamond Crystal kosher salt

• ¼ teaspoon freshly ground black pepper

• 1 tablespoon minced fresh garlic

• 3 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 (15 oz) can tomato sauce (no salt/sugar added)

• ½ cup water

• Casserole:

• 2 lb. cooked boneless skinless chicken breast, shredded (from 4 medium or 3 large chicken breasts)

• 1 (4 oz can) diced green chile peppers

• ½ cup packed minced fresh cilantro (1 oz)

• 2 cups shredded sharp cheddar

Directions

• Preheat your oven to 400°F. Grease a 2-quart baking dish with olive oil spray.
• Make the Sauce:
  Heat olive oil in a 12-inch skillet over medium heat. Add onion and salt, cooking until softened, about 5 minutes.
  Stir in garlic, black pepper, chili powder, and cumin, cooking for 30 seconds until fragrant.
  Add tomato sauce and water. Bring to a simmer, stirring occasionally until slightly thickened, about 5 minutes.
• Prepare the Casserole:
  In a large bowl, combine shredded chicken, enchilada sauce, green chile peppers, cilantro, and 1 cup of cheese.
  Transfer the mixture to the prepared baking dish, sprinkling the remaining cheese on top.
• Bake to Perfection:
  Bake, uncovered, until the cheese is melted, about 10 minutes.
  Serve and Enjoy!

Nutrition Facts

• Calories: 312kcal
• Carbohydrates: 10g
• Protein: 28g
• Fat: 17g