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Keto Dinner | Low Carb Chicken Enchilada Casserole

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This low carb chicken enchilada casserole recipe will be loved by everyone, but the absence of tortillas makes it perfect for low carb or keto diets. You could serve tortillas on the side for those who are dining who don’t follow a low carb diet.

I have two favorite foods, pizza, and enchiladas. If they were the only food available, I could eat them both every day and be happy. But when you follow a low carb diet, those are two types of foods that are notoriously full of carbs.

Easy, Keto Low-Carb Chicken and Cheese Enchilada Casserole is a quick dinner recipe with no-sugar red sauce, cream cheese, sour cream, cauliflower, and taco seasoning. Best of all, this dish ditches the carbs and is prepared with no tortilla! You can turn this meal prep friendly dish into an enchilada bowl! Grab your skillet and get cooking!

For this recipe, you will need cauliflower (I used a bag of frozen), chicken breasts, enchilada sauce, shredded cheese, cream cheese, and sour cream. You will also need cumin and chili powder for the taco seasoning. I like to use Trader Joe’s brand of red enchilada sauce because it doesn’t have any added sugar. You can also make Homemade Enchilada Sauce with this recipe.

Low Carb Chicken Enchilada Casserole

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes 
Servings: 5 
Calories: 406kcal 

Ingredients:

  • Olive oil spray or you can use olive oil in a little bowl with a brush
  • 2 cups shredded cheddar cheese
  • Lime wedges optional
  • Sour cream optional
  • 1 cup finely crumbled queso fresco or feta cheese
  • 1 can (4 oz) green chiles (chopped)
  • 1/2 cup minced fresh cilantro
  • 1 lb. boneless skinless chicken breasts trimmed & pounded if necessary
  • Salt & pepper
  • 1 1/2 cups of enchilada sauce store bought or from scratch

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Instructions:

  1. First, Preheat oven to 450 degrees.
  2. Second, Pat chicken dry and season with salt and pepper.
  3. Next, Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
  4. Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired.
  5. Spray a square casserole dish with olive oil (or use a brush) and coat the entire bottom and sides.
  6. Evenly spread 1 cup of shredded cheddar cheese on the bottom of the dish. Add the chicken mixture, then add the other cup of cheddar cheese on top. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
  7. Serve with optional lime wedges and optional sour cream.



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