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 add tortillas if you prefer as well.
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.
Low Carb Chicken Enchilada Casserole
Prep Time 30 minutes
Cook Time 15 minutes
Servings 5
Calories 406kcal
Ingredients
1 lb. boneless skinless chicken breasts trimmed & pounded if necessary
Salt & pepper
1 1/2 cups of enchilada sauce store bought or from scratch
1 cup finely crumbled queso fresco or feta cheese
1 can (4 oz) green chiles (chopped)
1/2 cup minced fresh cilantro
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
Instructions
Preheat oven to 450 degrees.
Pat chicken dry and season with salt and pepper.
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.
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.
Spray a square casserole dish with olive oil (or use a brush) and coat the entire bottom and sides.
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.
Serve with optional lime wedges and optional sour cream.
