Keto Chicken Enchilada Casserole
A low-carb, high-flavor casserole filled with tender chicken, enchilada sauce, cheese, and all the spice you crave.
Ingredients
- 4 chicken breasts boneless, skinless
- 2 cups enchilada sauce sugar-free
- 1 cup shredded cheese cheddar or Mexican blend
- 1/2 cup sour cream
- 1/2 cup green onions chopped
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, cumin, and chili powder.
- Heat olive oil in a skillet and cook chicken for 6-8 minutes per side until browned.
- Shred cooked chicken with two forks.
- In a baking dish, mix shredded chicken with enchilada sauce and sour cream.
- Top with shredded cheese and green onions.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Garnish with cilantro and serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 380
- Total Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 35g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Vitamin C: 5%
- Calcium: 20%
- Iron: 8%
- Vitamin K: 5%
Additional Notes/Tips to Enhance Flavor for the Recipe
- Add jalapeños or a dash of hot sauce if you like things spicy.
- Top with avocado for extra creaminess and texture.
- Serve with a side of cauliflower rice to keep it low-carb.
- Feel free to use turkey or beef for a different protein option.
- Make it ahead and store in the fridge for an even more flavorful meal the next day.