Description
A delicious, low-carb cheesy chicken enchilada casserole that’s quick to prepare and perfect for a cozy family dinner.
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken (Use rotisserie or pre-cooked chicken for ease.)
- 1 cup enchilada sauce (Check for low sugar options.)
- 6 pieces low carb tortillas (Or substitute with thin sliced zucchini.)
- 2 cups shredded cheese (cheddar and Monterey jack mix) (Pepper jack for extra heat.)
- 1/2 cup sour cream (Can substitute with cream cheese for richness.)
- 1/2 cup diced onions (Optional, for added flavor.)
- 2 cloves garlic (Minced.)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt (Adjust to taste.)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a casserole dish.
- In a bowl, mix shredded chicken with enchilada sauce and sour cream. Add spices to taste.
- Add a thin layer of sauce to the bottom of the dish to prevent sticking.
- Layer with low carb tortillas (or zucchini slices), then the chicken mixture, followed by cheese.
- Repeat the layering until you run out of ingredients, ending with a generous layer of cheese on top.
Baking
- Bake for 20 to 25 minutes until bubbly. Optionally, broil for 1 to 2 minutes for a golden top, keeping a close eye.
- Let it sit for 10 minutes before slicing to ensure it holds together.
Notes
This casserole is even better the next day; flavors settle nicely. Store in an airtight container for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: Keto, Mexican