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–+ servings

Keto Chicken Enchilada Casserole

Enjoy a satisfying meal that is low carb and keto friendly. It delivers wonderful flavor the whole family will love.
Keto Chicken Enchilada Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 541 kcal
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Ingredients
  

For the Enchilada Sauce

  • 2 tbsp Olive Oil
  • 2 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1 cup Tomato Sauce
  • 1/2 cup Chicken Broth
  • 1/2 tsp Salt

For the Casserole

  • 4 cups Cooked Chicken, Shredded
  • 4 oz Cream Cheese, Softened
  • 1/2 cup Sour Cream
  • 1 can (4 oz) Diced Green Chiles
  • 1/4 cup Fresh Cilantro, Chopped
  • 1 cup Shredded Monterey Jack Cheese
  • 1 cup Shredded Cheddar Cheese

For Topping

  • 1 Medium Avocado, Diced
  • 2 tbsp Green Onions, Sliced
  • 1/4 cup Sour Cream

Instructions
 

  • Preheat the oven to 375°F and grease a 9x9 inch baking dish.
  • Heat the olive oil in a small saucepan over medium heat. Add the chili powder, cumin, garlic powder and oregano and stir for 30 seconds until fragrant, then whisk in the tomato sauce, chicken broth and salt. Simmer for 5 to 7 minutes until slightly thickened.
  • In a large bowl, mix the cream cheese and sour cream until smooth. Stir in the chicken, green chiles, cilantro and 1/2 cup of the enchilada sauce.
  • Spread the chicken mixture into the baking dish and pour the remaining enchilada sauce evenly over the top.
  • Sprinkle with the monterey jack and cheddar.
  • Bake for 20 to 25 minutes until bubbly and the cheese is melted and lightly browned.
  • Let it rest for 5 minutes, then top with the avocado, green onions and dollops of sour cream.

Nutrition

Serving: 1servingCalories: 541kcalCarbohydrates: 10gProtein: 42gFat: 37g
Keyword chicken enchilada, keto casserole, low carb
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