Keto Chicken Enchilada Casserole Recipe

Name: Keto Chicken Enchilada Casserole Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 7 serving
Ingredients: 1 tsp cumin; 1 tsp garlic powder; ½ tsp salt; ½ tsp pepper; ½ tsp chili powder; ½ tsp coriander seed; 2 cups shredded rotisserie chicken; 7 low carb tortillas; 6 oz block Spicy cheddar cheese; 1 red onion; 2 bell peppers; enchilada sauce; 2 tbsp extra virgin olive oil; 1 can diced green chiles; 2 tomatillos; 1 yellow onion; 2 jalapeños; 2 bell peppers; 2 garlic cloves; ½ cup full fat sour cream; Garnish; chopped cilantro; chopped green onion

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
7
Calories
429 kcal
Course
Main Course
Cuisine
Keto

Keto Chicken Enchilada Casserole Recipe

Opal Moore

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Cheesy, comforting, delicious low carb enchilada casserole that won't break your keto diet!

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Ingredients

Servings

1 tsp cumin
1 tsp garlic powder
½ tsp salt
½ tsp pepper
½ tsp chili powder
½ tsp coriander seed
2 cups shredded rotisserie chicken
7 low carb tortillas
6 oz block Spicy cheddar cheese
1 red onion diced + more for garnish
2 bell peppers diced
enchilada sauce
2 tbsp extra virgin olive oil
1 can diced green chiles
2 tomatillos halved
1 yellow onion roughly chopped
2 jalapeños seeded and roughly chopped
2 bell peppers roughly chopped
2 garlic cloves minced
½ cup full fat sour cream
Garnish
chopped cilantro
chopped green onion

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Instructions

Preheat the oven to 375*
Heat a deep skillet or frying pan over medium high heat.
Combine cumin, garlic powder, salt, pepper, chili powder, and coriander seed in a small bowl or ramekin and mix. Separate into 2. *Half will be used with the enchilada sauce and the remaining half will be used with the chicken.*
Once the pan is hot add the olive oil and swirl to coat the bottom of the pan.
Add the canned green chilis, tomatillos skin side down, onion, jalapeño, and bell pepper to the pan. Sauté for 7 minutes, then flip the tomatillos.
While the vegetables saute, shred the cheese.
Next, add the minced garlic, cumin, salt, pepper, chili powder, and coriander seed. Stir and sauté for 2 minutes. Remove from heat.
Pour into a food processor or blender and purée until smooth.
Set aside ½ cup of the enchilada sauce. Pour the remaining into a medium mixing bowl and combine with sour cream.
Add the rotisserie chicken to a large mixing bowl. Combine with red onion, bell peppers, and remaining seasoning.
Once thoroughly mixed, pour in the creamy green enchilada sauce and toss to coat.
Pour all but 2 tbsp of the reserved ½ cup of enchilada sauce into the casserole dish. use a spatula to spread evenly to cover the surface.
Prepare the enchiladas. Add a 1” wide layer of shredded cheese down the center of each tortilla strip. Top with 2-3 tbsp of chicken. Tightly roll and place into the casserole dish. Repeat with all tortillas.
Spread remaining enchilada sauce over the tortillas. Cover with the rest of the cheese and place onto the center rack of the oven. Bake for 15 minutes.
Garnish with chopped cilantro, green onions, and red onions. Enjoy!

Nutrition Information

Show Details

Serving 1g Calories 429kcal (21%) Carbohydrates 10g (3%) Protein 31g (62%) Fat 24g (37%) Saturated Fat 9g (45%) Polyunsaturated Fat 12g Cholesterol 113mg (38%) Sodium 804mg (34%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 7Serving

Amount Per Serving

Calories 429 kcal

% Daily Value*

Serving	1g
Calories	429kcal	21%
Carbohydrates	10g	3%
Protein	31g	62%
Fat	24g	37%
Saturated Fat	9g	45%
Polyunsaturated Fat	12g	71%
Cholesterol	113mg	38%
Sodium	804mg	34%
Fiber	5g	20%
Sugar	6g	12%