Description
A delicious and healthy twist on traditional enchiladas, this keto chicken enchiladas casserole features layers of shredded chicken, bell peppers, and cheese in a rich enchilada sauce, all while keeping the carb count low with low-carb tortillas.
Ingredients
- 🍗 Shredded chicken: 2 cups (cooked and shredded)
- 🌮 Low-carb tortillas: 6 (or as needed)
- 🍅 Enchilada sauce: 2 cups (store-bought or homemade)
- 🧀 Cheese: 2 cups (shredded, such as cheddar or Monterey Jack)
- 🌶️ Bell peppers: 1 cup (diced, any color)
- 🧅 Onions: 1 cup (diced)
- 🧄 Garlic powder: 1 teaspoon
- 🌿 Cumin: 1 teaspoon
- 🌶️ Chili powder: 1 teaspoon
- 🧂 Salt: to taste
- 🧂 Pepper: to taste
- 🛢️ Olive oil: 1 tablespoon (for sautéing)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the chicken by shredding it and mixing it with half of the enchilada sauce.
- If making homemade enchilada sauce, combine tomato sauce, spices, and a touch of sweetness.
- Assemble the casserole by spreading a layer of enchilada sauce, followed by tortillas, chicken mixture, sautéed veggies, and cheese. Repeat the layers.
- Cover with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Notes
- This casserole can be made ahead of time and stored in the refrigerator.
- For a spicier version, add jalapeños or cayenne pepper.
- Leftovers can be reheated in the oven or microwave.
- Freezing before baking is an option for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: keto, chicken, enchiladas, casserole, low-carb, healthy, meal prep