Keto Enchilada Casserole
This keto chicken enchilada casserole is so simple and delicious! It's the perfect easy low-carb twist on a Mexican favorite in an easy casserole dish.
EASY HOMEMADE LOW CARB ENCHILADA SAUCE
- 3 TB butter
- 1 TB chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp oregano
- ¼ tsp salt
- ¼ tsp pepper
- Dash of cinnamon
- Dash of cayenne
- 2 TB tomato paste
- 2 cups chicken broth
- 1 tsp vinegar
KETO ENCHILADA CASSEROLE
- Enchilada Sauce made using the recipe above
- 1 1/2 cups of shredded chicken (cooked in the crockpot or a rotisserie chicken
- 3 oz white cheddar cheese
- 3 oz sharp cheddar cheese
- 1 can green chilis
- Fresh cilantro or parsley for garnish
- Optional Toppings: sour cream cilantro, jalapenos, lime
Preheat the oven to 375 degrees. Grease an 8 X 8 casserole dish
In a skillet, melt the butter then add the spices and saute on low for 2 min.
Add the rest of the ingredients and bring to a boil on medium to high heat. Boil for 8-12 minutes or until the sauce reduces by approx half and begins to thicken.
Add the shredded chicken, 1/2 cup of the cheeses (mixed), and can of green chilis to the skillet. Pour the mixture into a casserole dish.
Top with the rest of the cheese and bake for 10-15 min or until the chicken mixture is bubbly and the cheese is melted on top.
Calories: 238kcal | Carbohydrates: 3g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 701mg | Potassium: 266mg | Fiber: 1g | Sugar: 1g | Vitamin A: 958IU | Vitamin C: 7mg | Calcium: 227mg | Iron: 1mg