Keto Chicken Enchilada Casserole (Print Version)
# Ingredients:
01 -
2 cups red enchilada sauce
02 -
1.7 pounds shredded chicken or diced chicken, rotisserie chicken, leftover turkey
03 -
12.5 ounces cream cheese
04 -
7 ounces cheddar cheese, grated, or Pepper Jack, or Mexican blend
05 -
7 ounces mozzarella, grated from a firm block or pre-shredded bag
06 -
2 green chilies, diced
07 -
Fresh lime juice, to garnish (optional)
08 -
Fresh cilantro, to garnish (optional)
09 -
1 avocado, sliced, to garnish (optional)
# Instructions:
01 -
Heat the oven to 200°C (390°F).
02 -
In a medium-sized bowl, grate and mix the cheddar and mozzarella cheeses together.
03 -
In a large mixing bowl, mix 1 cup of the enchilada sauce with the cream cheese, half of the mixed shredded cheese, and the shredded chicken together well.
04 -
Pour the chicken mixture into a 9×13 inch casserole dish. Sprinkle the remaining cheese on top, pour the remaining enchilada sauce over the cheese, and sprinkle with fresh diced chilies.
05 -
Bake for 15-20 minutes, until the cheese melts and is slightly bubbly on the edges.
06 -
Serve the chicken enchilada casserole with fresh cilantro, a squeeze of fresh lime, and a dollop of sour cream. Optionally, serve with low-carb tortillas.
# Notes:
01 -
Grating your own cheese provides better melting and avoids anti-caking agents.
02 -
Use a low-carb, sugar-free enchilada sauce for a strict keto dish.
03 -
A 9×13 inch dish ensures even distribution of ingredients.
04 -
Add low-carb tortillas for a lasagna-like texture.
05 -
Include a layer of sautéed onions and bell peppers to enhance flavor, though it increases carbs.