Keto Chicken Enchilada Casserole: A Delicious Twist!
A flavorful and low-carb twist on traditional enchiladas, this Keto Chicken Enchilada Casserole is perfect for those following a ketogenic diet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Keto
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, enchilada sauce, bell peppers, onions, garlic powder, cumin, chili powder, salt, and pepper.
- Spread half of the chicken mixture in the bottom of a greased casserole dish.
- Sprinkle half of the cheese over the chicken mixture.
- Add the remaining chicken mixture on top and finish with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For extra flavor, add jalapeños or olives.
- This casserole can be made ahead of time and stored in the refrigerator.
- Garnish with fresh cilantro or avocado before serving.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://www.yumzaa.com/keto-chicken-enchilada-casserole-recipe/