Keto Chicken Enchilada Casserole
One of the most difficult aspects of staying on a low-carb diet is dealing with the cravings for certain foods. This is especially true if you are pretty much addicted to carbs. One of the cuisines I crave the most is Mexican, particularly enchiladas. That’s why I came up with this recipe for Keto Chicken Enchilada Casserole. This is my go-to recipe when I have a craving for enchiladas.
This recipe is so good, you won’t miss the carbs. Spicy, cheesy, and oh so delicious, this recipe incorporates all the delicious flavors of Mexican cooking.
How to make a delicious Enchilada Casserole, Keto style:
Preheat oven to 350 degrees Fahrenheit.
Butter a 7 by 11 inch baking dish. If you want to use a 9 by 13 inch baking dish, that fine. I would add an additional breast of chicken and maybe a bit of extra cheese to top it off.
Add the shredded chicken to the baking dish.
Melt 3 tablespoons of butter in a large pan. Add the onions to the butter. Cook on low-medium heat until the onions begin to soften.
Add the diced green chile peppers to the onions. Cook for an additional minute. This will add to the complexity of flavors in this dish.
Stir 1-1/4 cup of enchilada sauce, followed by the chicken stock. I used a medium spicy enchilada sauce. Cook for 1 to 2 minutes in order for the flavors to start to blend together. Remember, this will continue to cook in the oven.
Next, stir in the pack of dried enchilada sauce mix. Cook for an additional minute. This will thicken the entire sauce.
Remove the sauce from the heat. Stir in the sour cream. This is add a creaminess and tangy flavor to the dish.
Pour the mixture over the chicken. We are almost ready to bake.
Top with the shredded Mexican Cheese Blend and/or Shredded Cheddar Cheese. I used some of each. 8 to 10 ounces of cheese should be enough, although I lean on the more generous end.
Bake in a preheated oven for about 20 to 22 minutes, or until the cheese is melted.
I like to serve it with a generous glob of sour cream.
This Keto Chicken Enchilada Casserole is so decadent, you’ll forget that it’s low carb.
It’s so good, you’ll want seconds!
You could also serve it with some salsa or avocado if you like.
Enjoy!
Keto Chicken and Sour Cream Enchilada Casserole
This Keto Chicken and Sour Cream Enchilada Casserole is so good, you'll forget that it's low carb.
Ingredients
- 4 Chicken Cooked Breasts, shredded
- 4 Cooked Chicken Thighs, shredded
- 3 Tablespoons Butter, plus extra to grease a 11 x 7 inch baking dish
- 1 Cup Chopped Onions
- 7 Ounce Can Diced Green Chile Pepper
- 1-1/4 Cup Enchilada sauce of your preference
- 1/2 Cup Chicken Stock or Broth
- 5 Ounce Dried Pack Enchilada Sauce Mix
- 4-5 Tablespoons Sour Cream, plus extra to serve
- 8-10 Ounces Shredded Mexican Cheese Blend or Shredded Cheddar Cheese
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Butter a 7 by 11 inch baking dish
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Add the shredded chicken to the baking dish.
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Melt 3 tablespoons butter in a large pan.
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Add the onions to the butter. Cook on low-medium heat until the onions begin to soften.
-
Add the diced green chile peppers to the onions. Cook for an additional minute.
-
Stir 1-1/4 cup of enchilada sauce, followed by the chicken stock. Cook for 1 to 2 minutes.
-
Next, stir in the pack of dried enchilada sauce mix. Cook for an additional minute. This will thicken the entire sauce.
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Remove the sauce from the heat. Stir in the sour cream. Pour the mixture over the chicken.
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Top with the cheese.
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Bake in a preheated oven for about 20 to 22 minutes, or until the cheese is melted.
For more Keto Friendly dishes, visit: It’s Everything Delicious Keto Friendly