This Keto Chicken and Sour Cream Enchilada Casserole is so good, you'll forget that it's low carb.
Preheat oven to 350 degrees Fahrenheit.
Butter a 7 by 11 inch baking dish
Add the shredded chicken to the baking dish.
Melt 3 tablespoons 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.
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.
Remove the sauce from the heat. Stir in the sour cream. Pour the mixture over the chicken.
Top with the cheese.
Bake in a preheated oven for about 20 to 22 minutes, or until the cheese is melted.