Description
A delicious and low-carb chicken enchiladas casserole perfect for a keto diet.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 cup diced green chilies
- 1 cup enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the chicken, cream cheese, half of the cheddar cheese, green chilies, garlic powder, onion powder, salt, and pepper.
- Spread a layer of enchilada sauce in the bottom of a baking dish.
- Pour the chicken mixture into the dish and spread it evenly.
- Top with the remaining enchilada sauce and cheddar cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Serve with avocado or sour cream for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: keto chicken enchiladas casserole