Keto Chicken Enchilada Casserole

About this recipe

Relish in this mouth-watering keto chicken enchilada casserole that brings the authentic tastes of Mexico to your dinner table while keeping it low-carb. Layers of succulent chicken, savory enchilada sauce, and melted cheese fuse together to create a dish that's both hearty and healthy.

Ingredients

• 2 lbs boneless, skinless chicken breasts, cooked and shredded
• 1 cup enchilada sauce
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste

Directions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Combine shredded chicken, enchilada sauce, sour cream, cheddar cheese, Monterey Jack cheese, cilantro, green onions, garlic powder, onion powder, chili powder, cumin, salt, and pepper in a large bowl.

3. 3

   Spread half of the mixture evenly in a greased 9x13 inch baking dish.

4. 4

   Add another layer with the remaining mixture.

5. 5

   Bake for 25-30 minutes or until cheese is melted and bubbly.

6. 6

   Serve hot, garnished with extra cilantro and green onions.