Low Carb Chicken Enchilada Casserole

Low Carb Chicken Enchilada Casserole – easy and delish way to enjoy enchiladas on a low carb or keto diet. It’s based off the America’s Test Kitchen Chicken Enchiladas so you know it’s good!

Yield: 6

Ingredients

1 lb. boneless, skinless chicken breasts trimmed & pounded if necessary
Salt & pepper
1 1/2 cups of enchilada sauce (store bought or from scratch)
1 cup finely crumbled queso fresco or feta cheese
1 (4 oz.) can of green chiles (chopped)
1/2 cup minced fresh cilantro
Olive oil spray (or you can use olive oil in a little bowl with a brush)
2 cups shredded cheddar cheese
Lime wedges (optional)
Sour cream (optional)

Instructions

Preheat oven to 450 degrees.
Pat chicken dry and season with salt and pepper.
Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired.
Spray a square casserole dish with olive oil (or use a brush) and coat the entire bottom and sides.
Evenly spread 1 cup of shredded cheddar cheese on the bottom of the dish. Add the chicken mixture, then add the other cup of cheddar cheese on top. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
Serve with optional lime wedges and optional sour cream.

Recipe 730sagestreet