Keto Chicken Enchilada Casserole
This is the best keto chicken enchilada recipe that's packed with tons of flavor. The keto casserole features a keto tortilla recipe that makes this just like the real thing. A low carb casserole loaded with cheese and spices with tender shredded chicken in every bite!
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Servings: 9 portions
Calories: 251.1kcal
Ingredients
- coconut flour tortilla recipe
- 1.5-2 pounds skinless chicken breast
- 2 cups enchilada sauce I used Frontier brand
- 1 cup shredded mexican cheese blend
- 1/4 onion diced
- 10 ounce Rotel mild diced tomatoes and green chilies
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon canyenne pepper only if you like a spicy casserole
Instructions
- First steps are to cook tortillas and boil chicken then shred. Click link for full tortilla instructions
- Preheat oven to 400°F
- After boiling and shredding chicken place in a frying pan. Add diced onion and pour can of Rotel over chicken including water. You'll need the liquid for cooking. Add salt, black pepper, cumin, chili powder and cayenne pepper to chicken. Cook on medium high heat for 5 minutes.
- Remove from heat and mix in enchilada sauce. Save 1/2 cup sauce to top tortillas off with later.
- Layer casserole with chicken, cheese then 4 tortillas. You can make 2 of these layers. The last layer will have the tortillas. Top with saved sauce to keep them from drying out then add cheese on top.
- Bake in preheated oven for 20 minutes to melt the cheese good then remove and allow to cool a little.
Nutrition
Serving: 1portion | Calories: 251.1kcal | Carbohydrates: 10.6g | Protein: 28g | Fat: 10.3g | Saturated Fat: 4.2g | Trans Fat: 0.2g | Cholesterol: 76.7mg | Sodium: 691.3mg | Fiber: 4.9g | Sugar: 3.2g
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