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!
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.
Notes
Helpful Recipe Tips
- Sub tortillas? There are several brands of tortillas out there now. Don't use cheese tortillas of course but you can sub for any of those. I can't promise the others won't turn soggy though.
- When cooking boiled chicken to shred there is a point that it shreds super easy. What I do is boil 10 minutes then pull a piece out to see how easy it is to shred. As mentioned, you can always buy a rotisserie chicken from the store and shred it to save time.
- Skip tortillas in this recipe if you'd like. Just continue to layer the casserole as normal.
- On final layer save some enchilada sauce to cover tortillas to keep them from drying out on the top.
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
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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