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Low Carb Chicken Enchilada Casserole Recipe

Prep Time

30 minutes

Total Time

90 minutes

Yield

8
servings

Ingredients

  • 3 cups chicken broth
  • ½ pound boneless chicken thigh
  • 2 cups fresh green chilies (chopped (or canned roasted)
  • 1 cup sour cream
  • 2 cups shredded Monterey Jack cheese
  • ½ cup onion (diced)
  • 1 teaspoon garlic (minced)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 bunch fresh cilantro (chopped)

Nutrition Info Per Serving

Serving Size

1 cup

Carbohydrates

6
g

Protein

17
g

Fat

20
g

Calories

269

When you need to revamp your menu, opt for this scrumptious recipe for low carb chicken enchilada casserole. With just a few ingredients, you can spice up your normal routine with this scrumptious chicken enchilada casserole. In addition, it is a perfect choice for a keto menu.

Instructions

  1. Preheat the oven to 400°F.
  2. In a large pot over high heat, pour in chicken broth.
  3. Bring to a boil and then reduce the heat to a simmer.
  4. Add the chicken thighs. Cook for 12 minutes.
  5. Remove the thighs and set aside to cool.
  6. Once cooled, shred the chicken into bite-sized strips. Transfer to a large bowl.
  7. Add in the green chilies, sour cream, Monterey Jack cheese, and seasonings to the chicken. Mix thoroughly to combine.
  8. Transfer the chicken mixture to a large baking dish.
  9. Top the chicken mixture generously with cilantro.
  10. Cook for 15-20 minutes, or until golden brown.
  11. Remove from the oven. Let cool for 5 minutes before serving.