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Low Carb Chicken Enchilada Casserole Recipe

Name: Low Carb Chicken Enchilada Casserole Recipe
Prep time: 30 minutes
Total time: 90 minutes
Yield: 8 servings

Prep Time

30 minutes

Total Time

90 minutes

Yield

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

Protein

Fat

Calories

269

Chicken Enchilada Casserole combines shredded chicken thighs, green chilies, and creamy Monterey Jack cheese for a comforting dish that's great for family dinners or meal prep. With only 6 grams of carbs per serving, this casserole supports low-carb eating, making it a satisfying choice for those looking to manage their weight and maintain metabolic health. It's an ideal solution for busy weeknights, offering both flavor and nutrition without compromising on your dietary goals.

Instructions

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

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