Keto Chicken Enchilada Casserole Recipe

Keto Chicken Enchilada Casserole Healthy Recipes Blog

WEBFeb 20, 2022 · Make the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until …

Rating: 5/5
1. Preheat oven to 400 degrees F. Spray a 9 X 13 baking dish with olive oil spray.
2. Prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, black pepper, chili powder and cumin, and cook 30 seconds, until fragrant. Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
3. You can strain the enchilada sauce if you wish. I usually don't.
4. In a large bowl, combine the shredded chicken, the enchilada sauce, chile peppers, cilantro and 1 cup cheese.

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Keto Chicken Enchilada Casserole (No Tortillas)

WEBJul 29, 2020 · How to make Keto enchilada casserole. In a large skillet over medium-low heat, add the olive oil. Once heated, add chicken …

1. Start with pre-cooked chicken. You can choose to use boiled chicken, roasted chicken, instant pot chicken, or even store-bought rotisserie.
2. Shred the chicken with forks, meat claws, or an electric mixer.
3. Place your skillet over medium-low heat and add the oil. Once your oil is warm, add chicken broth, cream cheese, and sour cream, and cook until everything is melted and well combined.
4. Add in taco seasoning, chilis, and enchilada sauce, and stir to combine.

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Chicken Enchilada Casserole (Keto, LowCarb)

WEBApr 30, 2021 · Let cool for a few minutes, then cut into 1 inch squares. While chicken and flatbreads are baking, make the enchilada sauce. In …

1. Preheat the oven to 350 degrees F. Place chicken breast on a baking sheet and bake for 25 minutes, or until cooked all the way through. Remove and chop or shred. Alternatively, use the instant pot to prepare chicken breast, or a rotisserie chicken (about 3 cups shredded chicken)
2. Line a baking sheet with parchment paper. Place the flatbreads on the parchment paper and bake at 400 degrees F for 10 minutes until crispy. Let cool for a few minutes, then cut into 1 inch squares.
3. While chicken and flatbreads are baking, make the enchilada sauce. In a saucepan, heat the enchilada sauce over medium heat. Once hot, stir in the creme fraiche and let it "melt". Remove from heat.
4. Assemble the casserole in a 9x13 baking dish. Start with 1/3 of the cut flatbread across the bottom of the dish. Now pour on 1/3 of the enchilada sauce, then 1/3 of the chicken. Repeat for 2 more layers. Top with jack cheese and transfer to the oven.

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