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Keto Chicken Enchilada Casserole

Say goodbye to Guilt and Hello to a Low Carb lunch
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Servings 4 people

Ingredients
  

Ingredients

For the Casserole:

  • 2 cups cooked shredded chicken rotisserie chicken works great!
  • 1 tbsp olive oil or avocado oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 1 cup sugar-free enchilada sauce store-bought or homemade
  • 1 cup heavy cream or unsweetened almond milk
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste

For the Topping:

  • 2 cups shredded cheddar cheese or a mix of cheddar and Monterey Jack
  • ¼ cup chopped fresh cilantro optional, for garnish
  • 1 avocado sliced (optional, for serving)

Instructions
 

Step-by-Step Directions

    Preheat the Oven:

    • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

    Prepare the Filling:

    • Heat olive oil in a large skillet over medium heat. Sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
    • Add the shredded chicken, enchilada sauce, heavy cream (or almond milk), cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and let it simmer for 5 minutes.

    Assemble the Casserole:

    • Transfer the chicken mixture to the prepared baking dish and spread it evenly.
    • Sprinkle the shredded cheese on top, covering the entire surface.

    Bake:

    • Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

    Garnish and Serve:

    • Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh cilantro and avocado slices if desired. Serve warm and enjoy this low-carb comfort food masterpiece!