Description
Keto Chicken Enchilada Casserole is a delicious, low-carb dish perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (14 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked shredded chicken, salsa, diced tomatoes, diced green chilies, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix well.
- In a greased 9×13 inch baking dish, spread half of the chicken mixture evenly across the bottom.
- Sprinkle half of the shredded cheese on top of the chicken mixture.
- Repeat the layers with the remaining chicken mixture and then top with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Allow to cool for a few minutes before serving.
Notes
- Perfect for meal prep and low-carb diets.
- Customize with your choice of toppings or additional veggies.
- Prep Time: 15
- Cook Time: 30
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 300
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Keto, Chicken, Casserole, Low Carb, Dinner, Easy Recipes