Description
A low-carb, high-protein casserole with tender chicken, melted cheese, and Tex-Mex flavors.
Ingredients
Scale
- 1 cup keto enchilada sauce
- 1 pound cooked and shredded chicken
- 1 cup sour cream
- 4 ounces diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 8 ounces shredded cheddar, divided
- Optional toppings: cilantro, green onion, guacamole, shredded lettuce, olives, sour cream, jalapeños, avocado, tomato
Instructions
- Preheat oven to 400°F.
- In a large bowl, mix chicken, sour cream, green chilies, chili powder, garlic powder, smoked paprika, and half the cheddar. Season with salt and pepper.
- Spread 2 tablespoons enchilada sauce in an 8×8 casserole dish.
- Add the chicken mixture, then the remaining sauce.
- Sprinkle with remaining cheese and bake for 25 minutes.
- Garnish with toppings and serve warm.
Notes
- Use a keto-friendly enchilada sauce.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: keto chicken enchilada casserole, low carb breakfast, keto lunch ideas, low carb snacks, keto healthy recipes