Keto Chicken Enchilada Casserole
Keto Chicken Enchilada Casserole recipe! This low-carb twist on a classic Tex-Mex dish is a flavor-packed delight. Tender chicken, zesty enchilada sauce, and melted cheese come together in layers of pure satisfaction. With the absence of tortillas, this casserole is keto-friendly while still delivering all the savory goodness you crave. Perfect for a family dinner or potluck, it's easy to prepare and can be customized with your favorite toppings. Indulge in the comforting flavors of Mexican cuisine without the guilt. Our Keto Chicken Enchilada Casserole will have your taste buds dancing and leave you wanting seconds. Get ready to enjoy a satisfying and wholesome meal that fits perfectly into your low-carb lifestyle!
- 1 cup Keto Enchilada Sauce
- 1⁄3 cup Sour Cream
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoons Salt
- 1⁄2 teaspoons Pepper
- 1 pound Chicken cooked and shredded
- 1⁄2 Red Pepper seeded and diced
- 3 cups Raw Cauliflower Rice
- 1 cup Cheddar Cheese shredded
- 1⁄4 cup Black Olives sliced
- 1 tablespoon Cilantro chopped
- Preheat your oven to 175C350F.
- In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Whisk together.
- Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.
- Add the cauliflower rice to the base of your casserole dish and spread evenly.
- Spoon over the chicken mixture and smooth out.
- Sprinkle over the cheddar cheese.
- Bake for 25-30 minutes, until the cheese is golden brown.
- Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!
Nutrition Serving Size: 100g Calories: 282kcal | Fats: 21g | Protein: 14g| Net Carbs: 3g