Low Carb Chicken Enchilada Casserole Recipe

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You going to love this new recipe! This low carb chicken enchilada casserole recipe is so flavorful. If you are craving Tex-Mex and are on the low carb diet or keto diet, this will help take away those cravings!

Low Carb Chicken Enchilada Casserole Recipe Ingredients

• 1 pound boneless chicken breast cooked and shredded
• 1 1/2 cups of enchilada sauce
• 1 can of green chilies
• 1/2 cup of sour cream
• 1 small can of sliced black olives
• salt and pepper to taste
• 1 tablespoon of dried oregano
• 2 cups of shredded cheddar cheese
• 1/4 cup of fresh cilantro chopped to garnish
• 1/2 cup of queso fresco crumbled to garnish

Low Carb Chicken Enchilada Casserole Recipe Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl mix together chicken, enchilada sauce, chilies, seasonings, olives, and sour cream together.
3. To a greased 9×13 pan, add in chicken mixture. Coat with an even layer of cheese and bake for 25 minutes, or until cheese has melted and is bubbly.
4. Remove from oven and garnish (optional) with olives, queso fresco, cilantro, sour cream, and avocado slices.

Be sure to print this recipe and add it to your keto recipe book!

Here are a few photos we took while making this amazing recipe.

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Low Carb Chicken Enchilada Casserole Recipe Nutrition Label

Serves 9
Calories 227, Fat 13.3g, Total C 6.2g, Fiber 1.3g, Net C 4.9g, Fat 13.3g, Sugars 3.5g, Protein 20.1g

Don’t forget to pin it on Pinterest for later!

Low Carb Chicken Enchilada Casserole Recipe

You going to love this new recipe! This low carb chicken enchilada casserole is so flavorful. If you are craving Tex-Mex and are on the low carb diet or keto diet, this will help take away those cravings!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Course: Dinner idea

Cuisine: American

Keyword: Low Carb

Servings: 9

Ingredients

• 1 pound boneless chicken breast cooked and shredded
• 1 1/2 cups of enchilada sauce
• 1 can of green chilies
• 1/2 cup of sour cream
• 1 small can of sliced black olives
• salt and pepper to taste
• 1 tablespoon of dried oregano
• 2 cups of shredded cheddar cheese
• 1/4 cup of fresh cilantro chopped to garnish
• 1/2 cup of queso fresco crumbled to garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl mix together chicken, enchilada sauce, chilies, seasonings, olives, and sour cream together.
• To a greased 9x13 pan, add in chicken mixture. Coat with an even layer of cheese and bake for 25 minutes, or until cheese has melted and is bubbly.
• Remove from oven and garnish (optional) with olives, queso fresco, cilantro, sour cream, and avocado slices.

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