Stashcook: Meal Planner & Recipe Keeper

Keto Enchilada Casserole Recipe

Name: Keto Enchilada Casserole
Yield: 6
Ingredients: 3 TB butter; 1 TB chili powder; 1 tsp cumin; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp oregano; ¼ tsp salt; ¼ tsp pepper; Dash of cinnamon; Dash of cayenne; 2 TB tomato paste; 2 cups chicken broth; 1 tsp vinegar; Enchilada Sauce (made using the recipe above); 1 1/2 cups of shredded chicken (cooked in the crockpot or a rotisserie chicken; 3 oz white cheddar cheese; 3 oz sharp cheddar cheese; 1 can green chilis; Fresh cilantro (or parsley for garnish); Optional Toppings: sour cream (cilantro, jalapenos, lime)

Kasey Trenum

This keto chicken enchilada casserole is so simple and delicious! It's the perfect easy low-carb twist on a Mexican favorite in an easy casserole dish.

Ingredients

3 TB butter

1 TB chili powder

1 tsp cumin

½ tsp garlic powder

½ tsp onion powder

¼ tsp oregano

¼ tsp salt

¼ tsp pepper

Dash of cinnamon

Dash of cayenne

2 TB tomato paste

2 cups chicken broth

1 tsp vinegar

Enchilada Sauce (made using the recipe above)

1 1/2 cups of shredded chicken (cooked in the crockpot or a rotisserie chicken

3 oz white cheddar cheese

3 oz sharp cheddar cheese

1 can green chilis

Fresh cilantro (or parsley for garnish)

Optional Toppings: sour cream (cilantro, jalapenos, lime)

Method

Preheat the oven to 375 degrees. Grease an 8 X 8 casserole dish

In a skillet, melt the butter then add the spices and saute on low for 2 min.

Add the rest of the ingredients and bring to a boil on medium to high heat. Boil for 8-12 minutes or until the sauce reduces by approx half and begins to thicken.

Add the shredded chicken, 1/2 cup of the cheeses (mixed), and can of green chilis to the skillet. Pour the mixture into a casserole dish.

Top with the rest of the cheese and bake for 10-15 min or until the chicken mixture is bubbly and the cheese is melted on top.

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