Keto Chicken Enchiladas (Printable Version)
Cheesy keto casserole with shredded chicken and enchilada sauce baked to golden perfection.
# Ingredients Required:
→ Protein
01 -
480 g shredded cooked chicken
→ Dairy
02 -
225 g cream cheese
03 -
115 g shredded cheddar cheese
→ Vegetables and Sauces
04 -
150 g diced green chilies
05 -
240 ml enchilada sauce
→ Spices
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
Salt and black pepper to taste
# Guide to Cooking:
01 -
Preheat the oven to 175°C.
02 -
In a large bowl, combine shredded chicken, cream cheese, half the cheddar cheese, diced green chilies, garlic powder, onion powder, salt, and black pepper. Mix until well incorporated.
03 -
Spread a layer of enchilada sauce evenly over the bottom of a baking dish.
04 -
Transfer the chicken mixture over the sauce and spread it evenly.
05 -
Pour the remaining enchilada sauce over the chicken layer, then sprinkle with the remaining shredded cheddar cheese.
06 -
Bake in the preheated oven for 25 to 30 minutes, until the cheese is melted, bubbly, and golden brown.
07 -
Allow the casserole to rest for several minutes before cutting and serving.
# Extra Suggestions:
01 -
For a spicier dish, use a hotter enchilada sauce or add cayenne pepper to the filling. Cheese can be substituted with Monterey Jack or a Mexican cheese blend. Prepare the casserole up to 24 hours in advance and refrigerate; increase baking time slightly if baking from cold.