Low Carb Chicken Enchilada Casserole
The ultimate comfort food, Low Carb Chicken Enchilada Casserole is creamy, cheesy, and packed with flavor. It’s the perfect easy weeknight dinner that will satisfy your cravings without the carbs. Enjoy a bowl tonight!
Equipment
- Baking Sheet
- Mixing Bowl
- Chef's Knife
- Oven
Ingredients
- 2 lbs boneless, skinless chicken breast
- 10 oz red enchilada sauce
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup sharp cheddar cheese
- to taste Pico de gallo
- to taste Guacamole
- to taste Sour cream
- to taste Chopped cilantro
Instructions
- Mix softened enchilada sauce, cream cheese, and sour cream together until smooth.
- Place chicken breast flat in the casserole dish pour the sauce mixture over the chicken. Sprinkle the cheese evenly over the top.
- Bake uncovered at 375˚F for 30-40 minutes or until the chicken is 165˚F internal temperature.
- Remove from oven and let set for 5-10 minutes, then top with desired toppings and serve warm.
Notes
- Tip 1: You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier and cooking quicker.
- Tip 2: Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
- Tip 3: To ensure this recipe is gluten free, make sure to buy gluten free enchilada sauce and double check all ingredients.
- Tip 4: Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make.
- Tip 5: I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.