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Keto Enchiladas

Quick (And Easy) Keto Chicken Enchilada Casserole

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1 ½ pounds cooked chicken breast, chopped 

1 (4 oz) can diced green chile peppers

¼ cup chopped fresh cilantro plus extra for decoration 

2 cups shredded cheddar cheese 

1 tbsp olive oil plus extra for greasing 

1 small onion, chopped 

2 garlic cloves, minced

1 tbsp chili powder

1 tsp ground cumin

1 (15 oz) can no sugar added tomato sauce

salt, black pepper to taste   


  1. Preheat oven to 400°F. 
  2. Lightly grease a baking dish with extra olive oil and set aside. 
  3. In a skillet heat the olive oil over medium heat.
  4. Add the onion and cook for 5 minutes.
  5. Add the garlic and cook for 30 seconds.
  6. Add the tomato sauce, chili powder and cumin and mix to combine. 
  7. Bring to a simmer and cook until the sauce is thickened to your liking.  
  8. Remove from the heat. 
  9. In a bowl combine the chicken, sauce, diced green chile peppers, cilantro and 1 cup of shredded cheddar cheese. 
  10. Season to taste with salt and black pepper. 
  11. Transfer the mixture to the prepared baking dish. 
  12. Sprinkle with remaining cheddar cheese. 
  13. Bake in preheated oven for 10 minutes or until the cheese is melted. 
  14. Sprinkle with extra cilantro and serve.


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