Quick (And Easy) Keto Chicken Enchilada Casserole
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
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Scale
Ingredients
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
Instructions
- Preheat oven to 400°F.
- Lightly grease a baking dish with extra olive oil and set aside.
- In a skillet heat the olive oil over medium heat.
- Add the onion and cook for 5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the tomato sauce, chili powder and cumin and mix to combine.
- Bring to a simmer and cook until the sauce is thickened to your liking.
- Remove from the heat.
- In a bowl combine the chicken, sauce, diced green chile peppers, cilantro and 1 cup of shredded cheddar cheese.
- Season to taste with salt and black pepper.
- Transfer the mixture to the prepared baking dish.
- Sprinkle with remaining cheddar cheese.
- Bake in preheated oven for 10 minutes or until the cheese is melted.
- Sprinkle with extra cilantro and serve.
Nutrition
Find it online: https://ketopots.com/keto-enchiladas