2 cups cooked shredded chicken breast
1 can (10 oz) enchilada sauce (look for a low-carb version or make your own using tomato sauce, spices, and sweetener)
1 can (4 oz) diced green chilies
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped onions
1/2 cup chopped bell peppers
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Optional toppings: chopped fresh cilantro, diced avocado, sour cream, chopped tomatoes
Instructions:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, enchilada sauce, diced green chilies, chopped onions, chopped bell peppers, garlic powder, ground cumin, chili powder, salt, and pepper. Mix well to combine.
In a greased casserole dish, spread half of the chicken mixture evenly over the bottom.
Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the chicken mixture.
Repeat with the remaining chicken mixture and cheeses.
Cover the casserole dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown on top.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with optional toppings such as chopped fresh cilantro, diced avocado, sour cream, and chopped tomatoes before serving.
Nutritional Information (per serving):
Calories: Approximately 300-350 kcal
Total Fat: Approximately 20-25g
Total Carbohydrates: Approximately 5-10g (depending on the brands of ingredients used and serving size)
Fiber: Approximately 1-2g
Net Carbs: Approximately 4-8g
Protein: Approximately 25-30g
This nutritional information is an estimate and may vary based on the specific ingredients and serving sizes used. Adjustments may be necessary based on your dietary needs and preferences. Enjoy your keto chicken enchilada casserole!
0 Comments