Chicken Enchiladas is a very popular dish both at home and in the restaurant. But finding a tortilla that is low carb, easy and actually tastes better than cardboard is no easy task. So, let’s just skip the tortillas and make a Low Carb Chicken Enchilada Casserole. Taking care to not dry out the chicken and making a great enchilada sauce ensures that you won’t even miss the tortillas!Jump to Recipe
The Low Carb Chicken Enchilada Sauce:
There is a huge array of enchilada sauces, ranging from shelf stable (watery) sauces at the grocery store to scrumptious (but time-consuming) home-made sauces.
I’ve tried to find the “goldilocks” solution that gives you a robustly flavored sauce but doesn’t require roasting and peeling or reconstituting the peppers. We grow a wide range of chile peppers and smoke a great deal of them the week after they are harvested. After smoking, we finished drying them, and then grind them into a chile powder that is full of the smoky freshness you rarely find with peppers that you purchase.
It’s difficult to tell just how long chile pepper powders from a store have been sitting in a warehouse or the grocery store shelf. Because I am such a small farmer, I have the luxury of closely tending to our peppers. That means the spice blends I put together are freshly harvested, freshly smoked and freshly packaged.
So the sauce for the Low Carb Chicken Enchilada recipe below is made with HeathGlen’s Enchilada Spice blend. Any sauce, purchased or home-made can be used with this recipe however.
Low Carb Chicken Enchilada Casserole
- 2 Tbsp olive oil
- 1 med. onion, chopped
- 2-3 cloves garlic, chopped coarsely or mashed
- 1 cup chopped red bell pepper
- 4 Tbsp Enchilada spice blend
- 2 cups chicken broth
- 3 Tbsp tomato paste
- 1/2-1 tsp salt
- 2-3 large chicken breasts rotisserie chicken or home-made slow cooked chicken
- 1 cup shredded Monterey Jack cheese
- 2-3 med pickled jalapenos, chopped
- sour cream optional
- Preheat oven to 350 degrees F. Heat olive oil in a large skillet over medium-high heat. Add onions and saute for about 5 minutes (or until translucent). Add garlic for 30-60 seconds
- Add the next 5 ingredients (bell pepper through salt) to skillet and boil gently over med-high until slightly thickened (about 10-15 minutes). Remove from burner and let cool slightly.
- While enchilada sauce is cooling, shred chicken and place in bottom of 9 x 11 baking dish. Your can use store-bought rotisserie chicken or you can slow cook raw chicken breasts ahead of time. I cooked raw chicken breasts in an instapot with some broth for 30 minutes.
- Pour sauce from skillet into a blender and puree a few minutes until smooth. Pour over shredded chicken and bake until heated through (about 10 minutes).
- Pull casserole out of oven and sprinkle the shredded cheese over the top. Place back in oven for 5 minutes or until cheese is melted.
- Garnish with chopped pickled jalapenos and sour cream and serve.
Want more Enchilada sauce ideas? Try this Low Carb Stuffed Spaghetti Squash with Enchilada Sauce.
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