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Low carb Enchilada Casserole
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Low Carb Chicken Enchilada Casserole

A tasty casserole that omits the tortillas and still gives you the Enchilada fixings!
Course Main Course
Cuisine Mexican
Keyword enchilada sauce, low carb enchiladas, low carb mexican
Meat & Poultry chicken
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 326kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 326kcal | Carbohydrates: 6g | Protein: 32g | Fat: 19g | Fiber: 1g | Sugar: 3g