Low Carb Chicken Enchilada Casserole

This low carb chicken enchilada casserole recipe will be loved by everyone, but the absence of tortillas makes it perfect for low carb or keto diets.

You could add tortillas if you prefer as well.That is where the carbs are coming from. Some may also have sugar as well though mine didn’t show up with sugar content.

How to make Low Carb Chicken Enchilada Casserole  :

Ingredients :

• 1 lb. boneless skinless chicken breasts trimmed & pounded if necessary
• Salt & pepper
• 1 1/2 cups of enchilada sauce store bought or from scratch
• 1 cup finely crumbled queso fresco or feta cheese
• 1 can (4 oz) green chiles (chopped)
• 1/2 cup minced fresh cilantro
• Olive oil spray or you can use olive oil in a little bowl with a brush
• 2 cups shredded cheddar cheese
• Lime wedges optional
• Sour cream optional

Instructions :

1. Preheat oven to 450 degrees.
2. Pat chicken dry and season with salt and pepper.
3. Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
4. Vìsìt Low Carb Chicken Enchilada Casserole @ 730sagestreet.com full ìnstructìons and recìpe notes.

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