Mexican / Main Course
This low carb keto chicken enchiladas casserole is very delicious with no extra carbs made with homemade enchilada sauce, sour cream, cream cheese, cauliflower and other sesonings perfect for a quick dinner.
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Easy Keto Chicken Enchiladas Casserole
1 pound skinless chicken breasts (or store-bought rotisserie chicken) 1 cup chicken broth, low sodium 4 oz cream cheese 1 cup sour cream 1 tablespoon olive oil 2 garlic cloves, chopped 1/2 cup chopped onion
16 oz cauliflower, frozen 2 cups shredded cheddar cheese, divided 1 teaspoon chili powder 1/2 teaspoon red cayenne pepper 1 teaspoon ground cumin salt and pepper to taste 3/4 cup enchilada sauce (or homemade sauce) cooking oil spray (olive oil spray)
Prepare the chicken as mentioned above or use store-bought rotisserie chicken and shred it.
Preheat oven to 350 degrees. Cook the cauliflower in the microwave or as instructed on the package.
Remove the cauliflower and use a blender to make mashed cauliflower or use an immersion blender. Heat up a skillet on medium heat, add oil and once hot, add the onions and garlic and saute for 2-3 minutes or until soft. Add the sour cream, cream cheese, and 1 cup of the cheddar cheese. Season with cumin, salt, pepper, and chili powder.
Stir for 2-3 minutes or until the cheese melts. Now add in the shredded chicken and stir to combine. Lightly spray the 9X13 baking pan with cooking oil and layer the chicken and cheese mixture we just made. Now layer the cauliflower mash on the top of it then with the enchilada sauce and 1 cup of shredded cheddar.
Place on the preheated oven and bake for 15-20 minutes or until hot and bubbly and the cheese completely melts. Remove from the oven and allow it to sit for 5-10 minutes to completely cool before slicing. Garnish with cilantro and sour cream if desired.
Transfer to an airtight container and store the leftovers in the fridge for 3-4 days. When ready to eat, reheat in a 300°F oven on in the microwave on 50% power.
Homemade Keto Enchilada Sauce
1 -1/2 cups chicken or vegetable broth, reduced-sodium 3 cups canned tomato sauce 1/2 tsp olive oil 4 garlic cloves, minced 1 tsp ground cumin 1/2 teaspoon kosher salt 2 tablespoons dry chipotle chili powder 1 tsp Mexican hot chili powder, to taste fresh black pepper, to taste
You can serve this low carb chicken enchilada casserole recipe with Sauteed green beans, tomato salad, steamed or grilled broccoli or any vegetable side dish you like and top it with jalapenos, black olives or avocado.