Keto Chicken Enchilada Casserole
This hearty Keto chicken enchilada casserole features a unique coconut flour tortilla, making it a delicious low-carb dish perfect for weeknight dinners or gatherings.
Ingredients
For the Casserole
- 1.5-2 pounds skinless chicken breast
- 2 cups enchilada sauce Frontier brand is great!
- 1 cup shredded Mexican cheese blend
- 1/4 cup onion, diced
- 10 ounces Rotel mild diced tomatoes with green chilies
Spices
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper optional for spice
For Tortillas
- 1 batch coconut flour tortilla for a homemade recipe link
Instructions
Preparation
- Preheat your oven to 400°F.
- Start by boiling your chicken. Once cooked, shred it and set aside.
- In a frying pan, combine the shredded chicken with diced onion and a can of Rotel (including the liquid).
- Season it with salt, black pepper, cumin, chili powder, and cayenne pepper. Stir and cook on medium-high heat for about 5 minutes.
- Remove from heat and mix in the enchilada sauce. Be sure to set aside 1/2 cup of sauce to top the tortillas later.
Assembly & Baking
- Layer your casserole: Start with the chicken mixture, followed by cheese, and then 4 tortillas. Repeat to form a second layer, ending with tortillas.
- Top with the reserved enchilada sauce to keep the tortillas moist, and sprinkle cheese on top.
- Bake in the preheated oven for about 20 minutes until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
Serve with a dollop of sour cream or a sprinkle of avocado. Pair with a fresh garden salad or cauliflower rice for a refreshing touch. Can be prepared a day in advance. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage!