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You’ll have a hearty dinner on the table in just about 30 minutes with this easy chicken enchilada casserole recipe! Enchilada recipes traditionally call for tortillas, but we’ve decided to just ditch them altogether!
Creamy cheese, flavorful chicken, spicy chilis; there are so many wonderful flavors packed in you won’t even miss the tortillas. Top this with some creamy sour cream and I’m sure this will become one of your go-to meals!
How to make Chicken Enchilada Casserole
There are only 10 minutes of prep time for this easy recipe. Preheat the oven to 350 degrees and heat the oil in a large skillet over high heat.
Saute the onion for about 3 minutes over medium-high heat, until the onion is soft and translucent. Toss in the garlic, riced cauliflower, salt, and pepper. Mix and cook for an additional 1-2 minutes, until the garlic is fragrant and cauliflower has softened a bit.
Next, add the green chilis, olives, cream cheese, and 2 cups of enchilada sauce to the pan. Stir the mixture together and cook until cream cheese is melted throughout. Toss in the shredded chicken filling.
Spray a 13×9 baking dish (or 4-quart casserole dish) with cooking spray. Pour the chicken mixture into the dish. Sprinkle the top with cheddar cheese.
Bake uncovered for 15-20 minutes until the cheese is melted and the casserole is bubbling.
You can garnish with cilantro, green onions, or even jalapenos. Yum!
This keto chicken enchilada casserole makes 9 servings, so it’s perfect for feeding a crowd and for meal prepping. This casserole is great on its own or with a keto-friendly side salad.
Chicken Enchilada Casserole
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 lbs riced cauliflower approx 1 large head of cauliflower
- 1.5 tsp salt
- 1 tsp pepper
- 1 4-oz can diced green chilis or diced jalapeños if you like more heat; drained
- 1 4-oz can sliced olives drained
- 8 oz cream cheese diced
- 2 cups enchilada sauce
- 2 lbs pre-cooked chicken shredded or diced
- 2 cups shredded cheddar cheese
- chopped cilantro
Instructions
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Preheat the oven to 350 degrees.
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Heat oil in a large saute pan over high heat. Saute the onion for about 3 minutes over medium-high heat, until the onion is soft and translucent. Toss in garlic, riced cauliflower, salt and pepper. Mix and cook for an additional 1-2 minutes, until garlic is fragrant and cauliflower has softened a bit.
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Add the green chilis, olives, cream cheese, and enchilada sauce to the pan. Stir the mixture together and cook until cream cheese is melted throughout. Toss in the shredded chicken.
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Spray a 13x9 baking dish (or 4 quart casserole dish) with cooking spray. Pour the chicken mixture into the dish. Sprinkle with cheddar cheese. Bake for 15-20 minutes, until the cheese is melted and the casserole is bubbling. Garnish with cilantro.
Notes
Nutrition
I’m a huge fan of casseroles and recommend that you check out this Keto Cheeseburger Casserole or Keto Twice Baked Cauliflower Casserole Recipe. For more Latin inspired chicken recipes, try my Salsa Chicken or Keto Taco Soup. Both are delicious!
The post Chicken Enchilada Casserole: No Tortillas Required! appeared first on Keto Karma.
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February 24, 2021 at 12:06AM
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