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- 2 cups cooked chicken, shredded - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 can (14 oz) diced tomatoes, undrained - 1 can (4 oz) diced green chilies - 1/2 cup sour cream - 1/4 cup cream cheese, softened - 1 tablespoon taco seasoning - 2 tablespoons olive oil - 1 small onion, diced - 2 cloves garlic, minced - Salt and pepper, to taste - Fresh cilantro, for garnish (optional) You need simple, fresh ingredients for this casserole. The chicken gives protein, while the cheese adds creamy goodness. The tomatoes and chilies bring in a nice flavor. You can use store-bought taco seasoning or make your own to fit your taste. - Large skillet - 9x13 inch casserole dish - Mixing bowls - Spoon or spatula - Aluminum foil Gather these tools before you start cooking. A large skillet helps to mix all the ingredients well. The casserole dish is perfect for layering your tasty creation. You’ll need mixing bowls for combining the sour cream and cream cheese. - Calories: 350 - Protein: 28g - Fat: 25g - Carbohydrates: 6g - Fiber: 2g This dish is low in carbs and high in protein. It fits well in a keto diet. Each serving gives you a good amount of fat, which keeps you full. Enjoy this flavorful meal without worry! {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step warms the oven and helps cook the casserole evenly. It takes just a few minutes, but it sets the stage for your dish. Next, grab a large skillet. Pour in two tablespoons of olive oil and heat it over medium. Once the oil is hot, add one small diced onion. Sauté the onion for about 3-4 minutes until it softens. Then, add two minced garlic cloves. Cook for one more minute until it smells great. Now, stir in 2 cups of shredded chicken, one can of diced tomatoes with juice, one can of diced green chilies, and one tablespoon of taco seasoning. Cook this mixture for about 5-7 minutes until it’s warm. Grab a greased 9x13 inch casserole dish. Spread half of the chicken mixture evenly on the bottom. Then, take half of the sour cream mixture, made from 1/2 cup of sour cream and 1/4 cup of softened cream cheese, and spoon it over the chicken. Next, sprinkle one cup of a cheese mix made from cheddar and Monterey Jack on top. Repeat this process with the remaining chicken mixture, sour cream mixture, and top it with the rest of the cheese. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden. Let it cool for a few minutes before serving. Enjoy your tasty casserole! Shredding chicken can be quick and easy. Use two forks to pull apart the meat. Hold one fork steady and use the other to shred. For faster results, try using a hand mixer. Place the cooked chicken in a bowl and mix on low speed. This method works great and saves time! You can swap cream cheese with Greek yogurt for a lighter option. It keeps the dish creamy and adds protein. If you want a dairy-free choice, use cashew cream. For sour cream, try plain yogurt or even silken tofu. These choices keep the flavor rich without losing texture. To keep your casserole fresh, store it in an airtight container. This will prevent it from drying out. Place it in the fridge for up to four days. If you want to keep it longer, freeze it. Wrap it tightly in plastic wrap, then aluminum foil. When ready to eat, thaw it in the fridge overnight before reheating. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on prep. Customize Your Cheese: Feel free to mix in your favorite cheeses to add a unique flavor twist to the casserole. Layering Technique: Ensure even distribution of ingredients by spreading layers evenly for a balanced taste in every bite. Make Ahead: Prepare the casserole in advance and refrigerate it, then bake it just before serving for easy meal prep. {{image_2}} You can use low-carb tortillas to make this dish even better. You can find various options in stores. Look for almond flour or coconut flour tortillas. These tortillas keep the carbs low while giving you that classic enchilada taste. If you want a grain-free choice, use cabbage leaves instead of tortillas. They add crunch and a fresh flavor. Adding veggies boosts the nutrition of your casserole. You can use bell peppers, spinach, or zucchini. Just chop them up and add them to the chicken mixture when cooking. They bring color and flavor. You can also sneak in some diced carrots or mushrooms. This makes your meal healthier without changing the taste too much. You control the heat in your casserole. If you like spice, add more diced green chilies or jalapeños. You can also use spicy taco seasoning. For a mild flavor, stick to the original recipe. Add a touch of honey or sugar-free sweetener to balance the heat. Experiment to find what you enjoy the most. Each tweak can change the dish in fun ways. To store your Keto Chicken Enchilada Casserole, let it cool first. Place it in an airtight container. Keep it in the fridge for up to four days. This keeps the flavors fresh and tasty. If you want to store it longer, freezing is a great option. You can freeze this casserole easily. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. Label it with the date. It can last up to three months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. To reheat, preheat your oven to 350°F (175°C). Remove the casserole from the fridge or freezer. If frozen, thaw it first. Cover it with aluminum foil to keep it moist. Bake for about 20-30 minutes or until heated through. You can also use a microwave. Heat individual portions for about 2-3 minutes. Enjoy your delicious casserole anytime! Yes, you can make this dish ahead of time. Prepare the casserole up to the baking step. Cover it tightly and store it in the fridge for up to two days. When ready to bake, just pop it in the oven. You may need to add a few extra minutes to the baking time. You can add many tasty toppings. Try sliced olives, diced avocado, or more cheese. Fresh cilantro adds great flavor too. If you want some heat, add jalapeños. These toppings will make your casserole even better! Absolutely! This casserole is perfect for meal prep. You can make several servings at once. Store each serving in an airtight container. It keeps well in the fridge for about four days. You can also freeze individual portions for a quick meal later. You now have all the tools to make a tasty Keto Chicken Enchilada Casserole. We covered the ingredients, cooking tools, and important nutritional facts. I shared step-by-step instructions for perfecting your dish. Tips on shredding chicken and storing leftovers will help you succeed. We also explored variations for extra flavor and nutrition. As you prepare this meal, remember to have fun and be creative. Enjoy delicious, healthy food that fits your lifestyle. Happy cooking!

Keto Chicken Enchilada Casserole

Looking for a delicious, low carb dinner? Try this Keto Chicken Enchilada Casserole! Packed with cheesy chicken enchiladas and made with simple ingredients, it’s the perfect healthy casserole recipe for your next meal. Easy to prepare, this low carb chicken casserole will be a hit with everyone. Save this recipe for your go-to list of easy keto dinner recipes! #KetoCasserole #LowCarbRecipes #HealthyEating #KetoDinner
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Ingredients
  

2 cups cooked chicken, shredded

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (14 oz) diced tomatoes, undrained

1 can (4 oz) diced green chilies

1/2 cup sour cream

1/4 cup cream cheese, softened

1 tablespoon taco seasoning (homemade or store-bought)

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.

      Add minced garlic to the skillet and cook for another minute until fragrant.

        Stir in the shredded chicken, diced tomatoes, green chilies, and taco seasoning. Cook for 5-7 minutes until the mixture is heated through.

          In a separate bowl, mix the softened cream cheese with sour cream until smooth.

            In a greased 9x13 inch casserole dish, spread half of the chicken mixture evenly on the bottom.

              Spoon half of the sour cream mixture over the chicken layer, then sprinkle 1 cup of the cheddar and Monterey Jack cheese mixture on top.

                Repeat layers with the remaining chicken mixture, sour cream mixture, and top with the remaining cheese.

                  Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.

                    Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

                      Let the casserole cool for a few minutes before garnishing with fresh cilantro, if desired, and serve warm.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6