How To Make Low Carb Chicken Enchilada Casserole Recipe
A healthy yet delicious Mexican casserole dish without the carb overload.
Serves:
Ingredients
- 1 lb boneless chicken breasts, cooked and shredded
- 1 can (14 oz) diced tomatoes with green chilies
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Instructions
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Preheat the oven to 375°F.
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In a large bowl, mix together the shredded chicken, diced tomatoes, chopped onion, cilantro, minced garlic, chili powder, cumin, oregano, salt, and pepper.
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Spread half of the chicken mixture in the bottom of a greased 9×13 inch baking dish.
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Sprinkle half of the cheddar cheese on top of the chicken mixture.
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Repeat another layer of the chicken mixture and cheese.
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Bake in the oven for 25-30 minutes until the cheese is melted and bubbly.
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Serve hot with a dollop of sour cream.
Nutrition
- Calories : 355 kcal
- Carbohydrates : 9g
- Protein : 39g
- Fat : 18g
- Saturated Fat : 9g
- Cholesterol : 139mg
- Sodium : 499mg
- Potassium : 599mg
- Fiber : 2g
- Sugar : 4g
- Vitamin A : 1302IU
- Vitamin C : 13mg
- Calcium : 335mg
- Iron : 2mg
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