Description
A delicious and satisfying Chicken Enchilada Casserole that combines the rich flavors of traditional enchiladas with the convenience of a casserole, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup diced bell peppers
- 1 cup diced onion
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with oil or cooking spray.
- Spread half of the shredded chicken mixture evenly across the bottom of the dish.
- Pour half of the enchilada sauce over the chicken.
- Sprinkle half of the cheddar and Monterey Jack cheese on top.
- Repeat the layers with the remaining chicken mixture, enchilada sauce, and cheeses.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Let it cool for about 5 minutes before serving.
- Garnish with fresh cilantro if desired.
Notes
- Use cooked chicken, such as rotisserie chicken, for convenience.
- Choose low-carb enchilada sauce to keep it keto-friendly.
- Monitor baking time to prevent overcooking the cheese.
- Let the casserole cool for a few minutes before serving to help the layers set.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
