Recipe: Low Carb Chicken Enchilada Casserole

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Overview Low Carb Chicken Enchilada Casserole

Low Carb Chicken Enchilada Casserole.

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The low carb keto diet has become super popular over the last year. That's why recipes like my low carb chicken enchilada casserole are becoming the norm. Our Low Carb Chicken Enchilada Casserole takes layers of tortillas, sauce, chicken and cheese to create this family favorite.

How to Make Freezer Friendly Chicken Enchiladas Low Carb This Low Carb Chicken Enchilada Casserole is delicious and full of flavor for the whole family to love. This super easy dinners has all the flavors of enchiladas in one casserole minus the tortillas. As a bonus, since it is made in just one dish, there is minimal clean up too!
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Turns out ingredients Low Carb Chicken Enchilada Casserole are:

You Need 3-4 of boneless chicken breasts.
You Need of Chili powder.
You Set Up of Garlic powder.
Prepare of Adobe.
You Need of Paprika.
You Need of Riced cauliflower.
Set Up 1/2 cup of chopped onion/ 3-4 minced garlic cloves.
You Need 8 oz of sliced mushrooms/ bag of baby spinach.
You Need 15 oz of Black beans.
You Set Up 1 cup of shredded cheese blend.
Set Up Here of Red enchilada sauce(mild, medium or spicy).
You Need packet of Sazon.
You Set Up of Vegetable broth.
Set Up of Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional).

Now that is my kind of dinner! Keto Low Carb Chicken Enchilada Casserole made with a few ingredients for a quick and comforting dinner for the family. It is cheesy, creamy and packed full of flavor. Can't go wrong with this one.

How to make Low Carb Chicken Enchilada Casserole Langkah demi langkah

Season chicken breasts with chili powder, paprika, garlic powder, pepper...
Sear in a little olive oil ( I used the searing function in my ninja foodie but you can do on a grill as well and then cook through in oven..
Place chicken breasts on trivet and put back in Ninja foodie on pressure cooker setting. Cook on high for 5-6 minutes..
Shred chicken when cooled..
While chicken is cooking, sauté chopped onion and minced garlic in avocado oil and add the riced cauliflower to a skillet..
Season cauliflower with Adobe, salt and a little chili powder. You can spice this to taste. Add 1/4 cup vegetable broth.
Remove cauliflower from pan when it is steamed and liquid is absorbed. Consistency should be fluffy.. like rice..
Clean pan and add remaining oil to pan. Sauté onion and garlic until soft. Add sliced mushrooms and spinach. You can really add any vegetables in this step. I season with garlic powder and Adobe..
Once vegetables are cooked through, transfer to a bowl and sautée chopped scallions and garlic in avocado oil. Add drained black beans and packet of Sazon. Add 1/3 cup of vegetable broth. As beans soften I smashed with a spatula. (You can omit this step and use a can of refried beans as well.) Cook until liquid is absorbed..
Transfer beans to a bowl and sauté drained corn in the hot pan. Add oregano and a little salt. This is just a quick sauté to heat and crisp corn..
In a separate pan sauté enchilada sauce. You can make your own sauce for this step of you have tomato sauce on hand and Mexican spices. I will add a link for this recipe. Otherwise I like to use an organic red enchilada sauce..
Reserve about 1/4 cup of enchilada sauce for later. Add shredded chicken to sauce and cook on a low flame until mixture bubbles..
Spray a casserole dish with avocado oil and add a layer of cauliflower rice, pressing down to form a base to build your casserole. I used about half the rice mixture..
Next add the chicken mixture.. about half..
Next add the vegetable mixture, bean mixture and 1/2 the cheese in layers..
Add the remaining chicken mixture and top with the remaining riced cauliflower. The corn gets sprinkled on top with the remaining cheese. I also add the reserved enchilada sauce for the top..
Bake in a 375 degree oven for 15-20 minutes or until bubbly. Broil for the last 5 minutes to toast up the cauliflower..

A carb loaded version of this enchilada casserole use to be our favorite dinner years ago. You simply mix together shredded baked chicken breast (or shredded broiled chicken breast), chile peppers, enchilada sauce, and grated cheddar. To keep it low carb, omit the beans and the tortillas, and bake until hot and bubbly. Scroll down to the recipe card for the detailed instructions. These are the basic steps: This Keto Chicken Enchilada Casserole made with cauliflower as it's base is grain free, low carb and gluten free! .

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