Western · Keto
Chicken Enchilada Bake
Layered casserole of shredded chicken, red enchilada sauce, and three cheeses — baked bubbly without a single tortilla.
Halal-friendly Easy
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 6
5g Net carbs
38g Protein
30g Fat
460 Calories
Per serving
Ingredients
- 4 cups (450g) Cooked chicken, shredded
- 8 oz (225g) Cream cheese, softened
- 1.5 cups Sugar-free red enchilada sauce
- 2 cups (200g) Shredded Mexican blend cheese
- 1 can (4 oz) Diced green chiles
- 1/2 cup Sour cream
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 2 tbsp Cilantro, chopped (to serve)
- 2 Green onion, sliced
Method
- Preheat oven to 375°F (190°C).
- In a bowl, mix chicken, cream cheese, sour cream, green chiles, cumin, and garlic powder.
- Spread half the enchilada sauce in a 9x13 baking dish. Top with chicken mixture in an even layer.
- Pour remaining enchilada sauce over the top. Sprinkle cheese evenly.
- Bake 20-25 minutes until bubbling and golden.
- Top with cilantro and green onion before serving.
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