Chicken Enchilada Casserole: a low carb version of a favorite recipe; only 6 net carbs and 4 ingredients make a quick easy meal!

Chicken Enchilada Casserole is one of my new favorite recipes! The whole family loves my Chicken Enchiladas  but I do not want to eat all of those carbs.

I also hate to miss out on yummy food that my family eats and REALLY hate to cook two different meals!

To avoid both of those things, I came up with an alternate version to the carby recipe made with flour tortillas and now make Chicken Enchilada Casserole along with it. It is not making two different meals since I have everything out already.

The first time I ate this while the others were eating theirs, I did not feel like I was missing a THING!

The canned sauce does not have ingredients I want to eat all the time but now and then it is OK. This may not be the lowest carb brand out there but I did not even use half of a 28 oz can so it was not much per serving.

It was very filling too so makes at least 6 servings.

The Chicken:

I used chicken from my ready to go supply in the freezer. See How to Have Cooked Chicken for the Freezer.

You could also use leftover chicken or two 13 oz cans.

Follow my Keto Casserole Recipes Pinterest Board for dozens of ideas from all around the web! I am constantly finding new things to add so there will be new things all the time!

 

Ingredients:

 cooked chicken 

 cream cheese

 Green Chile Enchilada Sauce** (I used Las Palmas)(Several readers have commented that they have used red enchilade sauce and it was good so that is another option!)

 shredded cheddar cheese (or cheese of your choice)

Directions:

Warm cream cheese in the microwave 30-60 seconds to soften.

Mix chicken and 1 cup of the cheese into the cream cheese.

      

Pour into a greased 7×11 or 8×8 baking dish.

Pour sauce over mixture.

Sprinkle rest of cheese over all.

Bake in a preheated oven at 350* for about 25 minutes or until heated through and cheese is melted.

(Optional) Put under broiler on high for about 3 minutes to make cheese brown and toasty.

**Please note that it is not safe to broil in a Pyrex or glass dish–IT COULD SHATTER! I just recently learned this thanks to a kind reader and will not do it anymore.

If you want the cheese toasted, use a broiler safe pan to do this step. 

**Check labels on the enchilada sauce to find the lowest carbs and gluten free if needed.

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