Keto Low-Carb Chicken and Cheese Enchilada Casserole
Ingredients
The casserole
-
1
pound
skinless chicken breasts
-
1
cup
chicken broth
-
16
oz
frozen cauliflower
-
1
tablespoon
olive oil
-
½
cup
chopped onion
-
2
cloves
garlic
-
4
oz
cream cheese
-
1
cup
sour cream
-
2
cups
shredded cheddar cheese
-
1
teaspoon
ground cumin
-
1
teaspoon
chili powder
-
½
teaspoon
red cayenne pepper
-
to taste
salt and pepper
-
cooking oil spray
olive oil
-
¾
cup
enchilada sauce
Toppings
-
to taste
black olives
-
to taste
avocado
-
to taste
jalapenos
Instructions
- Preheat the oven to 350°F.
- Prepare the cauliflower mash according to package instructions.
- Shred the chicken using one of the suggested cooking methods.
- In a skillet, heat olive oil and sauté onions and garlic until soft.
- Add cream cheese, sour cream, and 1 cup of cheddar cheese to the skillet and season with salt, pepper, cumin, and chili powder.
- Stir in the shredded chicken.
- In a greased baking dish, layer the chicken and cheese mixture, followed by the cauliflower mash.
- Drizzle enchilada sauce over the mash and top with remaining cheddar cheese.
- Bake for 15-20 minutes until the cheese is melted.
- Allow the casserole to cool before slicing.
Nutrition Facts (estimated)
Servings
6
Calories
432
Total fat
30g
Total carbohydrates
8g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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