You don’t need a lot of ingredients to make low-carb, keto Chicken Enchiladas. The flavor comes from using good ingredients, not more of them. These baked chicken enchiladas are spicy, tender, cheesy heaven on a plate.
My family and I try to eat healthy above all things. It’s not just about avoiding carbs. We need healthy carbs from fruits, nuts, veggies, and healthier grain choices. We need an entire rainbow of veggies and fruits, after all, to get our vitamins, minerals, trace minerals, and antioxidants.
My chief priority is getting the chemicals and hormones out of our diet. We also avoid conventional wheat like crazy and other processed foods just dripping with pesticides. All of these foods cause major inflammation. In fact, when I started eating grass-fed and only sprouted bread or low-carb bread made with flour from purveyors I researched, I dropped 30 pounds without trying. What I thought was fat on my body was really swelling and inflammation.
So go lower-carb, healthy, chemical, and hormone-free all the way.
Is Chicken Enchilada Casserole Keto?
With only 10 net carbs per serving (that’s one-quarter of the entire casserole), this is a keto dinner you can savor without guilt. Most of us doing keto allow ourselves between 40 to 50 net carbs per day. So, yes, it’s quite keto. And just look at all that vitamin A! Vitamin A is not easy to get these days. Most people don’t eat a lot of liver, and veggies rich in vitamin A are all orange (think orange peppers, pumpkin, or butternut squash). So finding a dish with so much vitamin A and so few carbs is a godsend!
How to Make Quick, Healthy, Organic Corn Tortillas
With just three ingredients you can make your own organic corn tortillas that have no chemicals in them. Mix 1 1/2 to 2 cups filtered hot water with 2 cups organic masa harina corn flour and 1/2 tsp sea salt. Sift salt and masa harina together. Add half the water, and mix the dough with washed hands or a spatula. Add the rest of the water. Mix more, with your hands this time, until you have a spring dough that isn’t dry or sticky. Cover with a damp towel and let it hydrate and rest for one hour at room temperature.
Now divide the dough into two-inch balls and press with a tortilla press or flatten into 6-inch circles between sheets of wax paper and a rolling pin. Place on a hot griddle or cast-iron frying pan with no oil or grease added. Fry one minute on each side and Voila. You’re done.
INGREDIENTS FOR ENCHILADA CASSEROLE
- 1 pound boneless, skinless chicken breasts (about 2 large)
- 14 ounces of enchilada sauce
- 6 medium corn tortillas
- 3 cups shredded Monterey Jack cheese
INSTRUCTIONS
- Cut the chicken breasts into smaller pieces to ensure even cooking. Place them in a pot and cover with enchilada sauce. Cook on a low-to-medium flame until the chicken is fully cooked, about 20 minutes, stirring occasionally.
- Once the chicken is cooked, remove it from the pot and shred it using two forks.
- Set your oven to 375°F to get it ready for baking the casserole.
- In an 8×8-inch baking dish, spread a small amount of enchilada sauce. Place two tortillas on top, cutting to fit if necessary. Add a layer of chicken, more sauce, and a sprinkle of cheese. Repeat layers twice more, ending with cheese on top.
- Place the casserole in the oven and bake until the cheese is melted and bubbly, and the top is slightly browned, about 20 to 30 minutes.
- Let the casserole cool slightly, then garnish with chopped green onions or cilantro if desired. Serve warm and enjoy!
FAQs & Tips
You can keep this Chicken Enchilada Casserole three days in the refrigerator or freeze it up to two months.
Why not fill them with a tempeh and mushroom mixture?
Top with homemade guacamole, jalapenos, green chilies, salsa, chopped tomatoes, anything your heart desires. All these are low-carb choices, btw.
Serving Suggestions
These would be fantastic with my Mexican Cauliflower Rice and my Low-Carb Chipotle Lime Mexican Coleslaw (this coleslaw recipe has less than 1 gram net carbs!). In fact, this whole meal has only 16.6 net carbs per serving, which means you deserve some mini, vegetarian, keto, gluten-free Mini Keto Cheesecakes, which have only 2 net carbs per serving!
Chicken Enchilada Casserole
Ingredients
- 1 pound boneless skinless chicken breasts (about 2 large)
- 14 ounces enchilada sauce
- 6 medium corn tortillas
- 3 cups shredded Monterey Jack cheese
Instructions
- Cut the chicken breasts into smaller pieces to ensure even cooking. Place them in a pot and cover with enchilada sauce. Cook on a low to medium flame until the chicken is fully cooked, about 20 minutes, stirring occasionally.
- Once the chicken is cooked, remove it from the pot and shred it using two forks.
- Set your oven to 375°F to get it ready for baking the casserole.
- In an 8×8-inch baking dish, spread a small amount of enchilada sauce. Place two tortillas on top, cutting to fit if necessary. Add a layer of chicken, more sauce, and a sprinkle of cheese. Repeat layers twice more, ending with cheese on top.
- Place the casserole in the oven and bake until the cheese is melted and bubbly, and the top is slightly browned, about 20 to 30 minutes.
- Let the casserole cool slightly, then garnish with chopped green onions or cilantro if desired. Serve warm and enjoy!
Leave a Comment