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Easy Low Carb Chicken Enchilada Casserole photo

Low Carb Chicken Enchilada Casserole

This Low Carb Chicken Enchilada Casserole is a cheesy, zesty delight that’s perfect for weeknight dinners!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole:
  • 2 lbs boneless, skinless chicken breast
  • 1 can red enchilada sauce (10 oz)
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • Pico de gallo for topping
  • Guacamole for serving
  • Sour cream for serving
  • Chopped cilantro for garnish

Equipment

  • Large pot
  • Mixing Bowl
  • Baking dish
  • Cooking spoon
  • Meat thermometer

Method
 

Preparation Steps:
  1. Start by boiling the chicken breasts in a large pot of salted water. Allow them to cook for about 15-20 minutes or until fully cooked (internal temperature of 165°F). Once cooked, drain and shred the chicken using two forks.
  2. In a mixing bowl, combine the softened cream cheese, sour cream, and half of the shredded cheddar cheese. Mix until smooth and creamy.
  3. Add the shredded chicken to the creamy mixture. Pour in the red enchilada sauce and mix until everything is well incorporated.
  4. Preheat your oven to 350°F (175°C). Spread the chicken mixture evenly in your baking dish. Top with the remaining shredded cheddar cheese.
  5. Place the casserole in the preheated oven and bake for about 25-30 minutes or until the cheese is bubbly and golden.
  6. Remove the casserole from the oven and let it sit for a few minutes. Top with pico de gallo, a dollop of guacamole, sour cream, and freshly chopped cilantro before serving.

Notes

  • Prepare the casserole ahead of time and refrigerate before baking.
  • Use rotisserie chicken for a quicker option.
  • Feel free to customize toppings like jalapeños or olives.