Are you craving the bold, spicy flavors of enchiladas without the carb overload? Prepare to be amazed by this revolutionary Low Carb Chicken Enchilada Casserole that will transform your dinner routine! This mouthwatering dish proves that healthy eating doesn't mean sacrificing taste - it's a game-changing recipe that will have your family begging for seconds while keeping your nutrition goals on track. Get ready to dive into a Mexican-inspired culinary adventure that's not just delicious, but also freezer-friendly and incredibly easy to prepare!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 cup diced bell peppers
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup cauliflower rice
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- In a large mixing bowl, combine the shredded chicken, diced bell peppers, cumin, chili powder, salt, and pepper. Mix thoroughly to ensure even seasoning.
- Prepare the cauliflower rice by either purchasing pre-riced cauliflower or grating fresh cauliflower. If using fresh, lightly sauté the cauliflower rice in a pan for 3-4 minutes to remove excess moisture.
- Spread the cauliflower rice evenly across the bottom of the prepared baking dish, creating a base layer for the casserole.
- Pour half of the enchilada sauce over the cauliflower rice, ensuring even coverage.
- Layer the seasoned chicken and bell pepper mixture on top of the cauliflower rice.
- Pour the remaining enchilada sauce over the chicken layer, making sure all ingredients are well-coated.
- Sprinkle the shredded cheese evenly across the top of the casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving.
- For freezer-friendly preparation, allow the casserole to cool completely, then cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat, cover with foil and warm in a 350°F (175°C) oven for 20-25 minutes or until heated through.
Tips
- For maximum flavor, use rotisserie chicken or season and grill your own chicken breasts before shredding.
- Ensure your cauliflower rice is well-drained to prevent excess moisture in the casserole.
- Experiment with different cheese blends like pepper jack or a Mexican cheese mix for added complexity.
- Make this recipe in advance and freeze for up to 3 months - perfect for meal prep!
- For extra crunch, sprinkle some crushed low-carb tortilla chips or pork rinds on top before the final bake.
- Customize with additional low-carb vegetables like zucchini or spinach for more nutrition.
- Serve with a side of fresh cilantro, sour cream, or avocado slices to enhance the flavor profile.
Nutrition Facts
Calories: 144kcal
Carbohydrates: g
Protein: 15g
Fat: g
Saturated Fat: g
Cholesterol: mg
