Recipe: Appetizing Low Carb Chicken Enchilada Casserole

Low Carb Chicken Enchilada Casserole. This freezer friendly recipe is a great make ahead meal. Note: We use referral links to products we love. How to Make Freezer Friendly Chicken Enchiladas Low Carb The low carb keto diet has become super popular over the last year.

It is cheesy, creamy and packed full of flavor. Can't go wrong with this one. Best of all, this dish ditches the carbs and is prepared with no tortilla! You can have Low Carb Chicken Enchilada Casserole using 14 ingredients and 17 steps. Here is how you cook it.

Ingredients of Low Carb Chicken Enchilada Casserole

1. It's 3-4 of boneless chicken breasts.
2. It's of Chili powder.
3. It's of Garlic powder.
4. Prepare of Adobe.
5. It's of Paprika.
6. Prepare of Riced cauliflower.
7. You need 1/2 cup of chopped onion/ 3-4 minced garlic cloves.
8. It's 8 oz of sliced mushrooms/ bag of baby spinach.
9. You need 15 oz of Black beans.
10. Prepare 1 cup of shredded cheese blend.
11. Prepare of Red enchilada sauce(mild, medium or spicy).
12. It's packet of Sazon.
13. You need of Vegetable broth.
14. Prepare of Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional).

You simply mix together shredded baked chicken breast (or shredded broiled chicken breast), chile peppers, enchilada sauce, and grated cheddar. To keep it low carb, omit the beans and the tortillas, and bake until hot and bubbly. Scroll down to the recipe card for the detailed instructions. These are the basic steps: Place the shredded chicken back into the skillet and combine.

Low Carb Chicken Enchilada Casserole instructions

1. Season chicken breasts with chili powder, paprika, garlic powder, pepper...
2. Sear in a little olive oil ( I used the searing function in my ninja foodie but you can do on a grill as well and then cook through in oven..
3. Place chicken breasts on trivet and put back in Ninja foodie on pressure cooker setting. Cook on high for 5-6 minutes..
4. Shred chicken when cooled..
5. While chicken is cooking, sauté chopped onion and minced garlic in avocado oil and add the riced cauliflower to a skillet..
6. Season cauliflower with Adobe, salt and a little chili powder. You can spice this to taste. Add 1/4 cup vegetable broth.
7. Remove cauliflower from pan when it is steamed and liquid is absorbed. Consistency should be fluffy.. like rice..
8. Clean pan and add remaining oil to pan. Sauté onion and garlic until soft. Add sliced mushrooms and spinach. You can really add any vegetables in this step. I season with garlic powder and Adobe..
9. Once vegetables are cooked through, transfer to a bowl and sautée chopped scallions and garlic in avocado oil. Add drained black beans and packet of Sazon. Add 1/3 cup of vegetable broth. As beans soften I smashed with a spatula. (You can omit this step and use a can of refried beans as well.) Cook until liquid is absorbed..
10. Transfer beans to a bowl and sauté drained corn in the hot pan. Add oregano and a little salt. This is just a quick sauté to heat and crisp corn..
11. In a separate pan sauté enchilada sauce. You can make your own sauce for this step of you have tomato sauce on hand and Mexican spices. I will add a link for this recipe. Otherwise I like to use an organic red enchilada sauce..
12. Reserve about 1/4 cup of enchilada sauce for later. Add shredded chicken to sauce and cook on a low flame until mixture bubbles..
13. Spray a casserole dish with avocado oil and add a layer of cauliflower rice, pressing down to form a base to build your casserole. I used about half the rice mixture..
14. Next add the chicken mixture.. about half..
15. Next add the vegetable mixture, bean mixture and 1/2 the cheese in layers..
16. Add the remaining chicken mixture and top with the remaining riced cauliflower. The corn gets sprinkled on top with the remaining cheese. I also add the reserved enchilada sauce for the top..
17. Bake in a 375 degree oven for 15-20 minutes or until bubbly. Broil for the last 5 minutes to toast up the cauliflower..

Serve immediately with our low carb tortillas, over cauliflower rice or on its own and enjoy! Cauliflower rice, shredded chicken, and cream cheese are layered with a spicy enchilada sauce and baked with cheese for the perfect low carb meal. Don't be put off by ' cauliflower rice ', it tastes delicious in this recipe! Once you have the tortillas and sauce, the rest of the steps for how to make low carb enchiladas is a total breeze! Saute the garlic in a saute pan along with some oil.

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