Low Carb Chicken Enchilada Bake

September 5, 2018Laura

Chicken enchiladas are one of my favorite foods! Thanks to low carb tortillas, I am able to still enjoy them on keto. I have two of my enchilada recipes already on the blog: Buffalo Chicken Enchiladas and Easy Chicken Enchiladas. I even have a Enchilada Soup that is a favorite of mine!

Now I took my love for enchiladas and made it into a simple casserole form. It only takes five ingredients and 20 minutes in the oven! This bake is great garnished with avocado slices, salsa, green onions, jalapeno slices or sour cream. Hope you enjoy!

Looking for a homemade taco seasoning recipe? You can find my easy taco seasoning blend here.

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Low Carb Chicken Enchilada Bake

September 5, 2018 Laura

Prep time: 15 minutes
Cook time: 20 minutes

Serves: 6
Calories 243.8

Ingredients

2.5 cups shredded chicken
1 10 oz can red enchilada sauce
3 Cutdacarb flatbreads, or low carb flatbread of choice
1.5 cups shredded mexican cheese
2 tsp taco seasoning

Method

1)
Cook and shred the chicken. I cook mine in the Instant Pot with chicken broth on manual/high pressure for 20 minutes. Manually release pressure and shred with two forks. You can also use a rotisserie chicken.
2)
Preheat oven to 375. Cut the 3 flatbreads into 12 equal sections and set aside.
3)
Spray an 8×8 baking dish with cooking spray and spread thin layer of enchilada sauce on bottom.
4)
In a large bowl, mix together shredded chicken, taco seasoning and enchilada sauce.
5)

Layer the casserole in this order: 4 flatbread sections overlapping each other, chicken mixture and cheese. Repeat two more times for a total of 3 layers, ending with shredded cheese on top.
6)
Bake for 20-25 minutes. Let casserole set for 2-3 minutes before cutting.

Notes

I use the Las Palmas brand of enchilada sauce.

Homemade taco seasoning recipe can be found here.

Nutrition (Per Serving)

Calories	243.8
Fat	10.3g
Carbohydrates	10.1g
Fiber	3.3g
Protein	25.6g
Net Carbs	6.8g