Best Chicken Enchilada Casserole Low Carb Recipes

Chicken Enchilada Casserole (Low Carb) Recipe - (4.4/5) image

Provided by Lytle

Number Of Ingredients 7

1.5 lbs chicken - cooked and chopped or shredded
1 can enchilada sauce
1/2 can corn
1/2 can black beans - rinsed
1/2 cup chopped onions
4 Lo-Carb Tortillas
1.5 cups shredded cheese

Steps:

Pour a thin layer of enchilada sauce in the bottom of a baking dish - top with two tortillas - and then another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is coated with sauce. Evenly distribute your cooked chicken on top of the tortillas. Mix together beans, corn, and onion. Spread the bean mixture over the chicken layer. Layer 3/4 cup of cheese on top of chicken and beans. Top with two more tortillas, and another layer of enchilada sauce. Top with remaining cheese. Bake at 350° for 30 minutes.

Low Carb Chicken Enchilada Casserole image

Provided by dojustice

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 cups sour cream
4 cups cooked chicken breasts, cubed
8 ounces sliced mushrooms
4 ounces diced green chilies
1/3 cup onion flakes
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 ounces shredded cheddar cheese (or Mexican blend)

Steps:

Reserve half of the shredded cheese.
Mix all remaining ingredients together and pour into a 9 X 13-in. casserole dish.
Bake at 350 for 20 minutes.
Sprinkle reserved cheese over the top and bake for an additional 10 minutes or until the cheese is melted.

Nutrition Facts : Calories 459.5, Fat 33.1, SaturatedFat 18.8, Cholesterol 126.5, Sodium 589.9, Carbohydrate 8.9, Fiber 0.9, Sugar 2.5, Protein 32

Low Carb Chicken Enchilada Cauliflower Casserole image

Provided by Kelly

Categories Poultry

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 large cooked chicken breasts, and shredded
2 eggs, beaten
1/4 cup coconut flour
1 large cauliflower
1 teaspoon chili powder
10 ounces enchilada sauce
2 cups mexican shredded cheese
1 teaspoon salt

Steps:

Preheat oven to 350 degrees.
Steam the cauliflower florets until tender.
Place cauliflower in food processor and pulse until it looks like rice.
Mix in flour and chili powder.
Let cool.
Mix in beaten eggs.
Pour cauliflower mixture in 9X13 baking pan.
Place shredded chicken over cauliflower base.
Pour Enchilada sauce over chicken.
Top with shredded cheese
Cover and Bake for 30 minutes.
Uncover and bake an additional 15 minutes or until cheese is melted.
Let cool for 10 minutes before serving.
Add additional topping of your choosing: lettuce, olive, avocado, sour cream, salsa.