Low Carb Enchilada Casserole

  • Servings: 8
  • Print


  • 12 oz cooked chicken, cubed or shredded (about 1 lb raw)
  • 1 1/2 cup enchilada sauce
  • 1 1/2 cup shredded mexican cheese blend, divided
  • 4 oz diced green chilis
  • 1/4 cup cilantro, chopped
  • Greek yogurt for garnish (optional)


  1. Preheat oven to 375 F
  2. In a large bowl mix together chicken, enchilada sauce, 1/2 of the cheese, cilantro, and chilis. Once mixed add to an 8×8 casserole 3. dish.
  3. Place pan in preheated oven and cook for 15 minutes or until cheese is melted and heated all the way through.
  4. Garnish with 1 tablespoon of chopped cilantro and Greek yogurt if desired.

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