Low Carb Chicken Enchilada Bake

Laura

This wonderful Recipe is by Laura at: https://www.getfitlaura.com

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 Pulled Pork BBQ 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, or sour cream. Hope you enjoy!

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 207 kcal

Ingredients

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

Instructions

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.
Preheat oven to 375. Cut the 3 flatbreads into 12 equal sections and set aside.
Spray an 8×8 baking dish with cooking spray and spread thin layer of enchilada sauce on bottom.
In a large bowl, mix together shredded chicken, taco seasoning and enchilada sauce.
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.
Bake for 20-25 minutes. Let casserole set for 2-3 minutes before cutting.

Notes

Net carbs per serving: 6.8g

Keyword Low Carb Chicken Enchilada Bake