Keto Sour Cream Chicken Enchilada Casserole
If you love enchiladas, you will love our Keto Sour Cream Chicken Enchilada Casserole. It is an easy and delicious meal without all the carbs of traditional enchiladas. It is packed with flavor, swapping tortillas with roasted cauliflower. You won't even miss the carbs with this comforting dish!
Servings: 6
Calories: 559kcal
Cost: 30
Equipment
- large skillet
- Wooden spoon
- Chefs knife
- cutting board
- Large Mixing Bowl
Ingredients
- 1 lb shredded chicken cooked
- ½ cup sour cream
- 1 1.3 oz packet mild Siete taco seasoning
- 1 15 oz can siete red enchilada sauce
- 1 small red onion minced
- 1 green bell pepper cored and diced
- 1 red bell pepper cored and diced
- 3 garlic cloves minced
- 4 cups shredded Mexican cheese
- 4 oz can hatch green chilies
- 5 oz fage 5% yogurt
- 2 cups cauliflower florets about one head, washed
- 1 tb avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon Pink Himalayan salt
- ⅛ teaspoon black pepper
- 1 avocado chopped (optional)
- 1 chopped Roma tomato optional
- ½ bunch organic cilantro stems removed and minced
Instructions
- Preheat oven to 425. Put cauliflower florets in a bowl with a lid. Add avocado oil, garlic and onion powder, salt, and pepper. Seal with a lid and shake. Place seasoned cauliflower florets on a parchment paper-lined baking sheet and roast for 20 minutes. Remove from oven and set aside. Reduce oven temp to 375
- Heat ghee in a large skillet on a stovetop on medium high heat. Add onions, bell peppers, and garlic. Sauté for 3 minutes or until softened.
- In a large mixing bowl combine shredded chicken, half of the shredded cheese, fage yogurt, sour cream, green chilies, and taco seasoning. Stir to combine. Add sautéed vegetables and stir again.
- In a large baking dish, place an even layer of roasted cauliflower florets and pour the chicken mixture over the cauliflower.
- Top with an even layer of enchilada sauce followed by a layer of the remaining shredded cheese. Place in the oven at 375 degrees for 35 minutes or until cheese is melted and lightly golden brown
- Remove from oven and let cool for 2-3 minutes. Serve with cilantro, chopped tomatoes and avocados. Enjoy!
Video
Notes
Hint: Be sure not to overfill the casserole dish so it does not overflow when baking in the oven. If there is any leftover chicken mixture, save it in the fridge for another day or split it into two casserole dishes!
*Depending on the size of the veggies and the amount of chicken used, you may have slightly more than what comfortably fits in your casserole dish. either make a smaller casserole on the side or save the mixture for later.
*Shredding your own cheese is ideal, as pre-shredded cheese tends to have hidden starches that can add to your carbohydrate total.
Nutrition
Calories: 559kcal | Carbohydrates: 21g | Protein: 42g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 120mg | Sodium: 2310mg | Potassium: 697mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2937IU | Vitamin C: 73mg | Calcium: 933mg | Iron: 3mg