Chicken Enchilada Casserole (low carb, Keto)
This low carb Chicken Enchilada Casserole is layered with a creamy green chili enchilada sauce, chicken, and diced up cauliflower tortillas. This dinner is sure to be a huge hit with the entire family!
Servings: 8
Ingredients
- 1.5 lbs chicken breast*
- 10 Cali'Flour flatbreads
- 24 oz green chili enchilada sauce
- 1/2 cup creme fraiche
- 2/3 cup shredded Monterey Jack or pepperjack cheese
- 1/4 cup freshly chopped cilantro (optional for serving)
Instructions
- Preheat the oven to 350 degrees F. Place chicken breast on a baking sheet and bake for 25 minutes, or until cooked all the way through. Remove and chop or shred. Alternatively, use the instant pot to prepare chicken breast, or a rotisserie chicken (about 3 cups shredded chicken)
- Line a baking sheet with parchment paper. Place the flatbreads on the parchment paper and bake at 400 degrees F for 10 minutes until crispy. Let cool for a few minutes, then cut into 1 inch squares.
- While chicken and flatbreads are baking, make the enchilada sauce. In a saucepan, heat the enchilada sauce over medium heat. Once hot, stir in the creme fraiche and let it "melt". Remove from heat.
- Assemble the casserole in a 9x13 baking dish. Start with 1/3 of the cut flatbread across the bottom of the dish. Now pour on 1/3 of the enchilada sauce, then 1/3 of the chicken. Repeat for 2 more layers. Top with jack cheese and transfer to the oven.
- Bake for 25 minutes at 375 degrees F. Remove from the oven and let sit for about 5 minutes before cutting into squares and serving. Top with cilantro.