Low Carb Chicken Enchilada Bake
When you're looking for a low-carb dish that still delivers on comfort and flavor, this Chicken Enchilada Bake is a winner. It’s hearty, cheesy, and packed with all the zesty goodness of a classic enchilada, but with a nutritious twist thanks to cauliflower rice. Whether it’s a weeknight dinner or meal prep for the week, this bake is sure to become a family favorite.
Servings: 4 servings
Ingredients
- 2 cups of rotisserie chicken shredded
- 1 bag of herb and garlic cauliflower rice or rice replacement of choice
- ½ can of sweet corn
- ½ can of diced tomatoes
- ½ can of green enchilada sauce
- ½ cup sour cream
- 1 packet of taco seasoning of choice
- Chili powder or red pepper flakes to taste, for heat
- ½ cup Mexican cheese for topping
- Crushed tortilla chips optional, for topping
Instructions
- Preheat the Oven: Set your oven to 400°F.
- Mix the Base: In a large bowl, combine shredded rotisserie chicken, herb and garlic cauliflower rice, sweet corn, diced tomatoes, green enchilada sauce, sour cream, taco seasoning, and your preferred amount of chili powder or red pepper flakes. Stir until everything is well mixed and evenly coated.
- Layer It Up: Spread the mixture into a greased casserole dish, ensuring it’s evenly distributed. Sprinkle the Mexican cheese on top.
- Bake: Place the casserole in the oven and bake for 15 minutes or until the cheese is melted and bubbly.
- Add the Crunch: Remove the casserole from the oven, top with crushed tortilla chips, and broil for 1-2 minutes. Keep an eye on it to prevent burning.
- Serve and Enjoy: Let the casserole cool slightly before serving. Scoop onto plates and pair with a side salad or guacamole for a complete meal.