It’s also much less work than filling, rolling, and baking enchiladas. And the leftovers are really good - just as good as the freshly made dish I’m so in love with this delicious casserole! It’s flavorful, filling, and easy to make. My entire family loves it and requests it often. The secret is in the seasonings. They make the dish truly taste like enchiladas, even without the tortillas. And not using tortillas means that this casserole isn’t just keto and gluten-free - it’s also easy to make.
Ingredients
Instructions
Recipe Card
Olive oil: I love cooking with this flavorful oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead. Aromatics: Garlic and onion. To season: Kosher salt, black pepper, chili powder, and ground cumin. Canned ingredients: Tomato sauce and diced chile peppers. Shredded chicken: I often use pre-cooked chicken breast. You can also use rotisserie chicken, but make sure to remove the skin. Fresh cilantro: It adds great flavor to this dish, but I know that some people dislike this herb. If you’re one of them, you can use parsley instead. Shredded cheddar: I like to use sharp or extra-sharp cheddar.
Prepare the enchilada sauce, using olive oil, onion, spices, and tomato sauce. Combine the shredded chicken with the sauce, green chiles, cilantro, and half the cheese. Transfer the mixture to a greased baking dish, sprinkle it with the remaining cheese, and bake until bubbly, for about 10 minutes in a 400°F oven. Serve immediately.
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