Description
A simple and satisfying low-carb casserole perfect for family dinners and meal prep.
Ingredients
Scale
- 2 cups leftover cooked chicken or turkey, shredded
- 1 cup cream cheese, softened
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, avocado
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the softened cream cheese, 1 cup of shredded cheese, garlic powder, onion powder, chili powder, salt, and pepper in a mixing bowl. Mix until smooth.
- Stir in the shredded chicken or turkey until well combined.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Add the chicken mixture on top and spread it evenly.
- Pour the remaining enchilada sauce over the chicken mixture and sprinkle the remaining cheese on top.
- Bake for 25-30 minutes or until it’s bubbly and the cheese melts beautifully.
- Let it cool for a few minutes before serving.
- Top with sour cream, cilantro, or avocado if desired.
Notes
Make sure the cream cheese is softened for easy mixing. For added spice, consider adding jalapeños or diced green chilies. Use different types of cheese for a unique flavor profile. You can prep the casserole ahead of time and bake it when you’re ready to eat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Keto, Chicken, Enchilada, Casserole, Low-Carb, Dinner