Keto Chicken Enchilada Casserole (W/Homemade Enchilada Sauce)
A great recipe for a Mexican kick on enchilada casserole keto style.
| Servings | Prep Time |
| 8 to 10 | 1hour |
| Cook Time |
| 40 |
|
|
Ingredients
Enchilada Sauce
- 3oz grass fed butter
- 1 tsp kosher sea salt
- 3tsp ground cumin
- 2tsp dried oregano
- 2tsp ground coriander
- 2tsp onion powder
- 1/4 to 1/2tsp cayanne pepper
- 1 1/2tbsp xylitol
- 12oz passataTomato puree
- 1/2tsp ground pepper
Chicken Enchilada Casserole
- 2cup keto enchilada sauce
- 2/3cup raw sour cream
- 4tsp garlic powder
- 4tsp onion powder
- 2tsp kosher sea salt
- 1tsp ground black pepper
- 1 to 2tbsp chili powder
- 2lb pastured chickencooked and shredded
- 1 red pepperseeded and diced
- 1 large head of cauliflower riceraw
- 2cups raw cheddar cheeseshredded
- 1/2cup sliced black oliveschopped
- 2tbsp fresh cilantrochopped
Instructions
Enchilada Sauce
- Place the butter in a saucepan over medium heat.
- Add all ingredients except the tomato puree and sauté for 3 minutes, or until fragrant.
- Add the tomato puree and stir well.
- Simmer the sauce for 5 minutes to infuse the spices. Add a little water if you like your sauce to be thinner and adjust the seasoning to your taste. Use straight away or cool for 30 minutes before pouring into a heatproof jar and storing in the fridge for up to 2 weeks.
Chicken Enchilada Casserole
- Preheat your oven to 350F.
- In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, chili powder, salt, and pepper. Whisk together.
- Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.
- Add the cauliflower rice to the base of your casserole dish and spread evenly.
- Spoon over the chicken mixture and smooth out.
- Sprinkle over the cheddar cheese.
- Bake for 25-30 minutes, until the cheese is golden brown.
- Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!
Recipe Notes
