Chicken Enchilada Casserole – Chicken Enchiladas – Low Carb Keto Mexican Recipe
Welcome all! Papa G here. Today I present
my Chicken Enchilada Casserole. If you’ve
been craving the taste of real Mexican
chicken enchiladas on your diet, look no
further. This incredibly delicious, easy
to make recipe will not only satisfy
your Mexican food craving, your family
and friends will never believe it’s low carb.
Let’s get started. You’ll need about
24 ounces of precooked chicken
for this recipe. I find using a
store-bought rotisserie chicken is the
easiest route that offers the most
flavor. Mine are on the small side, so
I’ll be using two of them. Just peel back
the skin and begin pulling and shredding.
You want to include both the white and
dark meat. After we’ve shredded the
chicken, we’ll begin making our sauce. To
a sauce pot on medium heat, add some
chicken stock; a little heavy cream; a bit
of salt; some ground black pepper; and
some chili powder. Give a mix to combine.
Now add a little xanthan gum and give
another mix. Continue stirring
occasionally as our sauce begins to
simmer and thicken. After about 7 to 10
minutes our sauce should look something
like this. We don’t want it too thick,
just something easy to pour. Add the
shredded chicken to a large mixing bowl.
Add one can of diced green chilies; some
chopped cilantro; diced pickled jalapenos;
8 ounces of sour cream; some salt; cumin;
garlic powder; and some onion powder. Give
a mix with your hands to fully combine and set aside.
Lightly oil a 9 by 13 inch baking dish.
I’ll be using my favorite low-carb
spinach tortillas for our casserole.
We’ll place five tortillas on a cutting
surface and cut into quarters; making 20
pieces. Align 10 of the tortilla
quarters on the bottom of the dish so
that the bottom is fully covered. Top the
tortillas with a 1/2 a cup of our sauce.
Add 1/2 a cup, or about 2 ounces of
Mexican blend cheese. Now add our chicken
mixture and spread evenly across the
dish. Add another half a cup of sauce to
the chicken. Now layer 6 slices of pepper
jack cheese over the chicken. Cover with
the remaining tortilla quarters. Add the
rest of the sauce. Spread the remaining 6
ounces of Mexican blend cheese over the
casserole; and finally top with a few
jalapeno slices. Cover with foil and bake
in the middle of a preheated 350°F
oven for 20 minutes. After 20 minutes,
uncover in bake an additional 5 to 7
minutes. Remove and let cool for about 10
minutes. Cut into 8 equal servings.
Garnish with some dried chives and enjoy
a taste of Mexico second to none!
There you have it folks! My Chicken
Enchilada Casserole. A wonderfully
delicious, low-carb recipe that’ll
satisfy any Mexican food craving. I hope
you enjoyed this video. If you did, please
like and consider subscribing. Thanks for
watching and I’ll see you next time.