One of our favorite pre-Keto meals was enchilada casserole filled with chicken, cheese, corn and black beans. Now, we can enjoy all the flavors without all the carbs. You could make this without any tortillas or you could use low carb corn ones like Susalia.
Keto Enchilada Filling
3-4 lbs rotisserie chicken, deboned and shredded
1 small zucchini, diced
1/2c olives, drained and sliced
4oz can green chilis
1c green enchilada sauce, divided (we use mild Las Palmas)
4oz salsa verde (optional, really kicks up the heat factor)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp onion powder
1c shredded cheese (we use a cheddar/jack blend)
8 - 6" low carb corn tortillas (optional, we use Susalia)
Topping
1/2c shredded cheese (we use a cheddar/jack blend)
1/4 sour cream
1/2c green enchilada sauce, divided (we use mild Las Palmas)
1. Preheat oven to 325°. Prepare an 8x8 or 7x10 baking dish with oil or cooking spray. Spread 1/4c of enchilada sauce in the pan. Spread out 4 tortillas on top of the sauce. Cut to fit, if necessary
2. In a large mixing bowl, combine all ingredients for the filling except for the tortillas. Pour the filling evenly over the tortillas.
3. Cover with remaining 4 tortillas. Cut to fit, if necessary.
4. Spread 1/4c of enchilada sauce over the tortillas. Top with 1/2c shredded cheese.
5. Bake 25-30 minutes or until cheese bubbles and browns. Remove from oven and let it stand for ten minutes before slicing.
6. Combine the sour cream and remaining 1/4c enchilada sauce, then drizzle on top just before serving. Enjoy!
Serves 6.
TIP: For a different flavor swap 1c cauliflower rice for zucchini.
Note: this recipe makes a small pan but can easily be doubled and baked in a 9x13 pan.
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