It is a beautiful thing when simple and delicious collide! This Keto Chicken Enchilada Casserole takes less than 10 minutes to throw together and is the epitome of a no-fuss meal. You get all the delicious flavor of traditional enchiladas, with little effort and minimal carbs. That is my idea of winning!
– 1 cup keto enchilada sauce or any keto-friendly brand – 1 pound cooked and shredded chicken – 1 cup sour cream – 4 ounces diced green chilies – 1 tablespoon chili powder – 1 teaspoon garlic powder – 1 teaspoon smoked paprika – 8 ounces shredded cheddar divided. – Optional Toppings: Cilantro Green Onion, Guacamole, Shredded Lettuce, Olives, Sour cream, Jalapeños, Avocado, Tomato
– Preheat oven to 400 degrees. – In a large bowl, stir together the chicken, sour cream, green chilies, chili powder, garlic, powder, smoked paprika, and half of the cheddar. Season to taste with salt and pepper
– Top with the chicken mixture then the remaining enchilada sauce.