Isn’t it lovely that even when you’re trying to watch what you eat, there are plenty of Tex-Mex meals ready to fill you up… without putting you behind on your goals?! Low-Carb Chicken Enchilada Casserole is one of those miracle dishes that tastes so good, you never even realize you’re missing out on some calories! Loaded with tons of melty cheese, these tender, saucy chicken breasts will make you happier than ever. You’ll actually be excited to eat dinner and you’ll even get a nice burst of protein, which are both great things! Eating better doesn’t have to be boring, and Low-Carb Chicken Enchilada Casserole is delicious proof of that!
Ingredients
For the casserole:
- 1 (10-ounce) can red enchilada sauce
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sour cream
- 2 pounds chicken breast, boneless and skinless
- 1 cup sharp cheddar cheese
Optional toppings:
- pico de gallo, to taste, homemade or store-bought
- guacamole, to taste, homemade or store-bought
- sour cream, to taste
- cilantro, to taste, chopped
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a bowl, mix the enchilada sauce, the cream cheese, and the sour cream together until smooth.
Step 4 –Place the chicken breasts flat in the prepared baking dish and pour the sauce mixture over them.
Step 5 –Evenly sprinkle the cheese over the top of the chicken-sauce mixture.
Step 6 –Bake the casserole until the chicken breasts reach an internal temperature of 165 degrees F, about 30-40 minutes.
Step 7 –Transfer the casserole from the oven and let it set, about 5-10 minutes.
Step 8 –Serve the casserole with your preferred optional toppings.
