Bariatric Low Carb Chicken Enchilada Casserole
A comforting, cheesy low-carb chicken enchilada casserole that's quick to prepare and perfect for busy evenings.
Ingredients
Base
- 12 oz cooked chicken, cubed or shredded (about 1 lb raw; rotisserie is perfect)
- 1.5 cups enchilada sauce (pick a mild or medium, whatever your family digs)
Mix-ins & flavor
- 4 oz diced green chiles (adds gentle heat and tang)
- 1/4 cup cilantro, chopped (optional but freshens the whole dish)
Cheese & topping
- 1.5 cups shredded Mexican cheese blend, divided (use part inside, part for top)
- to taste Greek yogurt for garnish (optional — creamy, tangy swap for sour cream)
Instructions
Preparation
- Preheat your oven to 375°F. Get an 8×8 casserole dish out and spray or rub lightly with oil.
Mixing
- In a large bowl, toss together the cooked chicken, enchilada sauce, half of the shredded cheese, chopped cilantro, and diced green chiles.
Baking
- Spoon the mixture into the prepared 8×8 dish. Sprinkle the remaining cheese over the top and bake for about 15 minutes.
Serving
- Let it rest a couple minutes out of the oven. Garnish with extra chopped cilantro and a dollop of Greek yogurt.
Notes
Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat in a 325°F oven. For freezing, portion into airtight containers and freeze up to 3 months.