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By Annessa Brady
Sour Cream Chicken Enchilada Casserole (Keto, GF)
7 steps
Prep:10minCook:20min
A creamy one pan chicken enchilada casserole that cooks in less than 30 mins, PLUS it's a low carb, gluten free, and keto chicken enchilada casserole too.
Updated at: Thu, 17 Aug 2023 11:32:48 GMT
Nutrition balance score
Unbalanced
Glycemic Index
23
Low
Glycemic Load
1
Low
Nutrition per serving
Calories377.3 kcal (19%)
Total Fat29.7 g (42%)
Carbs5.3 g (2%)
Sugars1.8 g (2%)
Protein21.7 g (43%)
Sodium664.1 mg (33%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Start with pre-cooked chicken. You can choose to use boiled chicken, roasted chicken, instant pot chicken, or even store-bought rotisserie.
Step 2
Shred the chicken with forks, meat claws, or an electric mixer.


Step 3
Place your skillet over medium-low heat and add the oil. Once your oil is warm, add chicken broth, cream cheese, and sour cream, and cook until everything is melted and well combined.





Step 4
Add in taco seasoning, chilis, and enchilada sauce, and stir to combine.



Step 5
Add the shredded chicken to the skillet and simmer until heated through. Top with shredded cheese.

Step 6
Place the skillet in the oven and broil for 3 mins to melt cheese if want it browned and crispy. Otherwise, cover the skillet with a baking pan and simmer until melted, 10 mins on the stovetop.
Step 7
Top with optional garnishes and serve immediately.
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Notes
72 liked
7 disliked
Delicious
Easy
Go-to
Makes leftovers
Kid-friendly