Low Carb Enchilada Casserole
This is such an easy dinner, you'll love all the flavor in this easy casserole dish. It's a meal your whole family will enjoy!
Servings 4 servings
Calories 390kcal
Equipment
- 9x11 casserole dish
Ingredients
- 4 cups cooked chicken I used cooked chicken breast but use your preference.
- ½ cup bell pepper diced
- ¼ cup sliced black olives
- 1 cup low carb enchilada sauce
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees. Spray casserole dish with non stick cooking spray.
- Dice the chicken into bite sized pieces. Evenly spread on bottom of casserole dish.
- Dice the bell pepper and slice the olives. Lay on top of the chicken.
- Pour over enchilada sauce, finish by topping the chicken mixture with shredded cheese.
- Cover with aluminum foil, bake for 30 minutes until hot and bubbly.
Notes
Optional toppings: dollop of sour cream, avocado slices, thinly sliced green onions, cilantro, Pico de Gallo - any of your favorite toppings!
Nutrition
Calories: 390kcal | Carbohydrates: 7g | Protein: 43g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 135mg | Sodium: 933mg | Potassium: 391mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1357IU | Vitamin C: 25mg | Calcium: 226mg | Iron: 2mg
