Low Carb Chicken Enchilada Casserole
Looking for a delicious and guilt-free Tex-Mex dinner idea? This Low Carb Chicken Enchilada Casserole is the perfect twist on a comforting classic. Packed with juicy shredded chicken, vibrant bell peppers, and flavorful zucchini strips in place of traditional tortillas, this dish layers all your favorite enchilada flavors while keeping carbs in check. A mouthwatering blend of cheddar and Monterey Jack cheeses adds the ultimate gooey finish, while enchilada sauce and diced tomatoes with green chilies bring bold, spicy notes to every bite. Ready in under an hour, this casserole is a hearty, satisfying meal that’s ideal for low-carb enthusiasts or anyone craving a wholesome, homemade dinner. Garnished with fresh cilantro and green onions, it’s a feast for the senses that’s sure to impress! Perfect for weeknight dinners or meal prepping for busy schedules.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1.5 pounds Boneless, skinless chicken breasts
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 10 ounces Canned diced tomatoes with green chilies
- 1 cup Enchilada sauce
- 2 cups Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.25 cup Cilantro, chopped
- 2 stalks Green onions, sliced
- 2 medium Zucchini, sliced into thin strips
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and season with salt, black pepper, garlic powder, and onion powder.
Cook the chicken for about 5-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set it aside to cool slightly.
Once the chicken is cool enough to handle, shred it using two forks.
In the same skillet, add the diced red and green bell peppers and sauté for about 5 minutes until they are tender.
In a large mixing bowl, combine the shredded chicken, sautéed peppers, diced tomatoes with green chilies, enchilada sauce, and half of the shredded cheddar cheese. Mix well.
In a 9x13 inch baking dish, layer half of the zucchini strips to cover the bottom of the dish.
Spread half of the chicken mixture evenly over the zucchini strips.
Add another layer of the remaining zucchini strips and then top with the remaining chicken mixture.
Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it sit for a few minutes before serving.
Garnish with chopped cilantro and sliced green onions before serving. Enjoy your delicious low carb chicken enchilada casserole!
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 5828 mg | 253% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 28.7 g | ||
| Protein | 308.0 g | 616% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2683 mg | 206% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4508 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
