No Tortilla Chicken Enchiladas
Indulge in the ultimate low-carb comfort food with these No Tortilla Chicken Enchiladas, a deliciously savory twist on a classic favorite! Packed with tender shredded chicken, creamy enchilada sauce, tangy sour cream, and a blend of melted cheddar and Monterey Jack cheeses, this casserole-style dish layers all the classic enchilada flavors without the tortillas. Enhanced with the bold kick of green chilies, aromatic spices like cumin and garlic powder, and a sprinkle of fresh cilantro, this recipe is perfect for those craving a gluten-free or keto-friendly enchilada alternative. Ready in just 45 minutes, these enchiladas are a weeknight dinner lifesaver—and with optional black olives for a briny garnish, you can easily customize it to your palate. Serve it with a side of Mexican rice or a fresh avocado salad for a satisfying, crowd-pleasing meal!
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Recipe Information
Ingredients
- 3 whole Cooked chicken breasts
- 2 cups Enchilada sauce
- 1.5 cups Shredded cheese blend (cheddar and Monterey Jack)
- 1 cup Sour cream
- 1 4-ounce can Canned diced green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.25 cup Chopped fresh cilantro
- 0.25 cup Sliced black olives (optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Shred the cooked chicken breasts into thin strips or pieces using two forks or your hands.
In a medium-sized mixing bowl, combine the enchilada sauce, sour cream, diced green chilies, cumin, garlic powder, salt, and pepper. Mix well until smooth.
Lightly coat a 9x13-inch baking dish with cooking spray.
Spread a thin layer of the enchilada sauce mixture onto the bottom of the baking dish to prevent sticking.
Layer one-third of the shredded chicken evenly across the bottom of the dish.
Pour one-third of the enchilada sauce mixture over the chicken and spread it evenly. Sprinkle one-third of the shredded cheese on top.
Repeat the layers two more times, finishing with the remaining cheese on top.
If using, sprinkle sliced black olives and chopped cilantro over the top layer as garnish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden on top.
Let the enchiladas rest for 5 minutes before slicing and serving. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 6590 mg | 287% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 28.6 g | ||
| Protein | 242.5 g | 485% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1757 mg | 135% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2718 mg | 58% | |
*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.
