Keto Chicken Enchilada Casserole with Coconut Wraps

Ingredients

• 3 cups Cooked Chicken
• 12 wraps Coconut Wraps
• 2 cups Enchilada Sauce
• 1/2 medium Onion
• 1 medium Bell Pepper
• 2 cups Dairy-Free Shredded Cheese
• 1 tbsp Avocado Oil
• 1/4 cup Cilantro

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Heat avocado oil in a skillet over medium heat. Add onion and bell pepper, cook until softened.
3. 3In a bowl, combine cooked chicken with onion and bell pepper mixture.
4. 4Spread a thin layer of enchilada sauce in the bottom of a baking dish.
5. 5Layer coconut wraps, chicken mixture, and dairy-free shredded cheese. Repeat layers until all ingredients are used.
6. 6Pour remaining enchilada sauce over the top and sprinkle with remaining dairy-free shredded cheese.
7. 7Bake for 25-30 minutes, or until heated through and cheese is melted.
8. 8Garnish with cilantro before serving.

Substitutions

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