Keto Chicken Enchilada Casserole with Coconut Wraps
A layered keto enchilada casserole using coconut wraps instead of tortillas, filled with chicken, cheese, and enchilada sauce. Dairy-free and gluten-free!
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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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Heat avocado oil in a skillet over medium heat. Add onion and bell pepper, cook until softened.
- 3In a bowl, combine cooked chicken with onion and bell pepper mixture.
- 4Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- 5Layer coconut wraps, chicken mixture, and dairy-free shredded cheese. Repeat layers until all ingredients are used.
- 6Pour remaining enchilada sauce over the top and sprinkle with remaining dairy-free shredded cheese.
- 7Bake for 25-30 minutes, or until heated through and cheese is melted.
- 8Garnish with cilantro before serving.
Substitutions
Shredded Cheese → Dairy-Free Shredded Cheese
DAIRY
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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