Keto Green Chile Chicken Enchilada Casserole

Ingredients

• 3 cups shredded Cooked chicken
• 8 oz Cream cheese
• 1 cup Sour cream
• 1 can (10 oz) Green enchilada sauce (gluten-free)
• 2 cups Shredded Monterey Jack cheese
• 1 medium diced Onion
• 0.25 cup chopped Cilantro
• 6 medium Cauliflower tortillas
• 1 tablespoon Olive oil

Instructions

1. 1Preheat your oven to 375°F (190°C). Use the 1 tablespoon of olive oil to lightly grease the bottom and sides of a baking dish.
2. 2In a large bowl, combine the 3 cups of shredded cooked chicken, 8 oz of cream cheese, 1 cup of sour cream, 5 oz (half of the 10 oz can) of gluten-free green enchilada sauce, 1 medium diced onion, and 0.25 cup of chopped cilantro. Stir these ingredients together until they are well combined.
3. 3Pour 2.5 oz (half of the remaining 5 oz) of the gluten-free green enchilada sauce into the bottom of the prepared baking dish. Spread it into a thin, even layer across the bottom.
4. 4Take one of the 6 medium cauliflower tortillas and place it on a clean surface. Spoon about 1/4 cup of the chicken mixture onto the center of the tortilla. Roll the tortilla up tightly and place it seam-down in the baking dish. Repeat this process for all 6 cauliflower tortillas, arranging them snugly in a single layer in the dish.
5. 5Pour the remaining 2.5 oz of gluten-free green enchilada sauce evenly over the rolled tortillas in the baking dish. Then, sprinkle the 2 cups of shredded Monterey Jack cheese over the top of the casserole.
6. 6Place the baking dish in the preheated oven. Bake for 25 to 30 minutes at 375°F (190°C), or until the cheese is completely melted, bubbly, and lightly golden brown around the edges.
7. 7Carefully remove the casserole from the oven. Serve the Keto Green Chile Chicken Enchilada Casserole immediately.

Substitutions

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