Keto Green Chile Chicken Enchilada Casserole

Ingredients

• 2 lbs Chicken Breasts
• 8 oz Cream Cheese
• 1 cup Sour Cream
• 10 oz Canned Green Chiles
• 2 cups Shredded Cheddar Cheese
• 1 medium Onion
• 2 cloves Garlic
• 1 tbsp Olive Oil

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2Place the 2 lbs of Chicken Breasts in a pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Drain the chicken, let it cool slightly, then shred it using two forks.
3. 3In a large bowl, combine the 8 oz of Cream Cheese, 1 cup of Sour Cream, and the 10 oz of Canned Green Chiles. Mix until well combined.
4. 4Finely chop the medium Onion and mince the 2 cloves of Garlic. In a skillet, heat the 1 tbsp of Olive Oil over medium heat. Add the chopped onion and minced garlic and cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
5. 5In a 9x13 inch baking dish, spread half of the shredded chicken evenly over the bottom. Dollop half of the cream cheese and green chile mixture over the chicken. Sprinkle half of the 2 cups of Shredded Cheddar Cheese over the top.
6. 6Repeat the layering process: add the remaining half of the shredded chicken, then the remaining half of the cream cheese mixture, and finally the remaining half of the 2 cups of Shredded Cheddar Cheese.
7. 7Bake in the preheated oven for 30-35 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
8. 8Let the casserole cool for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to serve.

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