Keto Enchilada Casserole
Best Keto Chicken Enchiladas
The best chicken enchilada recipe is a low-carb and keto dream thanks to the Crepini egg thins. Stuffed with chicken, cheese, and sour cream to satisfy everyone.
- 1.5 C cooked chicken shredded
- 3/4 C jack & cheddar cheese shredded
- 1/2 C sour cream full fat
- 6 each Crepini Egg Thins
- 3/4 C enchilada sauce Trader Joes red
- 1/2 C jack & cheddar cheese shredded, for topping
In a medium-sized mixing bowl add the shredded chicken, 3/4 C cheese, and sour cream. Mix to combine.
Preheat oven to 375°. Spray a large baking dish with non-stick cooking spray. Then add a thin layer evenly over the bottom of the baking dish as shown above.
Place a Crepini on a plate and along the center of the egg thin place about 3 Tb of filling. Spread it evenly in a line across the entire distance of the center of the Crepini egg wrap, as shown above. It is ok to take it to the edge but remember to leave the top and bottom parts of the circle clear so this will wrap easily and not burst open from being overfilled. Fold the top and bottom of the Crepini over the enchilada filling. It should look like this. Once each is filled, lift carefully and line them up in the baking dish one by one as they are completed.
Once all 6 are rolled and in the baking dish, they are ready for the toppings. Top with more enchilada sauce so that the entire top surface is covered but not soggy. Then sprinkle with the remaining 1/2 cup of shredded cheese.
Bake for 20 minutes in a preheated 375° oven. Once done baking, let the dish rest about 2-3 minutes so the filling can set a bit.
Once a bit cool, using a spatula transfer to your plate. You can add more toppings like avocado, fresh lime juice, cilantro, hot sauce, or more sour cream!
For each enchilada the nutritional information, based on recipe ingredients =
233 calories –
13g fat –
16g protein –