Delicious, hot and bubbly chicken enchilada casserole has all the flavor of traditional enchiladas, without the carbs. It’s also much less work!
This wonderfully healthy and flavorful chicken enchilada casserole has all the flavors of chicken enchiladas, without the extra carbs and gluten.
How do you make enchilada casserole in the oven?
It’s such an easy recipe! So much easier than making enchiladas. Simply layer shredded baked chicken breast, chile peppers, enchilada sauce and grated cheddar. To keep it low carb, omit the beans and the tortillas, and bake until hot and bubbly.
This enchilada casserole isn’t just healthier – it’s also a lot less work than traditional enchiladas!
We used to have a wonderful neighbor. She came here from Mexico as a kid. She loved everything about the USA and was so proud when she got her citizenship and was able to vote. But in her cooking she remained loyal to her Mexican upbringing.
She used to invite us for dinner once in awhile, and almost always, she made chicken enchiladas. They were so incredibly good! The seasoning was out of this world, the chicken tender and flavorful, the cheese sharp and bubbly. My kids loved it too, even the Picky Eater.
These days I eat a low carb diet, but I suspect that if we were still her neighbors, I would have made an exception for those amazing enchiladas!
Since those enchiladas are no longer part of our life, I do find that this healthy enchilada casserole is a good substitute. And you know what? The Picky Eater likes it too. 😀
Why is this enchilada casserole healthier than enchiladas?
Obviously it depends on your definition of “healthy.” But this casserole has no tortillas, so it’s lower in calories and it’s gluten free. Non celiac gluten sensitivity is very real! And although corn tortillas should be gluten free, cross contamination means they are often not. I also make it without beans, which reduces the carb load even further.
As you can see in the nutrition info below, a serving of this cassrols has 300 calories, 10g carbs and 4g fiber. A serving also has almost 400 mg potassium, and 20% – 30% of your daily requirement of vitamin A, C, calcium and phosphorus.
According to fitday.com, 2 chicken enchiladas with beans and cheese have around 400 calories, 43g carbs and 9g fiber.
How to serve chicken enchilada casserole?
What about leftovers?
Leftovers of this tasty enchilada casserole keep well in the fridge for 3-4 days. Reheat them in the microwave on 50% power, or in a 300°F oven.
More easy casseroles you might enjoy
- Olive oil spray
- 1 tablespoon olive oil
- 1 onion, minced (6 oz)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced garlic
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 (15 oz) can tomato sauce (no salt/sugar added)
- 1/2 cup water
- 2 lb. cooked boneless skinless chicken breast, shredded (from 4 large chicken breasts)
- 1 (4 oz can) diced green chile peppers
- 1/2 cup packed minced fresh cilantro (1 oz)
- 2 cups shredded sharp cheddar
- Preheat oven to 400 degrees F. Spray a 9 X 13 baking dish with olive oil spray.
- Prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, black pepper, chili powder and cumin, and cook 30 seconds, until fragrant. Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
- In a large bowl, combine the shredded chicken, the enchilada sauce, chile peppers, cilantro and 1 cup cheese.
- Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese.
- Bake, uncovered, until cheese is melted, about 10 minutes. Serve immediately.