With layers of shredded chicken, cheese, and tangy tomatillo sauce, this easy-to-make Keto Chicken Tomatillo Enchilada Casserole is a perfect blend of flavors.
This is a super quick and easy dish to pull together, especially if you get a rotisserie chicken and already chopped cilantro and onions. I don’t suggest buying shredded cheese, though. I know it makes things more convenient, but it contains ingredients that keep it from sticking together that are best avoided.
The first step is to mix up the creamy tomatillo sauce. I love the tang of the tomatillos and lime juice. It adds such freshness and zip. The sour cream adds in a little fat and creaminess. And the cilantro elevates the flavor even more unless you’re one who has the weird cilantro-soap-tasting gene. If that’s you, we can’t be friends. Just kidding!
Note: the crushed roasted tomatillos I use are the Frontera brand.
Second step is to shred the chicken. Easy enough. Some stores even have fresh chicken already shredded.
Grate the pepper jack cheese. Feel free to substitute Monterey jack cheese if you prefer.
Now that all the hard stuff is taken care of, it’s time to assemble the layers. Put a few spoons full of the tomatillo sauce in the bottom of the greased baking dish. Add half the shredded chicken, then pour half the remaining tomatillo sauce over the chicken. Top with half the cheese. Repeat the layers, then top with the chopped onions. Easy peasy!
Put in oven and bake at 400F for 35 minutes. The top should just be starting to brown and the sides should be bubbling.
Remove from oven and allow to cool for 10-15 minutes. It helps to set up and makes it easier to serve.
Enjoy!
- 14.5 oz fire roasted crushed tomatillos
- 1/3 cup sour cream
- 1/4 cup chopped cilantro
- 3 Tbsp lime juice
- 2 tsp minced garlic
- 1/2 tsp sea salt
- 1 1/2 lbs shredded chicken about 6 cups
- 8 oz shredded pepper jack cheese about 3 chups
- 1/4 cup chopped onions
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Preheat oven to 400 F. Grease or spray a 7″ X 11″ baking dish.
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In medium bowl, mix together crushed tomatillos, sour cream, cilantro, lime juice, garlic, and sea salt.
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Add about 3 Tbsp of the tomatillo mixture to bottom of baking dish. Top with 1/2 the shredded chicken.
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Pour 1/2 the remaining tomatillo mixture over chicken. Top with 1/2 the pepper jack cheese.
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Add the remaining shredded chicken on top of cheese. Pour the rest of the tomatillo mixture over chicken. Top with remaining cheese.
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Sprinkle cheese with chopped onions.
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Place dish in preheated oven and bake for 35 minutes until top is starting to brown and sides are bubbling.
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Remove from oven and allow to cool for 10-15 minutes before serving.
*Nutritional label does not include net carbs, so I’ve added that below.
Total Carbs: 6g
Dietary Fiber: 1g
NET CARBS: 5g
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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If you’d like to learn more about the ketogenic way of eating, check out the keto beginner’s guide.
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