Sour Cream Chicken Enchilada Casserole (Keto, GF)

Sour Cream Chicken Enchilada Casserole (Keto, GF)

from wholelottayum.com
30 min

A creamy one pan chicken enchilada casserole that cooks in less than 30 mins, PLUS it's a low carb, gluten free, and keto chicken enchilada casserole too.

Ingredients

  • 1.5 lb shredded chicken
  • 3/4 cup enchilada sauce
  • 1 tablespoon olive oil
  • 1 4 oz can green chilis
  • 1-2 tablespoon taco seasoning
  • 1/2 cup chicken broth
  • 1/2 cup sour cream
  • 1/4 cup cream cheese
  • 1.5 cups+ shredded cheddar cheese

Directions

  1. 1

    Start with pre-cooked chicken. You can choose to use boiled chicken, roasted chicken, instant pot chicken, or even store-bought rotisserie.

  2. 2

    Shred the chicken with forks, meat claws, or an electric mixer. 

  3. 3

    Place your skillet over medium-low heat and add the oil. Once your oil is warm, add chicken broth, cream cheese, and sour cream, and cook until everything is melted and well combined. 

  4. 4

    Add in taco seasoning, chilis, and enchilada sauce, and stir to combine.

  5. 5

    Add the shredded chicken to the skillet and simmer until heated through. Top with shredded cheese.

  6. 6

    Place the skillet in the oven and broil for 3 mins to melt cheese if want it browned and crispy. Otherwise, cover the skillet with a baking pan and simmer until melted, 10 mins on the stovetop.

  7. 7

    Top with optional garnishes and serve immediately.