Low Carb Chicken Enchilada Casserole

Chicken Enchilada Casserole


  • 1 lb. boneless chicken breast
  • 1 large onion
  • 1 or 2 red peppers
  • 3 tablespoons minced garlic
  • 3oz cream cheese
  • 8oz shredded cheddar cheese
  • 1 small can enchilada sauce
  • 1 cup sliced black olives
  • 1/2 cup chopped chives
  • sour cream


  1. Preheat oven to 300°F
  2. chop and sautée onion and pepper in oil
  3. slice chicken breast into strips and tenderize (place strips in ziplock baggy and beat with tenderizer, skillet, or something)
  4. start to sautée chicken in skillet with garlic until c. 70 to 80% done (c. 1 to 2 minutes).
  5. Add cream cheese, garlic, half (4oz) of the cheddar, and enchilada sauce to chicken and continue to sautée briefly until cheese is all gooey and melty.
  6. Layer chicken into 9×12 or 9×13 baking dish with any remaining sauce/cheese from pan.
  7. Top chicken with onions and peppers, sprinkle on remaining shredded cheddar cheese, chives, and black olives
  8. Bake at 425°F for 15 to 20 minutes
  9. Serve with frijoles refritos and topped with a dollop of sour cream

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