Low Carb Chicken Enchilada Casserole

Indulge in the bold flavors of this Low Carb Chicken Enchilada Casserole, a hearty and satisfying dish perfect for anyone seeking a guilt-free, Mexican-inspired meal. This casserole swaps out traditional tortillas for thinly sliced zucchini, creating a low-carb alternative without sacrificing that classic enchilada goodness. Packed with tender shredded chicken, sautéed bell peppers, zesty diced tomatoes with green chilies, and a rich enchilada sauce, every bite delivers layers of savory flavor. Topped with a gooey blend of cheddar and Monterey Jack cheese, this dish is baked to golden perfection in just 35 minutes. Garnished with fresh cilantro and green onions, it’s as visually appealing as it is delicious. Ideal for meal prepping or a family dinner, this casserole is the ultimate low-carb comfort food that everyone will love!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 tablespoon Olive oil
• 1.5 pounds Boneless, skinless chicken breasts
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 10 ounces Canned diced tomatoes with green chilies
• 1 cup Enchilada sauce
• 2 cups Cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 0.25 cup Cilantro, chopped
• 2 stalks Green onions, sliced
• 2 medium Zucchini, sliced into thin strips

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and season with salt, black pepper, garlic powder, and onion powder.

Step 3

Cook the chicken for about 5-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set it aside to cool slightly.

Step 4

Once the chicken is cool enough to handle, shred it using two forks.

Step 5

In the same skillet, add the diced red and green bell peppers and sauté for about 5 minutes until they are tender.

Step 6

In a large mixing bowl, combine the shredded chicken, sautéed peppers, diced tomatoes with green chilies, enchilada sauce, and half of the shredded cheddar cheese. Mix well.

Step 7

In a 9x13 inch baking dish, layer half of the zucchini strips to cover the bottom of the dish.

Step 8

Spread half of the chicken mixture evenly over the zucchini strips.

Step 9

Add another layer of the remaining zucchini strips and then top with the remaining chicken mixture.

Step 10

Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the top of the casserole.

Step 11

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 12

Remove the casserole from the oven and let it sit for a few minutes before serving.

Step 13

Garnish with chopped cilantro and sliced green onions before serving. Enjoy your delicious low carb chicken enchilada casserole!

Nutrition Facts

Serving size	(2308.2g)

Amount per serving	% Daily Value*
Calories	2862.8

Total Fat 151.4g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 918.3mg	0%
Sodium 5827.5mg	0%
Total Carbohydrate 68.0g	0%
Dietary Fiber 17.4g	0%
Total Sugars 28.7g
Protein 308.0g	0%

Vitamin D 78.8IU	0%
Calcium 2683.2mg	0%
Iron 15.5mg	0%
Potassium 4508.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 43.0%

Carbs: 9.5%