Description
A comforting and cheesy keto-friendly enchilada casserole that’s simple to make and perfect for family gatherings.
Ingredients
Scale
- 2 Tbsp Avocado Oil (30 mL)
- ½ medium Yellow Onion, finely chopped (approx. ¾ cup / 85g)
- 3 cloves Garlic, minced
- 3 Tbsp Chili Powder (21g)
- 2 tsp Ground Cumin (6g)
- 1 tsp Dried Oregano (2g)
- 1 can Diced Tomatoes with Green Chiles (10 oz / 283g), undrained
- 1 cup Chicken Broth (240 mL)
- 2 ½ lbs Boneless Skinless Chicken Thighs (1.13 kg)
- 4 oz Full-Fat Cream Cheese, softened and cubed (113g)
- 3 cups Shredded Mexican Cheese Blend, divided (336g)
- ½ cup Fresh Cilantro, chopped (20g)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the avocado oil in a large, 12-inch oven-safe skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it has softened, about 4-5 minutes.
- Add the minced garlic, chili powder, cumin, and oregano to the skillet. Stir constantly for about 45 seconds until the spices are very fragrant.
- Pour in the undrained can of diced tomatoes with green chiles and the chicken broth. Stir everything together, scraping up any flavorful bits from the bottom of the skillet. Bring the sauce to a low simmer.
- Gently place the chicken thighs into the simmering sauce. Reduce the heat to low, cover the skillet, and allow the chicken to poach for 18-20 minutes, or until it is cooked through and tender.
- Using tongs, carefully remove the cooked chicken from the skillet and place it in a large bowl. Use two forks to shred the meat into bite-sized pieces.
- Return the skillet with the sauce to medium heat. Add the cubed cream cheese and stir until it melts completely into the sauce, creating a rich and creamy base. Turn off the heat.
- Add the shredded chicken back into the creamy sauce in the skillet. Stir in 2 cups of the shredded cheese and the chopped cilantro until everything is evenly combined.
- Smooth the top of the chicken mixture. Sprinkle the remaining 1 cup of shredded cheese evenly over the surface. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the cheese is fully melted and bubbly. Let it rest for 5 minutes before serving.
Notes
Serve with fresh toppings like cilantro, sliced avocado, or sour cream. Great alongside a side salad or keto-friendly nachos.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg
Keywords: keto, enchilada, casserole, cheesy, comfort food