“Keto Fiesta: Creamy Chicken Enchilada Casserole with Spicy Roasted Veggies”
Discover a mouthwatering keto Tex-Mex dinner recipe - Creamy Chicken Enchilada Casserole with Spicy Roasted Veggies! This scrumptious dish features tender chicken and roasted vegetables in a creamy sauce, all wrapped up in tortillas and topped with melted cheese. Perfect for your next family gathering or special occasion, this recipe is sure to impress with its stunning presentation and rich flavors.
Allergens
Dairy, Gluten (in tortillas)
Ingredients
- 2 cups cooked chicken breast, shredded 1 cup sour cream 1 cup shredded Monterey Jack cheese 1 can (4 oz) diced green chilies 8 large flour tortillas 2 tbsp olive oil 1 medium zucchini, sliced 1 medium yellow squash, sliced 1 red bell pepper, sliced 1 tsp paprika 1 tsp ground cumin Salt and black pepper, to taste
Instructions
- a. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. b. In a large bowl, combine chicken, sour cream, half of the Monterey Jack cheese, and green chilies. Mix well. c. Spread 1/4 cup of the chicken mixture onto each tortilla, roll them up, and place seam side down in the prepared baking dish. d. In a large skillet, heat olive oil over medium high heat. Add zucchini, yellow squash, and red bell pepper, and sauté for 5 minutes or until tender. Season with paprika, cumin, salt, and black pepper. e. Pour the roasted vegetables over the rolled tortillas in the baking dish. Top with the remaining Monterey Jack cheese. f. Bake for 20 25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it rest for 5 minutes before serving.
Chef’s Insight
To add a smoky flavor, try adding a pinch of smoked paprika to the roasted vegetables.
Notes
Be sure to shred the chicken breast into small pieces for easier rolling and even cooking.