Keto Chicken Enchilada Casserole

While a classic enchilada dish involves rolling tortillas with stuffing of choice and covering in sauce - this  keto enchilada casserole is much easier  and healthier to make!

It uses a layering technique, similar to a lasagana, and more specifically, similar to my Low Carb Lasagna.

To make this Keto Chicken Enchilada Casserole you use zucchini slices, rather than tortillas for a lightened up enchilada dish!

What do you need:

• 2 large zucchini
  • Substitute yellow squash if you don't have zucchini
• Red Enchilada Sauce
  • You can use green if you prefer!
• Cooked Shredded Chicken
  • Omit to make this a vegetarian enchilada
• Corn
• Cottage Cheese
  • Substitute ricotta if you prefer
• Refried Beans
  • I like refried black beans, or try regular black beans
• Green Chiles
• A small amount of quinoa
• Shredded Mexican Cheese

Optional Toppings:

• sliced cherry tomatoes
• avocado
• fresh cilantro

If you aren't looking for a keto enchilada dish, you can absolutely add tortilla layers to this casserole! Slice tortillas into strips and layer with zucchini slices.

How to make this low carb enchilada casserole:

 

1. Preheat oven to 375 and then slice all zucchini (long ways) about ⅛ of an inch thick.  I use a mandolin, or you could use a cheese slicer with a blade, or a knife!
2. Line 2 sheet pans with zucchini slices, sprinkle with salt, and bake for 10 minutes. The salt allows the zucchini to sweat out excess water. After 10 minutes, take out zucchini and pat excess water dry with paper towels
3. In a mixing bowl, empty refried beans and microwave about 20 seconds to allow beans to mix.
4. Stir in green chiles, cottage cheese, and ½ tsp of salt with beans.
5. In a 8 X 12 baking dish, cover the base of the dish with enchilada sauce and about ¼ cup quinoa.
6. On top of thin quinoa layer, add a layer of zucchini, bean mixture, corn, and then chicken.
7. Repeat sauce, zucchini, bean mix, corn, and chicken until top of dish. Finish with any remaining sauce.
8. Cover with foil and bake for 30 minutes.
9. Add shredded cheese and bake for 10 more minutes.
10. Serve with favorite toppings!

Tips for the best keto chicken enchilada casserole:

• Reducing water content is the name of the game!
• Since zucchini is 95% water, we want to make sure everything is as dry as possible.
• Baking and patting zucchini dry first helps get rid of excess water.
• Make sure chicken and corn are patted dry as well. Sometimes if you lightly strain corn it will container excess juice.
• If after baking you notice extra water - slightly tip edge of dish to drain water.
• The purpose of the small amount quinoa is to absorb the excess water. While quinoa isn't keto it is a very small amount meant to be an absorbing agent.

Leftovers:

Since zucchini is so full of water, this dish will not freeze well. However, it lasts about 4 days in the fridge!

Over the Spoon for:

Keto Enchiladas

A high protein and low carb meal

A great use for extra zucchini

 

Could anyone else eat Mexican food every day? If you like this healthy enchilada recipe you should try my Chicken Fajita Casserole or Mexican Breakfast Casserole.