Description
A creamy, cheesy one-pan dish that’s easy to prepare and low-carb, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup green chili enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, green chili enchilada sauce, 3/4 cup of the cheese, sour cream, bell pepper, onion, garlic powder, salt, and pepper in a large mixing bowl. Stir until everything is evenly mixed.
- Pour the mixture into a greased baking dish, spreading it out evenly.
- Sprinkle the remaining cheese over the top of the mixture.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is beautifully bubbly and golden brown.
- Garnish with fresh cilantro before serving. Enjoy your low-carb meal!
Notes
For a dairy-free version, use a dairy-free sour cream and cheese alternative. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.