Keto-Friendly Enchilada Casserole
This is a recipe that I needed to be able to throw together quickly. Actually, my #2 kid is making the Keto-Friendly Enchilada Casserole. Now, she knows how to cook but according to my husband…nothing tastes as good as my food. #browniepointsforhim
Next time, we will go lighter on the cilantro EO or maybe use fresh. I’m not a big fan of cilantro but I know that it is supposed to “bring the flavors together.” Oh, and be a “bright note” on a heavy dish LOL. Clearly, I’m watching too much Guy’s Grocery Games.
Ingredients
4 cans of chicken, drained (you can use fresh, but I didn’t have any)
1 can chile peppers
Cilantro (I used 4 drops of doTerra essential oil)
Cheddar
Enchilada Sauce
Olive oil
Onion
Minced garlic
Seasoning
6 T. chili powder (or to taste start with less and add as your palate can handle)
Cumin
2 cans tomato sauce
1 c. water
Directions
In a pan, bring together the oil, onion, garlic, and seasoning. Saute till the onion is cooked through. Add the chili powder, cumin, tomato sauce, and water. Simmer till it thickens up.
In a bowl, add chicken, sauce, chile peppers, cilantro, cheddar, and the sauce. Stir well. Place in 13×9 greased dish. Add more cheddar on top. Cook at 350 for 15 minutes. Serve with cauliflower rice.
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