Cheesy Chicken Enchilada Casserole (No Tortillas)Rich, creamy, and full of taste, yet no carbohydrates from the tortillas. Perfect for meal prep or feeding a crowd.⭐ Ingredients (for 8 to 10 people)Protein and Veggies3 cups of cooked shredded chicken, either from a rotisserie or produced at home1 tiny onion, cut into pieces1 small bell pepper, chopped up½ small zucchini, cut into small pieces (optional)1 to 2 chopped jalapeños (optional for heat)½ cup of sliced black olives (optional, but shown)Sauce and spices1 cup of sour cream8 ounces of softened cream cheese1 cup of shredded cheddar1 cup shredded Monterey Jack or Mexican blend½ cup of heavy cream1 tablespoon of taco seasoning (make sure it doesn’t have any added sugar)1 tsp garlic powder1 tsp of onion powderAdd salt and pepper to taste.For the top1–1½ cups of shredded cheese combined🍽 Instructions1. Get the oven ready.Set the oven to 375°F (190°C). Grease a large casserole or foil baking pan.2. Sauté the VeggiesIn a skillet:Add a little olive oilCook onion, bell pepper, zucchini, and jalapeños until softAdd olivesSet aside.3. Make the Creamy SauceIn a large bowl mix:Sour creamCream cheeseHeavy cream1 cup cheddar1 cup Monterey JackTaco seasoningGarlic powderOnion powderSalt & pepperStir until smooth (microwave 20–30 seconds if you need to soften the mixture).4. CombineAdd the shredded chicken and sautéed veggies into the sauce bowl.Mix everything very well.5. Assemble the CasseroleSpread the mixture evenly into your baking dish.Top with 1–1.5 cups shredded cheese.6. BakeBake 25–30 minutes, or until bubbly and golden brown on top.Broil for 1–2 additional minutes if you want a crispy, browned finish.⭐ Serving Suggestions (Keto-Friendly)Great WithA dollop of sour creamSliced avocadoPickled jalapeñosFresh cilantroKeto coleslawChopped green onionsDrink PairingsIce-cold water with limeUnsweetened iced teaSparkling waterKeto margarita (sugar-free)Diet soda occasionally
