Keto Chicken Enchiladas Verdes Casserole

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My Keto chicken enchiladas verdes casserole is a vegetable powerhouse! This easy keto casserole combines all of the flavors of enchiladas verdes in an awesome make-ahead meal without all the carbs!

Photo Credit: Becki Yoo, RD, LD for AliMillerRD.com

Further Food Nutritionist Commentary:

What I love about this chicken enchiladas recipe is that it is loaded with veggies! The peppers, squash, avocado and kale all contribute to each serving providing 120% of your daily Vitamin C needs and 30% of your Vitamin A needs. Each serving contains only 6g of carbs and 21g of protein so if you are limiting carbs and still want a protein-rich, satisfying meal, this is for you!

By Liz Lederman

Keto Chicken Enchiladas Verdes Casserole

  • Prep Time: 10-15 minutes
  • Cook Time: 1-2 hours
  • Servings: 8

Ingredients

2 pounds pasture raised chicken thighs
1 cup salsa verde
1 cup chicken bone broth
1 cup full fat organic sour cream (alternatively can use Greek Yogurt)
1 tablespoon avocado oil
1 onion, diced
4 cloves garlic, minced
1-2 jalapeno peppers, minced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 small zucchini, sliced into half moons
2 small yellow summer squash, sliced into half moons
4 cups baby kale
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
1/4 cup pickled jalapenos
1 avocado, diced

Instructions

  1. Place the chicken thighs along with the salsa verde and bone broth in a stockpot or dutch oven and cook over medium heat until chicken is cooked through, stirring to ensure the bottom doesn’t burn.
  2. Once cooked through, reduce to a simmer and continue to cook until able to shred with a fork, about 45 minutes to 1 hour.  (Alternatively, you can do this step in a pressure cooker on high for about 40 minutes or crockpot for 4 hours on high).
  3. Stir in the sour cream or Greek Yogurt to create a creamy sauce.
  4. In the meantime, heat the avocado oil over medium heat and add the onion, sauté until translucent  then add the garlic and jalapenos. Cook until fragrant, then add the bell peppers and sauté  stirring, about 7-8 minutes until softened and beginning to brown.
  5. Add the zucchini and yellow squash and cook an additional 5-7 minutes until softened but not mushy. When the chicken is fork-tender, remove from heat and shred.
  6. Preheat the oven to 350 F. In a casserole dish or large cast iron skillet, cover the base with a layer of the vegetable mixture. Layer about half of the baby kale on top. Add a layer of the chicken with the salsa verde, then one more layer kale and a final layer of vegetables.
  7. Top with the shredded cheese. Place in the oven for 30-40 minutes, until cheese is melted and bubbling. Top with chopped cilantro, pickled jalapenos and diced avocado.
Place the chicken thighs along with the salsa verde and bone broth in a stockpot or dutch oven and cook over medium heat until chicken is cooked through, stirring to ensure the bottom doesn’t burn. Once cooked through, reduce to a simmer and continue to cook until able to shred with a fork, about 45 minutes to 1 hour.  (Alternatively, you can do this step in a pressure cooker on high for about 40 minutes or crockpot for 4 hours on high). Stir in the sour cream or Greek Yogurt to create a creamy sauce. In the meantime, heat the avocado oil over medium heat and add the onion, sauté until translucent  then add the garlic and jalapenos. Cook until fragrant, then add the bell peppers and sauté  stirring, about 7-8 minutes until softened and beginning to brown. Add the zucchini and yellow squash and cook an additional 5-7 minutes until softened but not mushy. When the chicken is fork-tender, remove from heat and shred. Preheat the oven to 350 F. In a casserole dish or large cast iron skillet, cover the base with a layer of the vegetable mixture. Layer about half of the baby kale on top. Add a layer of the chicken with the salsa verde, then one more layer kale and a final layer of vegetables. Top with the shredded cheese. Place in the oven for 30-40 minutes, until cheese is melted and bubbling. Top with chopped cilantro, pickled jalapenos and diced avocado.

Nutrition Information

Per Serving: Calories: 365; Total Fat: 27 g; Saturated Fat: 11 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 102 mg; Sodium: 382 mg; Potassium: 352 mg; Carbohydrate: 9 g; Fiber: 3 g; Sugar: 4 g; Protein: 21 g

Nutrition Bonus:

Vitamin C: 121%; Vitamin A: 30%; Iron: 10%; Calcium: 18%

 

Kick up the heat, and the anti-inflammatory properties, with a dash of our Daily Turmeric Tonic!

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