Description
A comforting one-pan keto dish packed with protein and flavor from green chili and cheese.
Ingredients
Scale
- 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 diced green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, green chili enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper in a large mixing bowl.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle the shredded cheese and diced green onions evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Use rotisserie chicken to save time on cooking and shredding. Adjust the spice level by varying the amount of green chili sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg