Keto Enchilada Casserole w/ Spaghetti Squash.

You may be surprised to hear this: Mexican food is great for keto! Whenever we eat out at a Mexican restaurant, my go-to meal is Fajitas. Obviously, skip the tortillas and beans & rice, but steak or chicken with bell peppers and onions on a sizzling platter with a side of guac and sour cream is a solid keto meal – heck, throw some cheese on there if you’re feeling crazy.

I love enchiladas just as much as I love fajitas, but you’re not going to find keto-friendly enchiladas if you dine out. So, I’ll just make my own! 😉

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Ingredients

  • 1 tbsp canola oil
  • 1 tbsp xanthan gum
  • 1 28 oz can of enchilada sauce
  • 1.5 cups of chicken broth
  • 1.5 lbs boneless, skinless chicken thighs (or breast, if you prefer)
  • 1 spaghetti squash – cooked and shredded
  • 1/2 tbsp garlic powder
  • 1 tbsp cumin
  • salt & pepper to taste
  • 8oz of cheddar cheese – shredded
  • green onion for garnish (optional)
  • sour cream for garnish (optional)
  1. Preheat oven to 400*
  2. Heat canola oil over medium-high heat and whisk in the xanthan gum. Cook for 2-3 minutes then add enchilada sauce and chicken broth. Mix well and make sure the xanthan gum doesn’t stick to the bottom of the pan.
  3. Turn the heat to medium-low and add the chicken thighs to the sauce. Cover and simmer for 20-25 minutes until chicken is tender.**
  4. While the chicken cooks, mix the garlic powder, cumin, salt & pepper, 1/2 cup of enchilada sauce from the chicken and spaghetti squash together. Spread the spaghetti squash in the bottom of a cooking sprayed 8×8 baking pan. Cook for 15-25 minutes.
  5. Remove chicken from the sauce with a slotted spoon and shred on a cutting board, return to the sauce.
  6. Use a slotted spoon to spoon the chicken onto the spaghetti squash, add desired amount of sauce (you’ll have leftovers), top with cheddar cheese and bake for 10 minutes.
  7. Top with green onion & sour cream and ENJOY!

 

**Cooking the chicken in the enchilada sauce gives it so much flavor & by “watering down” the enchilada sauce, you save on carbs but the xanthan gum keeps the sauce at an ideal consistency.

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