Low Carb Chicken Enchilada Casserole

You can still enjoy all the flavors of chicken enchiladas but with a healthy low carb twist with this easy and delicious low carb chicken enchilada casserole.

This low carb chicken enchilada casserole is made with simple ingredients that you probably already have on hand. All you need is frozen brown rice, bell peppers, onion, shredded chicken, enchilada sauce, salsa, and low fat or dairy free cheese. It's also a great way to use up leftover cooked chicken.

The best part about this low carb chicken enchilada casserole is that it's so easy to make. Just combine all of the ingredients in a large bowl, pour it into a baking dish, and bake for 20 minutes. That's it! This low carb chicken enchilada casserole is also a great option for meal prep. You can make it ahead of time and reheat it for a quick and easy weeknight meal.

This recipe is gluten free, can be made low fat or dairy free.

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Prep Time 5

Cook Time 30

Servings 4 servings

Ingredients

3 cups frozen brown rice or already cooked rice (do not use uncooked rice)
2 diced bell peppers
1 sweet onion diced
2 cups shredded chicken
1 1/2 cups enchilada sauce
1 cup salsa
1 cup cherry tomatoes halved
1 1/2 cups low fat cheddar cheese or dairy free cheese

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large baking dish, combine the cooked brown rice, bell peppers, onion, shredded chicken, enchilada sauce, salsa, and cherry tomatoes. Mix.
Sprinkle the cheese on top.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Serve warm.

Notes

To serve: Let the casserole cool slightly before serving. Serve warm with your favorite toppings, such as sour cream, guacamole, or chopped cilantro.

To store in the fridge: Let the casserole cool completely before storing. Cover the casserole tightly with plastic wrap or foil. Store the casserole in the fridge for up to 3 days.

To store in the freezer: Let the casserole cool completely before storing. Wrap the casserole tightly in plastic wrap or foil. Place the casserole in a freezer-safe container. Freeze the casserole for up to 3 months.

To reheat: Thaw the casserole overnight in the fridge. Preheat the oven to 350 degrees F (175 degrees C). Remove the casserole from the fridge and let it sit at room temperature for 30 minutes. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly. You can also microwave it as well in a microwave safe dish.