Sour Cream Chicken Enchilada Casserole (Keto, GF)

 Sour cream chicken enchilada casserole is about to become your favorite way to get this creamy, one-pan skillet meal on your table! Bursting with flavor but low in carbs, this keto chicken enchilada casserole contains all of the Mexican flavors you love without the carbohydrates your eating lifestyle wants you to stay away from. On the table in under 30-minutes from start to finish, sour cream chicken enchilada casserole is a whole lotta easy and a WHOLE LOTTA YUM!

Ingredients

• 1.5 lb shredded chicken
• 3/4 cup enchilada sauce
• 1 tbsp olive oil
• 1  4 oz can green chilis
• 1-2 Tbsp taco seasoning
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1/4 cup cream cheese
• 1.5 cups+ shredded cheddar cheese

Instructions

• Start with pre-cooked chicken. You can choose to use boiled chicken, roasted chicken, instant pot chicken, or even store-bought rotisserie.
• Shred the chicken with forks, meat claws, or an electric mixer. 
• Place your skillet over medium-low heat and add the oil. Once your oil is warm, add chicken broth, cream cheese, and sour cream, and cook until everything is melted and well combined. 
• Add in taco seasoning, chilis, and enchilada sauce, and stir to combine.
• Add the shredded chicken to the skillet and simmer until heated through. Top with shredded cheese.
• Place the skillet in the oven and broil for 3 mins to melt cheese if want it browned and crispy. Otherwise, cover the skillet with a baking pan and simmer until melted, 10 mins on the stovetop.
• Top with optional garnishes and serve immediately.