Chicken Enchilada Casserole (low carb, Keto)

Step 1

Preheat the oven to 350 degrees F. Place chicken breast on a baking sheet and bake for 25 minutes, or until cooked all the way through. Remove and chop or shred. Alternatively, use the instant pot to prepare chicken breast, or a rotisserie chicken (about 3 cups shredded chicken)

Step 2

Line a baking sheet with parchment paper. Place the flatbreads on the parchment paper and bake at 400 degrees F for 10 minutes until crispy. Let cool for a few minutes, then cut into 1 inch squares.

Step 3

While chicken and flatbreads are baking, make the enchilada sauce. In a saucepan, heat the enchilada sauce over medium heat. Once hot, stir in the creme fraiche and let it "melt". Remove from heat.

Step 4

Assemble the casserole in a 9x13 baking dish. Start with 1/3 of the cut flatbread across the bottom of the dish. Now pour on 1/3 of the enchilada sauce, then 1/3 of the chicken. Repeat for 2 more layers. Top with jack cheese and transfer to the oven.

Step 5

Bake for 25 minutes at 375 degrees F. Remove from the oven and let sit for about 5 minutes before cutting into squares and serving. Top with cilantro.