Our Low Carb Chicken Enchilada Casserole takes layers of tortillas, sauce, chicken and cheese to create this family favorite. This freezer friendly recipe is a great make ahead meal.
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How to Make Freezer Friendly Chicken Enchiladas Low Carb
Cris here. We have made a version of this casserole for years and years. It is truly one of our favorites. So, when readers asked me last week to start sharing freezer cooker recipes, I knew this would be the first one I should share! And, let me tell you, my family was so happy! They LOVE this recipe and not only did we get to enjoy it for dinner, now we have several in our freezer for future dinners!
This recipe can be made to eat right away or made to freezer. Our favorite thing to do is to make one to eat and one to freeze. Half the mess with twice the diners done!
Tips for Freezing Casseroles
- We like to divide a typical 9 x13 casserole into two 9 or 8 inch pie plates or square casserole dishes. This allows us to make one casserole last two dinners throughout the month. I prefer pie plates for this casserole because the round tortillas work well in a round dish. Squares can be used if needed.
- Air and heat are the freezer meal enemies. Before freezing, make sure your casserole is at room temperature and you have sealed the dish using plastic wrap to reduce the amount of air in the dish. Then add a lid and/or foil.
- Always label with recipe name , date made and any special instructions. You think you will remember… but trust me, label. I just use a sharpie and write on the foil.
- If using glass or ceramic pie plates or casserole dishes take special care to to expose them to extreme changes in temperature. Always bring a dish to room temperature before freezing or baking.
- Casseroles should be good 1-3 months in the freezer.
- Thaw casseroles in the refrigerator for 1 day before baking. Set casserole out on the counter for 30 minutes before baking.
How to Make Chicken Enchiladas Low Carb
- In this casserole, we reduce the number of tortillas needed by layering them like a lasagna, instead of rolling them like burritos. We also use low carb tortillas to bring down the carb count.
- Additionally, we choose to use Salsa Verde in this recipe instead of Green Enchilada Sauce to also reduce the carb count.
- Pair this dish with a side salad to reduce portion size and bring carb counts down even further.
General Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.
Low Carb Chicken Enchilada Casserole (Freezer Friendly)
Our Low Carb Chicken Enchilada Casserole takes layers of tortillas, sauce, chicken and cheese to create this family favorite. This freezer friendly recipe is a great make ahead meal.
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Servings: 8 -12
Calories: 610kcal
Ingredients
- 3 lbs Cooked Boneless Skinless Chicken Shredded
- 6 low carb tortillas
- 1 cup sour cream
- 1 cup salsa verde
- 3 cups Shredded Extra Sharp Cheddar Cheese Divided
- 2 Tablespoons Sliced Olives optional
Instructions
- Mix sour cream and salsa verde together in a bowl.
- In a separate bowl, mix shredded chicken with 1 cup of shredded cheese.
- Take two 9 or 8 inch pie plates or square casserole dishes and spoon a little of the sour cream sauce into the bottom of each pan.
- Place a tortilla into each pan and spread a little sauce over each one.
- Take half of the chicken mixture and divide it between the two pans, placing the chicken on top of the tortilla.
- Place another tortilla on top of the chicken in each pan.
- Again, spread sauce over each tortilla and then divide the remaining chicken between the two pans.
- Place the final tortilla in each pan and spread sauce on top, Pouring remaining sauce over top of the two casseroles.
- Take remaining cheese and top the two casseroles.
- Sprinkle olives over the top, if desired.
- If eating immediately, bake at 350 for 15-20 minutes.
- If freezing, cover in plastic wrap and press out as much air as possible. Then top with foil.
- See notes for thawing instructions.
Video
Notes
- We like to divide a typical 9 x13 casserole into two 9 or 8 inch pie plates or square casserole dishes. This allows us to make one casserole last two dinners throughout the month. I prefer pie plates for this casserole because the round tortillas work well in a round dish. Squares can be used if needed.
- Air and heat are the freezer meal enemies. Before freezing, make sure your casserole is at room temperature and you have sealed the dish using plastic wrap to reduce the amount of air in the dish. Then add a lid and/or foil.
- Always label with recipe name , date made and any special instructions. You think you will remember… but trust me, label. I just use a sharpie and write on the foil.
- If using glass or ceramic pie plates or casserole dishes take special care to to expose them to extreme changes in temperature. Always bring a dish to room temperature before freezing or baking.
- Casseroles should be good 1-3 months in the freezer.
- Thaw casseroles in the refrigerator for 1 day before baking. Set casserole out on the counter for 30 minutes before baking.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.
Nutrition
Calories: 610kcal | Carbohydrates: 4g | Protein: 43g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 187mg | Sodium: 644mg | Potassium: 461mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1026IU | Vitamin C: 4mg | Calcium: 356mg | Iron: 2mg | Net Carbs: 3g
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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This was amazing! And great comfort food! I was going to put some of it in the freezer but it didn’t make it that far. I added a can of diced jalapeños to the sauce which works great if you like mildly spicy foods.
Ha! That’s awesome! I’m so glad you enjoyed it so much! I love how you made the recipe your own. Sounds yummy!