Primal Chicken Enchilada Casserole

This Primal Chicken Enchilada Casserole is a tasty and comforting dinner that is also keto-friendly. Shredded tender chicken is mixed with diced green chilies and enchilada sauce, and fragrant spices are added to taste. This casserole is rich and flavorful thanks to the layers of cheese. You can make it quickly and easily, and your whole family will love it

Ingredients:

• 2 cups cooked shredded chicken breast
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced green chilies
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

Instructions:

Preheat the oven to 375F 190C

In a mixing bowl, combine the cooked shredded chicken breast, enchilada sauce, diced green chilies, chopped fresh cilantro, ground cumin, chili powder, salt, and pepper

Mix well to combine

Spread half of the chicken mixture evenly in the bottom of a greased 9x13-inch baking dish

Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the chicken mixture

Repeat layers with the remaining chicken mixture and cheeses

Cover the baking dish with foil and bake in the preheated oven for 20 minutes

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly

Remove from the oven and let it cool slightly before serving

Garnish with additional chopped cilantro, if desired

Serve warm and enjoy