Description
This cozy enchilada bake layers tender shredded chicken with a velvety pumpkin enchilada sauce, gooey cheese, and low-carb tortillas. It’s creamy, spicy, and full of fall flavor—perfect for keto dinners or a family meal that feels like comfort in every bite.
Ingredients
For the Bake:
3 cups cooked shredded chicken
6 low-carb tortillas
1½ cups shredded Mexican blend cheese
Pumpkin Enchilada Sauce:
1 cup pumpkin purée
1 cup chicken broth
½ cup sour cream
1 tbsp olive oil
1½ tsp chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
Salt & pepper to taste
Optional: pinch of cayenne for heat
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13” casserole dish.
Make the sauce: In a saucepan, heat olive oil and stir in spices. Add pumpkin, broth, and sour cream. Whisk until smooth and simmer for 5 minutes.
Spread a thin layer of sauce on the bottom of the casserole dish.
Layer tortillas (cut to fit), chicken, cheese, and sauce—repeat until all ingredients are used, finishing with sauce and cheese on top.
Bake uncovered for 25–30 minutes until bubbly and golden. Let rest 5–10 minutes before serving.
- Category: Dinner
Nutrition
- Calories: 370
- Fat: 24g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 30g