Keto Chicken Enchilada Casserole

Ingredients

• Rotisserie Chicken

  Costco

  12 oz or 340g

• Cream of chicken soup

  Canned, condensed

  1 can (10.75 oz) or 305g

• Sour cream

  Reduced fat, cultured

  3 cup or 726g

• Monterey cheese

  Includes Pepper Jack

  1 package (6 oz) or 170g

• Butter

  Unsalted

  2 tbsp or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Sweet, raw

  1 onion or 331g

• Anaheim Chile

  Chiles/Fresh Chiles - Melissa's

  1 pepper or 45g

• Chili peppers

  Green, canned

  ⅓ cup or 46g

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Garlic

  Raw

  2 clove or 6g

Directions

1. Preheat oven to 350 degrees. Shred chicken, and set aside. Dice peppers, onions, garlic and chili pepper. Add butter to skillet and melt butter on medium high heat. Sautee the onions, Anaheim chili, bell pepper, garlic, and green onions in butter until softened. In a large bowl and combine the chicken, soup, sour cream, green chilis, grilled onion mixture and ¾ package of pepper jack cheese together.
2. Slice zucchini lengthwise, creating long strips with a vegetable slicer. Grab a large casserole dish. Spray with cooking spray and line bottom with zucchini slices, creating one layer. Pour 2 cup of chicken mixture on top and spread evenly. Create second layer of zucchini slices on top of chicken mixture. Cover with remaining chicken mixture. Cover with remainder cheese.
3. Bake for 40-45 minutes. Makes about 8 servings. 1 serving is 1 1/2 cup. Also can slice into 8 even squares.