Chicken Enchilada Casserole Pie

Chicken Enchilada Casserole Pie

Chicken Enchilada Casserole Pie

Chicken Enchilada Casserole Pie {low carb, gluten-free, nut-free, keto}

2 cups cooked chicken, pulled/chopped into bite size pieces
2 cups spaghetti squash, cooked, dethreaded and chopped into ½ inch pieces
2 cups shredded cheddar
½ recipe Easy Peasy Enchilada Sauce (recipe below)
½ cup salsa
½ cup sour cream
l/2 tsp kosher salt
½ tsp black pepper

Make enchilada sauce (Or use 1 cup of canned enchilada sauce). While thickening, chop or shred your chicken (I like to make this as a “leftover special” after I’ve made grilled or roasted chicken and spaghetti squash as stand alone meals, cut your spaghetti squash and shred your cheese.

Mix everything except 1 cup of cheese in a deep dish pie plate or 8×8 pan. Top with cheese and bake for 20-30 minutes.

Serve with additional salsa, cheese and sour cream, if desired.

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