White Chicken n’ Pork Belly Enchilada Bake

White Chicken n’ Pork Belly Enchilada Bake

Our keto take on classic mexican enchiladas. So good you will definitely be going back for seconds.

Servings: 8 Total Time: 1 hour



  • 2 cups shredded chicken (rotisserie)
  • 1 onion diced
  • 1 red bell pepper diced
  • 4 sheets cut da carb
  • 1 cup cooked diced pork belly
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 oz LonoLife Chicken Broth
  • 1 cup sourcream
  • 4 cans diced green chiles
  • 2 cups shredded cheddar jack cheese
  • 1 cup shredded monterey jack cheese
  • 1/2 cup heavy cream


1) Sauté onion, bell pepper, and pork belly together. After 5-7 minutes add garlic. Sauté for 1 min.

2) Add bone broth and heavy cream. Cook for 8 minutes until slightly reduced. Season accordingly with salt and pepper. Turn off heat and let cool before adding sour cream. If too hot, sour cream will curdle. Add sour cream and set aside.

3) Turn on oven to 375 F.

4) Assemble a cut da carb sheet, then put a big spoon of cream sauce, then chicken, then cheddar jack cheese, then green chiles.

5) Repeat 3 times until the last layer of cut da carb (4th sheet). Pour all remaining cream sauce on top. Layer with monterey jack cheese and last can of green chiles.

6) Bake for 20 minutes with a foil cover.

7) Remove foil cover and broil for 5 minutes.

8) Let cool a bit and serve!

Source: Desiree @ketoassbih

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