Serving: 1 pieceCalories: 643 kcalCarbohydrates: 13 gNet Carbohydrates: 9 gProtein: 47 gFat: 45 gFiber: 4 g
SERVES 12 Servings
COOK 3 hours 25 minutes
PREP 20 minutes
TOTAL 20 minutes


  • If using crockpot liner, place liner In crockpot
  • Add 1/3 of Frontier Enchilada Sauce
  • Salt and pepper chicken thighs
  • Add layer of seasoned thighs to crockpot
  • Add another 1/3 of Frontier Enchilada Sauce
  • Add 2nd layer of seasoned chicken
  • Drizzle remaining Frontera Enchilada Sauce to top layer of thighs
  • Add 1 Cup of chicken bone broth to crockpot and cook on low for 6 hours or on high for 3-4 hours
  • Chicken will fall apart easily when done.
  • Remove chicken and shred. Set aside.
  • In large bowl add sour cream and 1.5 Cups of chicken drippings. Stir together.
  • Add all remaining ingredients plus 1 Cup of cheese to bowl and mix together.
  • In ungreased casserole dish add one layer of Hilo Chips
  • Add 1/2 shredded chicken on top of Hilo Chips
  • Add 1/2 of sour cream mixture to top of chicken
  • Repeat layers
  • Add a final layer of Hilo Chips and sprinkle remaining cheese on top
  • Cover and bake at 350 degrees for 20 minutes.
  • Remove cover and bake 5 minutes longer or until cheese starts to bubble and turn light brown.
  • Garnish with more sour cream, guacamole, salsa, or use as a dip with more chips.
  • ENJOY!


You can use any low carb tortilla chip for this recipe. I prefer Hilo branch Nacho flavor.
If you want to dip your chips into the casserole, simply add chicken into the sour cream mixture without the chips and bake in a round casserole dish. Use fresh Hilo chips to dip. 
Fauxrito Keto Casserole


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