It is a beautiful thing when simple and delicious collide! This Keto Chicken Enchilada Casserole takes less than 10 minutes to throw together and is the epitome of a no-fuss meal. You get all the delicious flavor of traditional enchiladas, with little effort and minimal carbs. That is my idea of winning!
As someone who loves to cook, it may surprise you just how many nights I find myself standing in the kitchen wishing I were anywhere else.
Cooking for fun is one thing. Somehow, when I am exhausted, having three people staring at me waiting for me to produce dinner sucks the fun out of it. Do you ever feel that way?
On those days when I am not in the mood, I skip anything complicated or fussy. It is dishes like this Keto Chicken Enchilada Casserole that I turn to.
It is so good! You've got all of the flavors of enchiladas in a fraction of the time. And without the carbs. I'd call that a win.
Don't miss my other Keto Casserole Recipes, like this Keto Chicken Pot Pie and Eggplant Lasagna.
How to Make Keto Enchilada Casserole
Tips & Tricks
- Since this recipe is so simple, much of the flavor will come from the enchilada sauce you use. I like to make my own and freeze it, so a quick meal is always at hand, but you can find keto-friendly enchilada sauce in some stores. Just make sure you read the label!
- If you don't have shredded chicken on hand, pick up a rotisserie chicken at the grocery store.
- I don't recommend using pre-shredded cheese. It is often coated in ingredients that contain carbs to prevent it from sticking. Additionally, freshly grated cheese just tastes better!
Variations
- Add ½ teaspoon Mexican oregano to the meat mixture.
Use Monterey Jack or Pepper Jack cheese in place of the cheddar. - This recipe is also great with Keto Slow Cooker Beef instead of the chicken.
- You can use a keto-friendly taco seasoning mix in place of the seasonings.
Keto Chicken Enchilada Casserole
Ingredients
- 1 cup keto enchilada sauce or any keto-friendly brand
- 1 pound cooked and shredded chicken
- 1 cup sour cream
- 4 ounces diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 8 ounces shredded cheddar divided.
- Optional Toppings: Cilantro Green Onion, Guacamole, Shredded Lettuce, Olives, Sour cream, Jalapeños, Avocado, Tomato
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, stir together the chicken, sour cream, green chilies, chili powder, garlic, powder, smoked paprika, and half of the cheddar. Season to taste with salt and pepper
- Put 2 tablespoons of the enchilada sauce in the bottom of a 8 x 8 casserole dish.
- Top with the chicken mixture then the remaining enchilada sauce.
- Sprinkle with the remaining cheese and bake for 25 minutes.
- Garnish with desired toppings, and serve warm.
Notes
Variations
- Add ½ teaspoon Mexican oregano to the meat mixture.
- Use Monterey Jack or Pepperjack cheese in place of the cheddar.
- This recipe is also great with Keto Slow Cooker Beef instead of the chicken.
- You can use a keto-friendly taco seasoning mix in place of the seasonings.
Tips & Tricks
- Since this recipe is so simple, much of the flavor will come from the enchilada sauce you use. I like to make my own and freeze it, so a quick meal is always at hand, but you can find keto-friendly enchilada sauce in some stores. Just make sure you read the label!
- This recipe can be made a day ahead of time and kept covered in the refrigerator.
- You may also freeze this for up to one month. (Leave the cheese off if you are planning on freezing it and add it at the last minute.) I sometimes make one for now and one to freeze for later.
- If you don't have shredded chicken on hand, pick up a rotisserie chicken at the grocery store.
Kirsten says
Great recipe.
Key is the homemade enchilada sauce - perfect!!!!
Wendy Polisi says
So glad that you enjoyed it!
Robyn says
Turned out great! Served it with your Cilantro Lime Rice.
It was all so good!
Wendy Polisi says
So glad you liked it!
Susan says
Hi, I didn't have chicken but had everything else essential. I had hamburger meat, cooked it in a skillet with some onion, added in the orher ingredients, cook a few minutes and serve with salad. Thank you so much, Wendy, for this delicious dinner recipe that is keto and very versatile!