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!
Keto Chicken Enchilada Casserole is Simply Delicious!
As someone who loves to cook, it may surprise you just how many nights I find myself standing in the kitchen wishing I was anywhere else.
Cooking for fun is one thing. Somehow when I am exhausted having four 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.
I always keep enchilada sauce on hand, and most often, I have shredded chicken. That means this recipe takes just 10 minutes of hands-on time.
And…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.
Want to make it a little fancier?
There are so many things you can add to it to jazz it up – cilantro, green onion, guacamole, shredded lettuce, olives, sour cream, jalapeños, avocado, tomato…
I love how this allows everyone in the family to customize their meal without me having to get involved.
How to Make Keto Enchilada Casserole
1 First, preheat your oven to 400 degrees. In a large bowl, stir together . Season to taste with salt and pepper.
2 Next, place 2 tablespoons of enchilada sauce at the bottom of an 8 x 8 casserole dish. Top with the chicken mixture.
3 After that, add the remaining enchilada sauce.
4 Finally, sprinkle with cheese and bake for 25 minutes. Garnish with toppings and serve warm.
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.
- 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!
Suggested Toppings
- Cilantro
- Green onion
- Guacamole
- Shredded lettuce
- Olives
- Sour cream
- Jalapeños
- Avocado
- Tomato
Variations
- Add 1/2 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.
Other Keto Casseroles to Try:
- Fuel your comfort food cravings with this delicious Keto Chicken Pot Pie.
- You won’t believe how much this delicious Eggplant Lasagna tastes like the real thing.
- Are you looking for more casserole inspiration? Don’t miss this collection of Keto Casserole Recipes.
Keto Chicken Enchilada Casserole Recipe
This Keto Chicken Enchilada Casserole comes together in the time it would take you to run to the store for a frozen entree. (Which would likely, taste terrible and contain both carbs and ingredients you can’t pronounce.) Don’t miss my suggested toppings to take this casserole flavor to the next level.
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 1/2 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.
Nutrition
Other Mexican Inspired Low Carb Recipes to Try:
- This Mexican Taco Skillet comes together in just 30 minutes and is one the whole family will love!
- Start your day with deliciousness thanks to this Mexican Breakfast Hash!
- Taco Egg Muffins are delicious and perfect for meal prep!
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