This post contains affiliate links. Please read our disclosure policy.
If you’re looking for an easy Keto chicken enchilada casserole recipe, this is it! This dish is simple to make and can be tailored to your own taste preferences. Plus, it’s a great way to use up leftovers.
Easy Keto Chicken Enchilada Casserole
Easy Keto Chicken Enchilada Casserole is a low carb, high fat dish that is perfect for those on the keto diet. It’s made with chicken, cheese, and a variety of spices, and it’s baked in a casserole dish until it’s hot and bubbly. This dish is hearty and filling, and it’s sure to satisfy your cravings for Mexican food. Keto Chicken Enchilada Casserole is also easy to make, and it can be made ahead of time and reheated when you’re ready to eat.
If you are like me, then you love a good enchilada. But, the traditional enchilada can be high in carbs and calories. That is why I love this keto chicken enchilada casserole. It has all of the delicious flavors of a traditional enchilada, but it is much lower in carbs and calories.
How To Make Keto Chicken Enchilada Casserole
For this recipe, you will need both ingredients for the chicken and the homemade enchilada sauce. Here’s what you’ll need:
- Spices– For the chicken and enchilada sauce, you’ll need cumin, garlic powder, salt, pepper, chili powder, and coriander seed to season it.
- Chicken– I use leftover shredded rotisserie chicken, but you can easily pick one up from your local grocery store.
- Tortillas– Since this recipe is keto-friendly, you will want to get low carb tortillas like Carb Balance which only has 4 net grams of carbs.
- Spicy cheddar cheese– This gives your dish a spicy kick, but you could use regular cheddar cheese if you want it less spicy.
- Onions– You will need a diced red onion for the chicken and garnish, and you will need a yellow onion for the homemade enchilada sauce.
- Bell peppers– You will need to saute the bell peppers for both the enchilada stuffing and the enchilada sauce.
- Green chiles and jalapenos– Both chilies and jalapenos are going to give this dish a spicy kick. If you aren’t a fan of hot, leave them out.
- Tomatillos– Tomatillos are kind of like a Mexican tomato. If you don’t have any, you can substitute an under ripe tomato with a squeeze of lime juice.
- Olive oil– I use extra virgin olive oil for the sauce, but you can use any oil you prefer.
- Minced garlic– I use fresh garlic cloves, but you could use minced garlic from a jar as well.
- Sour cream– You do want to use full fat sour cream. Since this is keto-friendly, fats and protein are important.
- Garnishes– Cilantro and green onion are totally optional, but make delicious garnishes.
Although this chicken enchilada casserole seems like a lot of work, it’s actually quite easy to whip up. Follow the steps below!
- First, preheat your oven to 375?. Then, heat a deep skillet or frying pan over medium high heat.
- In a small mixing bowl, combine the cumin, garlic powder, salt, pepper, chili powder, and coriander seed and mix together. Then, separate the mixture into two equal halves.
- After the pan has heated, add the olive oil and swirl to coat the bottom. Next, add the canned chilis, tomatillos(skin down), onion, jalapeno, and bell pepper to the pan.
- Sauté the veggies for 7 minutes, then flip the tomatillos.
- While the veggies are cooking, shred the cheese.
- Add half the seasonings and minced garlic to the veggies and sauté for another 2-minutes. Then, remove them from the heat.
- Pour the veggies into a food processor or blender and puree them until smooth.
- Next, set aside ½ cup of the sauce. Then, pour the remaining into a medium sized mixing bowl and combine it with sour cream.
- Add the chicken to a large mixing bowl and combine it with red onion, bell peppers, and the remaining seasoning.
- Pour in the creamy enchilada sauce that’s mixed with sour cream and toss the chicken to coat.
- Pour all but 2 tbsp of the reserved ½ cup of enchilada sauce into the casserole dish. use a spatula to spread evenly to cover the surface.
- Assemble the enchiladas. Add a 1” wide layer of shredded cheese down the center of each tortilla strip. Top with 2-3 tbsp of chicken. Tightly roll and place into the casserole dish. Repeat with all tortillas.
- After the enchiladas are in the casserole dish, spread the remaining enchilada sauce over the top. Then, cover them with the rest of the cheese.
- Bake the casserole in the center rack of the oven for 15-minutes.
- Garnish with cilantro, green onions, and red onions if you choose.
Serve and Enjoy!
Tips and Tricks to Perfect Chicken Enchilada Casserole and FAQs:
- Use pre-cooked chicken breasts or rotisserie chicken to save time. Leftovers work great for this recipe.
- To keep this dish low in carbs, use a keto-friendly tortilla substitute such as lettuce wraps or low-carb tortillas.
- If you want extra flavor, top this keto chicken enchilada casserole with diced avocado.
FAQs
For this keto chicken enchilada casserole, you will bake it at a low temperature so it doesn’t burn. Bake it at 375ºF.
Although it seems like a long process, the prep time is only 10-minutes, and the cook time is 25-minutes. So, this recipe should be ready to eat in just 35-minutes.
Yes! Keto Chicken Enchilada Casserole is a nutritious and delicious meal. The chicken is a great source of protein, and the cheese and tortillas provide essential nutrients like calcium and vitamins A and C. Plus, this dish is low in carbs and calories, making it a great choice for those on a keto diet.
To make this casserole ahead of time, simply prepare it as directed and then refrigerate it until you’re ready to bake it. When you’re ready to bake the casserole, simply preheat the oven and bake it as directed.
Leftover chicken enchilada casserole can be stored in an airtight container in the refrigerator. It will last about 4-days. Keep in mind that the longer it’s in the refrigerator, the more the tortillas absorb, so they will become soggy.
Yes, this casserole can be frozen. Simply prepare the casserole as directed and then place it in a freezer-safe container. When you’re ready to enjoy the casserole, thaw it in the refrigerator overnight and then reheat it in the oven.
What To Serve With Chicken Enchilada Casserole
This casserole is a hearty meal all on its own, but it does pair nicely with other Mexican sides. Try it with Black Bean Salad, Spicy Garlicky Beans, or Grilled Corn With Cilantro Cashew Pesto.
If you’re looking for other knockout keto and low carb dishes, check out some of our recent favorites:
For more delicious keto recipes, click here.
Keto Chicken Enchilada Casserole Recipe
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
CONNECT WITH SWEET C’S!
Be sure to follow me on social media and get in on all the fun!
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Keto Chicken Enchilada Casserole Recipe
Ingredients
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chili powder
- ½ tsp coriander seed
- 2 cups shredded rotisserie chicken
- 7 Low carb tortillas
- 6 oz block Spicy cheddar cheese
- 1 red onion diced + more for garnish
- 2 bell peppers diced
- Enchilada Sauce
- 2 tbsp extra virgin olive oil
- 1 can diced green chiles
- 2 tomatillos halved
- 1 yellow onion roughly chopped
- 2 jalapeños seeded and roughly chopped
- 2 bell peppers roughly chopped
- 2 garlic cloves minced
- ½ cup full fat sour cream
- Garnish
- Chopped Cilantro
- Chopped Green onion
Instructions
- Preheat the oven to 375*
- Heat a deep skillet or frying pan over medium high heat.
- Combine cumin, garlic powder, salt, pepper, chili powder, and coriander seed in a small bowl or ramekin and mix. Separate into 2. *Half will be used with the enchilada sauce and the remaining half will be used with the chicken.*
- Once the pan is hot add the olive oil and swirl to coat the bottom of the pan.
- Add the canned green chilis, tomatillos skin side down, onion, jalapeño, and bell pepper to the pan. Sauté for 7 minutes, then flip the tomatillos.
- While the vegetables saute, shred the cheese.
- Next, add the minced garlic, cumin, salt, pepper, chili powder, and coriander seed. Stir and sauté for 2 minutes. Remove from heat.
- Pour into a food processor or blender and purée until smooth.
- Set aside ½ cup of the enchilada sauce. Pour the remaining into a medium mixing bowl and combine with sour cream.
- Add the rotisserie chicken to a large mixing bowl. Combine with red onion, bell peppers, and remaining seasoning.
- Once thoroughly mixed, pour in the creamy green enchilada sauce and toss to coat.
- Pour all but 2 tbsp of the reserved ½ cup of enchilada sauce into the casserole dish. use a spatula to spread evenly to cover the surface.
- Prepare the enchiladas. Add a 1” wide layer of shredded cheese down the center of each tortilla strip. Top with 2-3 tbsp of chicken. Tightly roll and place into the casserole dish. Repeat with all tortillas.
- Spread remaining enchilada sauce over the tortillas. Cover with the rest of the cheese and place onto the center rack of the oven. Bake for 15 minutes.
- Garnish with chopped cilantro, green onions, and red onions. Enjoy!
