This Keto Chicken Enchilada Casserole recipe satisfies even the strongest enchilada cravings. Made with just 5 ingredients, it couldn’t be any easier–or delicious!
Want more low carb enchiladas in your life? You’ll love this Chicken Enchilada Soup! Or give these easy avocado tacos a try next!
Why this Recipe Works
- Made with my Homemade Enchilada Sauce for zesty flavor and no added sugars!
- Using leftover shredded chicken makes this recipe quick and easy.
- Topped with bubbly melted cheese.
- Low carb, Keto and Paleo friendly meal.
You don’t need tortillas to make the best Chicken Enchilada Casserole. This meal is perfect when you need a FAST dinner option that’s light in carbs.
Like all good casseroles, it’s layered with an amazing combination of flavors, textures and sauces. From the sauce to the cheesy topping, every bite is better than the last!
Ingredient Notes
Enchilada Sauce. Whip up a batch of my homemade enchilada sauce recipe for this casserole. Most store bought sauces contain added flours and sugar.
Shredded chicken. You can use leftover cooked chicken or pick up a rotisserie chicken.
Chopped green chilies. We use canned green chilies, drained, to top the casserole.
Cheddar cheese. Feel free to swap the cheddar for Monterrey Jack or your favorite Mexican cheese blend.
Cooking Instructions
Making this Keto casserole is almost laughably easy!
You’ll start by combining the enchilada sauce with cream cheese. Fold the chicken mixture into this sauce.
Then, pour the chicken into a greased casserole dish. Top with green chilies and the cheese.
Bake the enchilada casserole for 15 to 20 minutes. It’s ready to come out of the oven when the cheese is nice and bubbly.
It tastes so good served piping hot!
Tips and Tricks
- Serving suggestions. Top servings of this casserole with avocado slices, sour cream and cilantro for a fresh finish. Or a big dollop of guacamole!
- Soften the cream cheese. Take the cream cheese out of the fridge 20 minutes before you start cooking. Softened cream cheese melds easier with the enchilada sauce.
- Shred your own cheese. Packaged shredded cheese often container a cornstarch or other product to keep the individual shreds from sticking in the package. Want that cheesy pull? Shred your own cheese!
- Check all labels to ensure no added sugars or flour. Even canned chilies can sometimes have sneaky additives!
Recipe FAQs
Yes, you can assemble the Keto chicken enchilada casserole in advance and store covered unbaked it in the fridge for up to 24 hours. When ready to eat, just uncover, bake and serve.
Make a full Keto meal by serving this casserole with a side of seasoned cauliflower rice! It would also be delicious with these Sheet Pan Roasted Vegetables.
Yes, this Chicken Enchilada Casserole recipe is gluten free! It’s also appropriate for anyone at your table on a Keto, Paleo or low carb diet.
You certainly can but remember to read labels if you’re avoiding flours and sugar. Many canned and jarred enchilada sauces contain added sugars for sweetness, and flour as a thickener.
Add heat by serving helpings of casserole with your favorite salsa or hot sauce to put on top! You can also sprinkle in some red pepper flakes with the enchilada sauce if you like.
More Easy Keto Meals
- Greek Chicken Kabobs
- Chicken Chaffle Sandwich
- Keto Chicken Parmesan
- Cheesy Zucchini Casserole
- Keto Baked Chicken
- Peanut butter keto cookies– dessert recipe!
Keto Chicken Enchilada Casserole
This Keto Chicken Enchilada Casserole recipe satisfies even the strongest enchilada cravings. Made with just 5 ingredients, it couldn't be any easier--or delicious!
Ingredients
- 2 cups keto enchilada sauce
- 4 ounce cream cheese, softened
- 2 pounds cooked and shredded chicken
- 1 can (4 ounce) chopped green chilies
- 2 cups shredded sharp cheddar cheese (8 oz)
- cilantro, for garnish
- sour cream, for garnish,
- avocado slices, for garnish
Instructions
- Preheat oven to 350 degrees F. Spray 2 qt casserole dish with non-stick cooking spray (or coconut oil).
- In a large bowl, combine enchilada sauce with softened cream cheese (it's okay if it's still clumpy). Fold in cooked and shredded chicken.
- Pour chicken mixture into casserole dish. Top with green chilies and shredded cheese.
- Bake for 15-20 minutes until bubbly and cheese is melted. Top with garnishes, if desired and serve hot.
Notes
- Serving suggestions. Top servings of this casserole with avocado slices, sour cream and cilantro for a fresh finish. Or a big dollop of guacamole!
- Soften the cream cheese. Take the cream cheese out of the fridge 20 minutes before you start cooking. Softened cream cheese melds easier with the enchilada sauce.
- Shred your own cheese. Packaged shredded cheese often container a cornstarch or other product to keep the individual shreds from sticking in the package. Want that cheesy pull? Shred your own cheese!
- Check all labels to ensure no added sugars or flour. Even canned chilies can sometimes have sneaky additives!
Nutrition Information:
Yield: 8 Serving Size: 1 scoopAmount Per Serving:Calories: 541Total Fat: 36gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 156mgSodium: 1018mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 45g
A no-tortilla Keto Chicken Enchilada Casserole that the whole family can enjoy. This low carb dinner idea is spicy, savory, cheesy and always satisfying!