Nutrition Facts
Servings: 6 ServingCalories:430kcalTotal Fat:29gSaturated Fat: 11gTotal Carbohydrate:8gDietary Fiber: 3gSugars: 2gProtein:34g
Keto Chicken Enchilada Casserole
There’s something about a bubbling, cheesy casserole that just hits differently—especially when it’s inspired by a classic like chicken enchiladas. For us, this dish is the definition of comfort food. It reminds us of family dinners where the smell of warm spices filled the kitchen, the oven door cracked open slightly to release a wave of heat and cheese-laced steam, and everyone gathered around the table, plates full and conversations easy.
Of course, traditional enchiladas aren’t exactly keto-friendly. Between the tortillas, the sugar-laden sauce, and all the starchy sides that usually tag along, it’s a carb overload. That’s why we started making this keto chicken enchilada casserole—it’s everything we love about the original, minus the carbs.
Instead of rolling each enchilada, we layer everything in a casserole-style bake: tender shredded chicken, bold red enchilada sauce, low-carb tortillas, and a blend of gooey melted cheeses. It’s hearty, satisfying, and packed with all the bold flavors we crave.
Whether we’re throwing it together on a busy weeknight or meal-prepping it for the week ahead, this casserole always comes through. And honestly, it’s one of those dishes that never gets old—comforting, crave-worthy, and keto to the core.
Description
This keto chicken enchilada casserole is loaded with flavor and gooey cheese. It’s layered like a lasagna but packed with all the enchilada vibes—minus the carbs. Perfect for weeknights and meal prep.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 4 low-carb 4–5 tortillas (cut in halves or quarters to layer)
- 8 oz can tomato sauce
- 1/4 cup chicken broth
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp salt
- Pinch of cayenne (optional)
For the Casserole:
For the Sauce:
Instructions
- Simmer the sauce: In a small saucepan over medium heat, combine tomato sauce, chicken broth, olive oil, and all spices. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
- Preheat the oven: Preheat to 375°F and lightly grease an 8x8-inch baking dish.
- Mix the filling: In a bowl, combine shredded chicken, 1/2 cup cheddar, 1/2 cup Monterey Jack, onion, cilantro, salt, and pepper.
- Layer it up: Spread a spoonful of sauce on the bottom of the dish. Add a layer of tortilla pieces, followed by half the chicken mixture, then a drizzle of sauce. Repeat the layers once more.
- Top with cheese: Finish with a final layer of tortillas, the remaining sauce, and the rest of the cheese.
- Bake: Cover with foil and bake for 15 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Rest and serve: Let rest for 5–10 minutes before slicing. Garnish with fresh cilantro.
Make the Enchilada Sauce:
Assemble the Casserole:
Note
Substitutions & Variations
- No tortillas? Swap with thin zucchini slices or use cauliflower rice for a layered bake.
- Dairy-free? Use dairy-free cheese alternatives and omit sour cream for topping.
- Spicy version? Add chopped jalapeños or extra cayenne to the sauce.
- Creamy twist: Stir in a few tablespoons of sour cream or cream cheese into the chicken mixture for extra richness.
- Different protein? Use shredded beef or ground turkey instead of chicken.