Name: Keto Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups red enchilada sauce (divided); 1.7 pounds shredded chicken (or diced chicken, rotisserie chicken, leftover turkey); 12.5 ounces cream cheese; 7 ounces cheddar cheese (grated, or Pepper Jack, or Mexican blend); 7 ounces mozzarella cheese (grated from a firm block or pre-shredded, not soft buffalo mozzarella); 2 green chilies (diced); Squeeze of fresh lime juice (optional, for garnish); Fresh cilantro (optional, for garnish); 1 avocado (sliced, optional, for garnish)

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Introduction

This Keto Chicken Enchilada Casserole is a flavorful, low-carb twist on a classic comfort food. Packed with shredded chicken, rich cheeses, and spicy enchilada sauce, it’s a satisfying meal perfect for a cozy dinner.

The image shows a close-up of a cheesy baked dish in a clear glass baking dish placed on a white marbled surface. The dish has multiple layers starting with a base that appears creamy and smooth in off-white, topped with a thick, rich layer of dark brown sauce mixed with melted cheese. The top layer is generously covered with gooey, golden-brown melted cheese stretching as a scoop is being lifted by a woman's hand from the dish. Small pieces of green chopped peppers or herbs are scattered on the top, adding contrast to the warm brown and orange tones of the cheese and sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups red enchilada sauce (divided)
1.7 pounds shredded chicken (or diced chicken, rotisserie chicken, leftover turkey)
12.5 ounces cream cheese
7 ounces cheddar cheese (grated, or Pepper Jack, or Mexican blend)
7 ounces mozzarella (grated from a firm block or pre-shredded bag, not soft buffalo mozzarella)
2 green chilies (diced)
Squeeze of fresh lime juice (to garnish, optional)
Fresh cilantro (to garnish, optional)
1 avocado (sliced, to garnish, optional)

Instructions

Step 1: Preheat the oven to 200°C (390°F).
Step 2: In a medium bowl, grate and combine the cheddar and mozzarella cheeses.
Step 3: In a large mixing bowl, mix 1 cup of the enchilada sauce with the cream cheese, half of the shredded cheese, and the shredded chicken until well combined.
Step 4: Pour the chicken mixture into a 9×13-inch casserole dish and spread evenly.
Step 5: Sprinkle the remaining cheese over the chicken mixture, pour the remaining enchilada sauce on top, and then scatter the diced green chilies evenly over everything.
Step 6: Bake for 15-20 minutes until the cheese is melted and bubbly around the edges.
Step 7: Serve warm, garnished with fresh cilantro, a squeeze of lime juice, and sliced avocado. Low-carb tortillas and a dollop of sour cream make great accompaniments.

Tips & Variations

Use rotisserie chicken for an easy shortcut and added flavor.
Swap the green chilies for jalapeños if you prefer more heat.
To make it dairy-free, try substituting cream cheese with a vegan cream cheese and use dairy-free cheese alternatives.
Adding diced onions or bell peppers to the chicken mixture can add extra texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) until warmed through, or microwave in short intervals to prevent drying out. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a cooked dish served on a white plate and in a clear glass baking dish. The dish has layers starting with a creamy, soft-looking shredded chicken mixed with a red-orange sauce, followed by a melted cheese layer that is light yellow and bubbly. On top, there are small pieces of green jalapeño slices adding a splash of color. The white plate with the chicken sits on a wooden surface next to a glass cup filled with a light brown drink and a fork on a white cloth napkin near a sliced lime. The baking dish reveals more layers of chicken, sauce, and cheese, with a metal spoon scooping some of the mixture. The scene is bright with natural light and the background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of shredded?

Yes, you can use diced cooked chicken or shred cooked chicken breasts. Rotisserie or leftover turkey works well too, just ensure the meat is fully cooked before assembling.

Is this recipe suitable for a low-carb or keto diet?

Absolutely. This casserole uses minimal carbs by replacing traditional tortillas with cheese and chicken layers, making it perfect for keto or low-carb meal plans.