Keto Chicken Enchilada Casserole Recipe
This Keto Chicken Enchilada Casserole is a delicious low-carb, high-protein dish perfect for anyone following a keto diet or looking for a cheesy, flavorful meal. Featuring shredded chicken, a blend of cheeses, and a rich enchilada sauce, this casserole is easy to prepare and baked to perfection with a bubbly, golden cheese topping. Garnished with fresh green chilies, cilantro, lime, and avocado, it brings vibrant Mexican-inspired flavors to your table without the carbs of traditional tortillas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Scale
Enchilada Sauce & Chicken
- 2 cups red enchilada sauce (divided)
- 1.7 pounds shredded chicken (or diced chicken, rotisserie chicken, leftover turkey)
Cheeses
- 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)
Additional Ingredients & Garnishes
- 2 green chilies (diced)
- Squeeze of fresh lime juice (optional, for garnish)
- Fresh cilantro (optional, for garnish)
- 1 avocado (sliced, optional, for garnish)
Instructions
- Preheat the Oven: Heat the oven to 200°C (390°F) to prepare for baking your casserole.
- Grate and Mix Cheeses: In a medium bowl, grate the cheddar and mozzarella cheeses (if not pre-shredded) and mix them together thoroughly for an even cheese blend.
- Combine Chicken with Sauce and Cheese: In a large mixing bowl, blend 1 cup of the red enchilada sauce with the cream cheese, half of the mixed shredded cheese, and the shredded chicken until well combined.
- Assemble the Casserole: Pour the chicken mixture evenly into a 9×13-inch casserole dish, spreading it out to form the base layer.
- Add Toppings: Sprinkle the remaining cheese mixture on top of the chicken layer, then pour the remaining 1 cup of enchilada sauce evenly over the cheese. Finally, sprinkle the diced green chilies across the top for a spicy kick.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 15-20 minutes or until the cheese is melted, bubbly, and slightly golden on the edges.
- Garnish and Serve: Remove from the oven and let it cool slightly. Serve with optional garnishes such as fresh cilantro, a squeeze of fresh lime juice, sliced avocado, and a dollop of sour cream. For a low-carb option, serve with low-carb tortillas if desired.
Notes
- You can substitute the shredded chicken with leftover turkey or rotisserie chicken for convenience.
- If you prefer more spice, add extra diced green chilies or a dash of cayenne pepper to the chicken mixture.
- Use full-fat cream cheese and cheeses to maintain keto-friendly fat levels.
- Make sure the mozzarella is firm and not fresh buffalo mozzarella as it can change the texture.
- This casserole can be stored in the refrigerator for 3-4 days, and reheated in the oven or microwave.
- For an even lower carb dish, skip the optional tortillas and serve with a fresh green salad.
Keywords: Keto, Chicken Casserole, Enchilada, Low Carb, Mexican, Cheese, Low Carb Dinner, Keto Dinner
