Keto Chicken Enchilada Casserole Recipe

4.87 from 22 votes

Keto Chicken Enchilada Casserole is the Tex-Mex Cheese dream you've been craving! This easy low carb meal comes together in just 25 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Keto

Cuisine: American

Diet: Diabetic, Gluten Free

Keyword: keto chicken enchilada casserole, keto enchilada casserole

Servings: people

Calories: 643kcal

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

Heat the oven to 200°C/390°F.
In a medium-sized bowl, grate and mix the two cheeses together.
7 ounces cheddar cheese, 7 ounces mozzarella
In a large mixing bowl, mix 1 cup of the enchilada sauce with the cream cheese, half of the mixed shredded cheese, and the shredded chicken together well.
2 cups red enchilada sauce, 12.5 ounces cream cheese, 1.7 pounds shredded chicken
Pour the chicken mixture into a 9x13" casserole dish.
Sprinkle the remaining cheese on top, pour the remaining enchilada sauce over the cheese, and then sprinkle with fresh diced chilies.
2 green chilies
Bake for 15-20 minutes, until the cheese melts and is a little bubbly on the edges.
Serve your chicken enchilada casserole with fresh cilantro, a squeeze of fresh lime, and a dollop of sour cream, in low-carb tortillas if desired.
squeeze of fresh lime juice, fresh cilantro

Cheese: For the best melting and flavor, grate your own cheese rather than using pre-shredded varieties, which often contain anti-caking agents that can affect meltability and add unnecessary carbs.

Sauce: Be sure to choose a low-carb, sugar-free enchilada sauce to keep this dish keto-friendly. You can even make your own enchilada sauce to control the ingredients fully.

Baking Dish: Using a 9x13 inch dish helps spread the mixture evenly, allowing every bite to have the perfect ratio of chicken to sauce to cheese.

Add Tortillas: For a denser, more lasagna-like casserole, alternate layers of the chicken mixture with low-carb tortillas before topping with cheese and sauce.

Add Veg: For an even richer flavor, you can add a layer of sautéed onions and bell peppers to the chicken mixture before baking. It will increase the carb count but adds nutrition and fiber, and tastes delicious!

Cool Before Storing: Allow the low carb enchilada casserole to cool completely before covering it.

Refrigerate: Store in an airtight container in the refrigerator for up to 3-4 days.

Freeze: You can freeze the casserole for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn.

Reheat: Warm leftovers in the oven at 350°F until heated through, or microwave for a quick option. If frozen, thaw in the fridge overnight before reheating.