Craving the bold, spicy flavors of Mexican cuisine without the carbs? This Keto Chicken Enchilada Casserole is here to satisfy your taste buds while keeping you on track with your low-carb lifestyle! Packed with tender shredded chicken, melty cheese, and a rich, flavorful sauce, this gluten-free casserole is the ultimate comfort food for anyone following a keto diet.
A mouth-watering keto chicken enchilada casserole that’s both gluten-free and flavor-packed – perfect for a healthy meal!
Perfect for busy weeknights or meal prep, this easy keto chicken enchilada casserole is a crowd-pleaser that’s as simple to make as delicious. Say goodbye to guilt and hello to a low-carb dinner that’s bursting with flavor!
Ingredients
Here’s what you’ll need to make this mouthwatering Keto Chicken Enchilada Casserole:
For the Casserole :
2 cups cooked shredded chicken (rotisserie chicken works great!)
1 tbsp olive oil or avocado oil
1 medium onion, finely chopped
2 cloves garlic, minced
1x bell pepper, diced (any color)
1 x cup sugar-free enchilada sauce (store-bought or homemade)
1x cup heavy cream or unsweetened almond milk
1 x tsp ground cumin
1x tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
For the Topping:
2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
1/4 cup chopped fresh cilantro (optional, for garnish)
1 avocado, sliced (optional, for serving)
Step-by-Step Directions
Preheat the Oven :
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Prepare the Filling :
Heat olive oil in a large skillet over medium heat. Sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
Add the shredded chicken, enchilada sauce, heavy cream (or almond milk), cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and let it simmer for 5 minutes.
Assemble the Casserole :
Transfer the chicken mixture to the prepared baking dish and spread it evenly.
Sprinkle the shredded cheese on top, covering the entire surface.
Bake :
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Garnish and Serve :
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh cilantro and avocado slices if desired. Serve warm and enjoy this low-carb comfort food masterpiece!
Storage Instructions
To store your Keto Chicken Enchilada Casserole, let it cool completely before covering it with plastic wrap or transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave or warm the entire casserole in the oven at 350°F (175°C) until heated through. This dish is perfect for meal prep and makes a delicious leftover lunch or dinner!
Tips for Achieving Maximum Flavor
To make your Keto Chicken Enchilada Casserole even more flavorful, try these tips:
Use rotisserie chicken for added depth of flavor and convenience.
Make your own sugar-free enchilada sauce for a fresher, bolder taste.
Add a pinch of cayenne pepper or diced jalapeños for extra heat.
Top with a dollop of sour cream or guacamole for a creamy finish.
Let the casserole rest for 5-10 minutes after baking to allow the flavors to meld together.
Frequently Asked Questions
- Can I use store-bought enchilada sauce?
Yes, you can use store-bought enchilada sauce, but make sure it’s sugar-free to keep it keto-friendly.
- Can I make this casserole ahead of time?
Absolutely! Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.
- What can I use instead of shredded chicken?
You can substitute shredded chicken with ground chicken, turkey, or even cauliflower rice for a vegetarian option.
- Is this recipe freezer-friendly?
Yes, you can freeze the unbaked casserole for up to 2 months. Thaw it overnight in the fridge before baking.
- How can I make this dish spicier?
Add extra chili powder, cayenne pepper, or diced jalapeños to the filling for a spicier kick.
This Keto Chicken Enchilada Casserole is a must-try for anyone looking to enjoy a flavorful, low-carb meal that’s easy to prepare and perfect for sharing. With its cheesy, spicy goodness, it’s sure to become a family favorite!
Keto Chicken Enchilada Casserole
Ingredients
Ingredients
For the Casserole:
- 2 cups cooked shredded chicken rotisserie chicken works great!
- 1 tbsp olive oil or avocado oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 bell pepper diced (any color)
- 1 cup sugar-free enchilada sauce store-bought or homemade
- 1 cup heavy cream or unsweetened almond milk
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
For the Topping:
- 2 cups shredded cheddar cheese or a mix of cheddar and Monterey Jack
- ¼ cup chopped fresh cilantro optional, for garnish
- 1 avocado sliced (optional, for serving)
Instructions
Step-by-Step Directions
Preheat the Oven:
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
- Add the shredded chicken, enchilada sauce, heavy cream (or almond milk), cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and let it simmer for 5 minutes.
Assemble the Casserole:
- Transfer the chicken mixture to the prepared baking dish and spread it evenly.
- Sprinkle the shredded cheese on top, covering the entire surface.
Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Garnish and Serve:
- Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh cilantro and avocado slices if desired. Serve warm and enjoy this low-carb comfort food masterpiece!