Looking for a flavorful and satisfying low-carb dinner that fits your keto lifestyle?
This delicious keto enchilada casserole is the perfect solution! This dish has tender chicken breasts.
The rich enchilada sauce covers them. The dish features layers of cheesy, savory goodness. This is a must-try for anyone who loves keto casseroles.
Whether you are new to keto or an expert, this keto enchilada casserole will be a family favorite. It gives you all the comfort of traditional enchiladas but without the carbs.
It’s easy to make and great for meal prep. Just add your favorite keto enchilada sauce and enjoy a tasty, guilt-free meal!
Ingredients
To craft this delectable casserole, you’ll require only a handful of fundamental ingredients. The recipe card below meticulously details precise quantities. Here’s a concise summary of what you’ll need:
- Olive oil: A versatile and flavorful choice for cooking. If you prefer an oil with a higher smoke point, avocado oil works just as well.
- Aromatics: Fresh garlic and onion to build a flavorful base.
- Seasonings: A blend of kosher salt, black pepper, chili powder, and ground cumin for that perfect savory kick.
- Canned staples: Tomato sauce and diced green chile peppers to create a rich and tangy sauce.
- Shredded chicken: Pre-cooked chicken breast or rotisserie chicken (skin removed) for convenience and tender texture.
- Fresh cilantro: Adds a bright, herbaceous note. If cilantro isn’t your thing, parsley makes a great substitute.
- Cheesy goodness: Shredded sharp or extra-sharp cheddar for a gooey, melty finish.
Step-by-Step Directions:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or non-stick spray and set it aside.
- Prepare the Enchilada Sauce:
- Heat 1-2 tablespoons of olive oil in a skillet over medium heat.
- Sauté finely chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.
- Stir in chili powder, ground cumin, kosher salt, and black pepper, toasting the spices for 1 minute to enhance their flavor.
- Add tomato sauce and diced green chiles, stirring to combine. Let the sauce simmer for 5-7 minutes until slightly thickened.
- Combine the Filling:
- In a large mixing bowl, combine the shredded chicken (pre-cooked or rotisserie) with the prepared enchilada sauce.
- Add chopped cilantro (or parsley, if preferred) and half of the shredded cheddar cheese. Mix everything well to ensure the chicken is evenly coated.
- Assemble the Casserole:
- Transfer the chicken mixture to the greased baking dish, spreading it out into an even layer.
- Sprinkle the remaining shredded cheddar cheese on top for a gooey, golden finish.
- Bake:
- Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the cheese is fully melted and bubbly.
- Serve:
- Remove the casserole from the oven and let it cool for a few minutes.
- Garnish with additional cilantro or parsley if desired, and serve immediately while warm and cheesy!
Storage Instructions
To keep your keto enchilada casserole fresh and delicious, store any leftovers in an airtight container in the refrigerator.
It will stay good for up to 3-4 days. When you want to enjoy it again, just reheat a single portion in the microwave. You can also warm the whole dish in the oven at 350°F (175°C) until it is hot.
For best results, cover the casserole with foil while reheating to prevent the cheese from drying out. This makes it a perfect make-ahead meal for busy weeknights!
Tips for Achieving Maximum Flavor:
To elevate your keto enchilada casserole to the next level, start by using high-quality, fresh ingredients.
Choose sharp or extra-sharp cheddar cheese for a richer flavor. Toast the spices well. This step brings out their full aroma and depth.
Consider adding a pinch of smoked paprika or a dash of lime juice to the sauce for an extra kick.
If you use rotisserie chicken, shred it finely to ensure every bite packs in flavor. Let the casserole rest for 5 minutes after baking. This helps the flavors blend nicely before serving. These small touches will make your dish truly unforgettable!
Frequently Asked Questions
Can I use a different type of meat in this recipe?
Absolutely! Shredded chicken is great, but you can also use ground beef, turkey, or shredded pork for a change. Just ensure you fully cook the meat before assembling the casserole.
Is this recipe spicy?
You can adjust the level of spice to your preference. The diced green chiles and chili powder add mild heat, but you can reduce or omit them if you prefer a milder flavor. Alternatively, add a pinch of cayenne pepper for extra spice.
Can I make this casserole ahead of time?
Yes! You can prepare the casserole up to a day in advance. Simply assemble it, cover tightly, and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if the dish is cold from the fridge.
What can I use instead of cilantro?
Fresh parsley makes a great substitute if you’re not a fan of cilantro. You can also try using chopped green onions or even a sprinkle of dried oregano for a different herbal note.
How can I tell when the casserole has finished baking?
The casserole becomes ready when the cheese fully melts, bubbles, and turns lightly golden around the edges. If the top starts browning too quickly, cover it loosely with foil to prevent burning.
Can I use store-bought enchilada sauce?
Yes, you can use a store-bought keto-friendly enchilada sauce to save time. Just check the label to ensure it’s low in carbs and free from added sugars to keep it keto-compliant. What sides pair well with this casserole?
This dish pairs nicely with a few options. You can serve it with cauliflower rice. A fresh avocado salad is also a great choice. For added creaminess, consider using sour cream or guacamole.
Keto Enchilada Casserole Recipe for Busy Nights
Ingredients
- Olive Oil Cooking Spray
Enchilada Sauce Ingredients:
- 1 tbsp olive oil or avocado oil for a lighter option
- 1 medium onion 6 oz, finely diced
- 1 tsp Diamond Crystal kosher salt* or ½ tsp Morton kosher salt/table salt
- ¼ tsp freshly cracked black pepper
- 1 tbsp minced garlic about 3–4 fresh cloves
- 3 tbsp chili powder adjust for spice preference
- 2 tsp ground cumin
- 15 oz unsalted tomato sauce check labels for no added sugars
- ½ cup water
Casserole:
- ▢2 pounds cooked chicken breast - boneless skinless, shredded, from 4 medium or 3 large chicken breasts
- ▢4 ounces canned diced green chile peppers
- ▢½ cup cilantro - minced packed; 1 ounce
- ▢2 cups sharp cheddar - shredded
Instructions
Preheat the Oven:
- Start by preheating your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or non-stick spray and set it aside.
Prepare the Enchilada Sauce:
- Heat 1-2 tablespoons of olive oil in a skillet over medium heat.
- Sauté finely chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.
- Stir in chili powder, ground cumin, kosher salt, and black pepper, toasting the spices for 1 minute to enhance their flavor.
- Add tomato sauce and diced green chiles, stirring to combine. Let the sauce simmer for 5-7 minutes until slightly thickened.
Combine the Filling:
- In a large mixing bowl, combine the shredded chicken (pre-cooked or rotisserie) with the prepared enchilada sauce.
- Add chopped cilantro (or parsley, if preferred) and half of the shredded cheddar cheese. Mix everything well to ensure the chicken is evenly coated.
Assemble the Casserole:
- Transfer the chicken mixture to the greased baking dish, spreading it out into an even layer.
- Sprinkle the remaining shredded cheddar cheese on top for a gooey, golden finish.
Bake:
- Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the cheese is fully melted and bubbly.
Serve:
- Remove the casserole from the oven and let it cool for a few minutes.
- Garnish with additional cilantro or parsley if desired, and serve immediately while warm and cheesy!