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A freshly baked keto enchilada casserole topped with melted cheese, fresh cilantro, and a sprinkle of red pepper flakes, served in a rectangular baking dish.

Keto Enchilada Casserole Recipe for Busy Nights

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Calories 312 kcal

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!