Everyone in the family will love this delicious Keto Enchilada Casserole. Made with just simple ingredients and loaded with flavor. Fill up your plates and dig into this hearty comfort recipe that has just 4.5 net carbs per serving. This simple enchilada recipe is keto-friendly, low carb, and THM, too.
When it comes to a stellar main course, this keto chicken enchilada casserole recipe should be at the top of your list. It has minimal prep time and makes a huge casserole dish that everyone in the family will enjoy. To me, casserole recipes are all about comfort, but that doesn't mean that they have to be loaded down with carbs.
I love that I can serve myself a serving size or load up a bowl and know that I'm still only at 4.5 net carbs per serving. A casserole that is low in carb AND full of flavor? You're going to love eating this keto enchilada casserole straight from the oven and as leftovers, too!
Now I just need to make a keto version of these Mexican Gorditas.
Boneless skinless chicken breasts - Any type of chicken will work but using boneless chicken just makes it easier for this recipe.
Cream cheese - I like to use full fat cream cheese, but any variety, such as low fat, will work just fine.
Keto enchilada sauce - I make my own enchilada sauce and highly recommend it. One batch takes 10 minutes and is the perfect amount for this recipe. All you need is butter, coconut flour, chili powder, cumin, garlic powder, onion powder, dried oregano, salt, pepper, tomato paste, broth, apple cider vinegar, and xanthan gum.
Shredded cheese - I like using a Mexican cheese blend that includes Monterey Jack cheese and mild cheddar, but you can also use shredded cheddar cheese or any other type of cheese.
Low carb tortillas - Make sure to find tortillas that are low in carbohydrates! Since they're high in fiber, this works well with this recipe. (And if you want to stay without gluten, find gluten-free tortillas while you're at it!)
How To Make Keto Enchilada Casserole
You'll love how easy and straightforward the instructions are for making this simple dish!
Step One: Preheat the oven to 400. Put two tablespoons of the sauce in the bottom of a 9x13 casserole dish. Top with 4 tortillas.
Step Two: Combine the warm cooked chicken with the cream cheese, ½ cup of the enchilada sauce, and one cup of the cheese in a large mixing bowl.
Expert Tip: If your chicken was in the refrigerator, you should warm it first.
Step Three: Top with half the chicken mixture. Top with ⅓ of the remaining enchilada sauce. Top with ⅓ of the remaining cheese.
Step Four: Repeat the layers: 4 tortillas, the remaining chicken, ⅓ of the sauce, ⅓ of the cheese.
Step Five: For the final layer add the 4 remaining tortillas and cover them with the remaining sauce and cheese.
Step Six: Bake for 25-30 minutes or until hot and bubbly. Optional: broil for 2-3 minutes at the end to brown the cheese.
Meat - Instead of using shredded chicken, you can opt for using ground beef or ground turkey instead as the protein source. For a vegetarian casserole just sub in black beans.
Add heat - Thre is always room for spicy flavor! The enchilada sauce is so flavorful on its own but it is mild on the heat index to appeal to kids. Want more heat? Saute up some chilis and add those or add hot sauce, crushed red pepper, or cayenne powder.
Toppings - Don't forget to add toppings to your own serving size. Some simple toppings suggestions could be green chilies, salsa, black beans, sour cream, or even fresh cilantro. Chopped-up avocado is great as well. (just know that the more toppings that you add, you'll need to consider the added carbohydrates and calories)
How to cook chicken for casseroles?
I have two methods I use for prepping chicken for casseroles.
Oven Method: Put the chicken into the casserole dish you will be using. Sprinkle with salt and pepper, cover with foil, and bake just until the chicken is 160 on a meat thermometer. I highly recommend getting a meat thermometer that can stay in the chicken. It's hard to give a true cook time since the size of chicken breasts can vary greatly. An approximate time is 30-40 minutes at 350. Always check the temperature of chicken before serving.
Instant Pot: The Instant Pot is my preferred choice because it is faster but this requires more clean-up than the oven method. For chicken breasts in the instant pot, I cook them at manual high pressure for 12 minutes.
Can I use leftover chicken for this casserole recipe?
Sure! I use leftover chicken all the time in keto enchilada casserole. I also use leftover rotisserie chicken as well since it's easy to shred and add.
What side dishes pair well with enchilada casseroles?
Most times, I pair this recipe with something like such as a side salad. I'm also a big fan of cauliflower rice, so that is always a great idea to cook up and serve.
Keep in mind that hearty recipes like this one don't require any side dishes, either. This simple casserole baking dish is a whole meal all on its own!
How do you store leftover casserole?
You can actually just leave the leftovers in the baking dish (or add to an airtight container), cover them with plastic wrap (or aluminum foil) or a lid, and store them in the fridge. It should stay fresh for 2-3 days.
If you want to freeze this casserole recipe, store it in a freezer-safe container and wrap it with saran wrap. It should stay in your freezer for up to three months without issue.
Keto Enchilada Casserole
- Preheat the oven to 400.
- Combine the warm cooked chicken with the cream cheese, ½ cup of the enchilada sauce, and one cup of the cheese. (If your chicken was in the refrigerator you should warm it first).
- Put 2 tablespoons of the sauce in the bottom of a 9x13 casserole dish. Top with 3 tortillas. Cut them so they fit in a single layer.
- Top with half the chicken mixture. Top with ⅓ of the remaining enchilada sauce. Top with ⅓ of the remaining cheese.
- Repeat the layers: 3 tortillas, the remaining chicken, ⅓ of the sauce, ⅓ of the cheese.
- For the final layer add the 4 remaining tortillas and cover them with the remaining sauce and cheese.
- Bake for 25-30 minutes or until hot and bubbly. Optional: broil for 2-3 minutes at the end to brown the cheese.