This hot and bubbly keto enchilada casserole has all the flavors of traditional enchiladas minus the extra carbs. It's also much less work than filling, rolling, and baking enchiladas.
I'm so in love with this delicious casserole! It's flavorful and filling. My entire family loves it and requests it often. The secret is in the seasonings. They make the dish taste like enchiladas, even without the tortillas. And not using tortillas means this casserole isn't just keto and gluten-free - it's also easy to make.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Olive oil: If you prefer an oil with a higher smoke point, use avocado oil instead.
- Shredded chicken: I often use pre-cooked chicken breast. You can also use rotisserie chicken, but make sure to remove the skin. Shredded turkey meat works well in this recipe, but make sure you use dark meat. Turkey breast is too dry.
- Fresh cilantro: It adds great flavor to this dish, but I know that some people dislike this herb. If you're one of them, use parsley instead.
- Shredded cheddar: I like to use sharp or extra-sharp cheddar. You can use shredded provolone instead of cheddar.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Prepare the enchilada sauce using olive oil, onion, spices, and tomato sauce.
Combine the shredded chicken with the sauce, green chiles, cilantro, and half the cheese.
Transfer the mixture to a greased baking dish, sprinkle it with the remaining cheese, and bake until bubbly, for about 10 minutes in a 400°F oven. Serve immediately.
Made this, best enchilada sauce I've ever had, lost the recipe and was devastated, found it again today. You don't miss the tortillas at all!
Rhonda
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Made this, best enchilada sauce I've ever had, lost the recipe and was devastated, found it again today. You don't miss the tortillas at all!Recipe FAQs
Yes, absolutely! While many recipes include black beans, white rice, and corn tortillas, it's easy to make a low-carb version by simply omitting those ingredients. You won't miss them! It's incredible - this casserole truly tastes like enchiladas.
Any cooked, shredded chicken will work. You can use baked chicken breast, broiled chicken breast, grilled chicken breast, or rotisserie chicken (make sure to remove the skin).
If you use rotisserie chicken, you will probably need to buy two of them and use about half of the second one, unless the one you buy is very large.
Of course! In fact, if you use store-bought sauce and shredded rotisserie chicken, this recipe becomes ridiculously easy and super quick. Just make sure that you're OK with the sauce ingredients and carb count.
When I go this route, I use Whole Foods Market's enchilada sauce, which has 4 grams of carbs for ¼ cup. I find that I need to use 3 cups, which means I need to buy two jars.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power or uncovered in a 350°F oven.
Serving Suggestions
This is a rich casserole, so it's best paired with a simple vegetable side dish or a salad. I often serve it with one of the following:
Recipe Card
Keto Enchilada Casserole
Video
Ingredients
Enchilada sauce:
- 1 tablespoon olive oil
- 1 onion - minced; 6 ounces
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- 1 tablespoon fresh garlic - minced
- ¼ teaspoon black pepper - freshly ground
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 15 ounces canned tomato sauce - no salt/sugar added
- 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 to 400°F. Grease a 2-quart baking dish.Olive oil spray
Make the sauce:
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes.1 tablespoon olive oil, 1 onion, 1 teaspoon Diamond Crystal kosher salt
- Stir in the garlic, black pepper, chili powder, and cumin, and cook for 30 seconds, until fragrant.1 tablespoon fresh garlic, ¼ teaspoon black pepper, 3 tablespoons chili powder, 2 teaspoons ground cumin
- Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. You can strain the sauce if you wish. I usually don't.15 ounces canned tomato sauce, ½ cup water
Make the casserole:
- In a large bowl, combine the shredded chicken, enchilada sauce, chile peppers, cilantro, and 1 cup of cheese.2 pounds cooked chicken breast, 4 ounces canned diced green chile peppers, ½ cup cilantro, 2 cups sharp cheddar
- Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining cheese.
- Bake, uncovered, until the cheese is melted, about 10 minutes. Serve immediately.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- Instead of making the enchilada sauce from scratch, you can use about 3 cups of store-bought enchilada sauce.
- You can also use shredded rotisserie chicken, removing the skin. I find that I need to buy two of them (unless they are very large) and use about 1 ½ in this casserole.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power or uncovered in a 350°F oven.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jen says
I'm going to make this tonight, but I'm confused. How did it go from 15 oz of homemade sauce to 3 cups (24 oz) store bought? I bought a 15-oz can of enchilada sauce thinking that was what the recipe called for.
Vered DeLeeuw says
Hi Jen,
I can see how that's confusing. The homemade enchilada sauce includes a 15-ounce can of tomato sauce, but once you add the chopped onion, water, oil, and spices and simmer it briefly, it yields close to 3 cups total.
You can use what you have and accept that the casserole will be a bit drier (it should still taste good), or if you have it on hand, add about 8 ounces of plain tomato sauce mixed with 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1/2 teaspoon cumin to get closer to the volume and flavor of the homemade version.
Another option is to mix in 1/2 cup of sour cream or 1/4 cup of mayonnaise. The flavor won't be traditional, but it will help keep the casserole moist.
Magda says
Hello. I love your recipes and I am planing to make this casserole. I have frozen smoked turkey leg in my freezer which needs to be used at some point. Do you think it will work?
Vered DeLeeuw says
Hi Magda,
Yes! It should work beautifully. Thanks again for trying so many of my recipes!