Keto Enchilada Casserole

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This hot and bubbly keto enchilada casserole has all the flavor of traditional enchiladas minus the extra carbs. It's also much less work than filling, rolling, and baking enchiladas. And the leftovers are really good - just as good as the freshly made dish

Keto enchilada casserole is served in a white baking dish with a napkin.

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

The full list of ingredients and exact measurements are listed in the recipe card below. 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.
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.

Variations

Shredded turkey meat works well in this recipe, but make sure you use dark meat. Turkey breast is too dry.
You can use shredded provolone instead of cheddar.
Try adding a pinch of oregano to the sauce.
Sometimes, I add sliced black olives to the chicken mixture.

Instructions

Making this casserole is super easy. So much easier than making enchiladas. Scroll down to the recipe card for detailed instructions. These are the basic steps:

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.

The casserole ingredients were mixed in a bowl.

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.

Expert Tip

It's easy to keep this casserole low-carb by not using beans, rice, or tortillas. You won't miss these ingredients! It's incredible - this casserole truly tastes like enchiladas.

Recipe FAQs

Can you make this casserole without tortillas?

Yes, absolutely. And the result isn't just lower in carbs - it's also a lot easier to make than traditional enchiladas.

You simply mix shredded chicken with enchilada sauce, chile peppers, cilantro, and cheddar, top the mixture with more cheese, and bake until hot and bubbly.

What type of chicken should I use?

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.

Can I use prepared enchilada sauce?

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 its 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.

Serving Suggestion

This is a rich casserole, so it's best paired with a simple vegetable side dish. I often serve it with one of the following:

Storing Leftovers

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.