Keto Enchilada Casserole

Ingredients

You'll only need a few simple ingredients to make this casserole. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Olive oil: I love cooking with this flavorful oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead.
Aromatics: Garlic and onion.
To season: Kosher salt, black pepper, chili powder, and ground cumin.
Canned ingredients: Tomato sauce and diced chile peppers.
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, you can 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 a chicken enchilada 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 in this recipe?

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

The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power or (uncovered) in a 350°F oven.