Easy Keto Chicken Enchilada Casserole | Low Carb Recipe

This quick and delicious Keto Chicken Enchilada Casserole is the perfect low-carb comfort food for busy weeknights. Packed with tender shredded chicken, bold enchilada flavors, and gooey cheese, it’s a family-friendly dish that’s both satisfying and keto-friendly. With simple ingredients and minimal prep, this casserole delivers all the taste of traditional enchiladas without the carbs. Perfect for meal prep or a crowd-pleasing dinner, this recipe is a must-try for anyone following a ketogenic lifestyle or looking for a hearty, low-carb meal option! Enjoy this delicious recipe!

Background & Inspiration

Following the start of the new year, my husband and I started the keto diet to detox from the holidays! With the plan to do it for a month, we needed to find a way to make it as enjoyable as possible which means yummy food!

Prior to starting keto, I had been on a kick for enchiladas from my local Mexican restaurant! We had done taco bowls and flank steak, but my next venture had to be keto chicken enchiladas. This keto enchilada casserole is incredibly simple and a quick keto-friendly casserole to make the whole family happy (new family favorite alert!).

With picking low-carb ingredients, this was only 4 net carbs, 55 grams of fat, and 85 grams of protein. If you’re looking for an easy dinner recipe, you found it! These keto enchiladas are now one of our favorite keto recipes that we plan on making, even when we’re finished with our detox!

Tools

• 9×13″ Baking Dish
• Glass Mixing Bowl
• Wooden Cutting Board (optional)
• Hand Mixer (optional)

Ingredients

Cooked, Shredded Chicken Breasts: I used organic chicken breast and cooked them with salt/pepper on my Blackstone for 12 minutes. I put the chicken in the bowl and used my hand mixer to shred the chicken. I hate shredding chicken by hand! If you have leftover chicken, pre-cooked chicken, or buy shredded rotisserie chicken from the store, that will work here too!

Green Chile Peppers: I used a can of diced green chile peppers, but I bet it would taste amazing if you have fresh green chiles to dice up!

Cilantro: I used fresh, organic cilantro that I had from my local community share. Can you believe this is the first time that I actually chopped my own cilantro?

Cheddar Cheese: I shredded a block of mild cheddar cheese, but you can use sharp cheddar cheese too. I personally like blocks of cheese because it melts better and has a richer taste. However, you can absolutely use pre-shredded cheese for this recipe!

Low-Carb Enchilada Sauce: I used Siete Red Enchilada Sauce for my recipe and WOW, was it delicious! I only used half of the container, and it was perfect. We saved the remaining sauce for the next time we make this. You could use any keto enchilada sauce you’d like, or you could make your own! Prefer green enchiladas? Try a salsa verde enchilada sauce!

How to Make Keto, Low Carb Chicken Enchilada Casserole

Preheat oven to 400 degrees. Grease a 9×13″ casserole dish (I used avocado oil). In a large mixing bowl, combine the shredded chicken, low-carb enchilada sauce, green chilies, cilantro, and shredded cheese.

Transfer the mixture to the prepared baking dish. Sprinkle remaining cheese on top of dish.

Bake, uncovered, for about 12 minutes until the cheese is golden brown.

Serve right away. For extra flavor, you could top this with sour cream and a side of cilantro lime cauliflower rice. You can even include your favorite low-carb tortillas. We serve this with Hero Bread Flour Low Carb Tortillas (1 net carb count, no seed oils). Leftovers can be stored in an airtight container for 3-5 days (if they last that long).

Get ready to add this to your list of favorite recipes!