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This keto chicken enchiladas casserole is perfect for anyone looking for a comforting and flavorful meal without the carbs. It brings together the classic spices and creamy textures of enchiladas but in a simple casserole form that fits easily into a low-carb lifestyle.
I put this together one evening when I wanted something cozy but easy and it quickly became a regular on my weekly menu because it feels indulgent without the guilt.
Ingredients
- Shredded cooked chicken: provides the hearty protein base and keeps the dish filling and nutritious
- Cream cheese: adds creaminess and richness that melds all the flavors together
- Shredded cheddar cheese: melts perfectly and creates that golden bubbly topping every casserole needs
- Diced green chilies: deliver a mild heat and fresh bite—look for tins that say no preservatives or additives for the best flavor
- Enchilada sauce: carries the spices, smoky depth, and moisture needed for authenticity
- Garlic powder and onion powder: build flavor complexity easily—use fresh sealed spices for maximum potency
- Salt and pepper: to balance and enhance all the ingredients
Instructions
- Preheat Oven:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius so it is ready when the casserole is assembled, ensuring even cooking.
- Mix Ingredients:
- In a large bowl, combine the shredded cooked chicken, cream cheese, half of the shredded cheddar, diced green chilies, garlic powder, onion powder, salt, and pepper. Stir well until everything is evenly mixed and creamy.
- Layer Sauce:
- Spread a layer of enchilada sauce on the bottom of a baking dish. This prevents sticking and infuses the casserole with flavor from the base up.
- Add Chicken Mixture:
- Pour the chicken mixture into the baking dish and distribute it evenly so every bite is balanced with chicken and cheese.
- Top With Sauce and Cheese:
- Spoon the remaining enchilada sauce over the chicken mixture, then sprinkle with the rest of the shredded cheddar cheese evenly to cover the surface.
- Bake Until Golden:
- Place the dish in the oven and bake for 25 to 30 minutes until the cheese is melted, bubbly, and golden brown on top.
- Cool Slightly Before Serving:
- Remove from the oven and let the casserole cool for a few minutes. This helps the layers set and makes serving easier.
My favorite ingredient here has to be the green chilies because they give just enough kick without overwhelming the dish. This recipe reminds me of family dinners where everyone reaches for seconds and the cheesy top disappears first.
Storage Tips
Store leftovers in an airtight container in the refrigerator. It reheats well in the oven at 350 degrees Fahrenheit for about 15 minutes or until hot. You can also warm single servings in the microwave but watch to avoid drying out. Best eaten within three days.
Ingredient Swaps
If you cannot find enchilada sauce you can use salsa verde or a blend of tomato sauce with chili powder and cumin. Swap cheddar for Monterey Jack or a Mexican cheese mix for a softer melt. Use rotisserie chicken or leftover cooked chicken to save time.
Serving Ideas
Serve this casserole with a side of sautéed greens or a crisp green salad to add freshness. Avocado slices or a dollop of sour cream complement the creaminess and add cooling contrast to the mild heat.
This casserole perfectly balances comfort and low-carb living making it a staple for keto enthusiasts and any cheese lover.
Frequently Asked Recipe Questions
- → Can I use different cheeses in this dish?
Yes, you can substitute cheddar with Monterey Jack or a Mexican cheese blend to vary the flavor and texture.
- → How can I make this spicier?
Adding a hotter enchilada sauce or a pinch of cayenne pepper to the chicken mixture will increase the heat.
- → Is it possible to prepare this casserole ahead of time?
Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Baking time might need a few extra minutes.
- → What temperature should I bake this casserole at?
Bake the casserole at 350°F (175°C) until the cheese is bubbly and golden, typically 25-30 minutes.
- → Can I use fresh chicken instead of shredded cooked chicken?
Using cooked and shredded chicken is best for even mixing and cooking, but you can cook fresh chicken first, then shred it before combining.