Our Keto Chicken Enchilada Casserole is a deliciously cheesy, one-pot meal to feed the whole family. It’s quick and easy to throw together.
This Keto Chicken Enchilada Casserole recipe makes 6 serves. 1 serving has 5g net carbs.
Store leftover Keto Chicken Enchilada Casserole in the fridge for up to 3 days or freeze for up to 3 months.
Keto Chicken Enchilada Casserole Ingredients
- 1 cup of Keto Enchilada Sauce
- ⅓ cup of Sour Cream
- 2 teaspoons of Garlic Powder
- 2 teaspoons of Onion Powder
- 1 teaspoon of Salt
- ½ teaspoon of Pepper
- 1 pound of Chicken, cooked and shredded
- ½ Red Pepper, seeded and diced
- 3 cups of Raw Cauliflower Rice
- 1 cup of Cheddar Cheese, shredded
- ¼ cup of Black Olives, sliced
- 1 tablespoon of Cilantro, chopped
How to Make Keto Chicken Enchilada Casserole
- Preheat your oven to 175C/350F.
- In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Whisk together.
- Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.
- Add the cauliflower rice to the base of your casserole dish and spread evenly.
- Spoon over the chicken mixture and smooth out.
- Sprinkle over the cheddar cheese.
- Bake for 25-30 minutes, until the cheese is golden brown.
- Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!
Keto Chicken Enchilada Casserole
Our Keto Chicken Enchilada Casserole is a deliciously cheesy, one pot meal to feed the whole family. It’s quick and easy to throw together.
Print Pin RateServings: 6 servings
Calories: 282kcal
Ingredients
- 1 cup Keto Enchilada Sauce
- ⅓ cup Sour Cream
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 pound Chicken cooked and shredded
- ½ Red Pepper seeded and diced
- 3 cups Raw Cauliflower Rice
- 1 cup Cheddar Cheese shredded
- ¼ cup Black Olives sliced
- 1 tablespoon Cilantro chopped
Instructions
- Preheat your oven to 175C/350F.
- In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Whisk together.
- Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.
- Add the cauliflower rice to the base of your casserole dish and spread evenly.
- Spoon over the chicken mixture and smooth out.
- Sprinkle over the cheddar cheese.
- Bake for 25-30 minutes, until the cheese is golden brown.
- Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!
Nutrition
Calories: 282kcal | Carbohydrates: 8g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 653mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 652IU | Vitamin C: 52mg | Calcium: 177mg | Iron: 1mg
Want more delicious Keto Mexican recipes; try our;
To make a larger batch of this Keto Chicken Enchilada Casserole recipe adjust the servings above.
What size baking dish should be used for this?
Hi Stacey,
We use a 13×9 inch dish.
I made this for dinner tonight. It is so delicious. My family loved it and my son said it tastes like enchiladas. I cooked the cauli rice in a skillet with butter, 1 tsp chili powder, 1/4 tsp cumin, 1 tsp salt, 1/4 tsp black pepper and 8 oz tomato sauce. I left it al dente. Then I placed it into the bottom of my 9 x 13 glass baking dish. I used 2 each 10 oz cans of el paso enchilada sauce in the sauce mixture for the chicken. I left the amount of sour cream and seasonings the same. It was so delicious. Thank you for the recipe.
That sounds delicious Janet! I will have to try it with those extra spices!