This Keto Chicken Enchilada Casserole is a deliciously cheesy one-pot meal that feeds the whole family. It’s quick and easy to throw together without the bread.
This recipe is part of my keto casserole collection, including my keto pizza casserole and my easy keto broccoli cheese casserole.
Why You’ll Love This Recipe
- Keto-Friendly: This casserole is low in carbs but high in flavor, making it a perfect choice for those following a ketogenic diet.
- Easy to Make: With minimal prep time and simple ingredients, you can have this delicious meal on the table in under an hour.
- Comfort Food: This casserole is packed with cheesy, savory goodness to satisfy your craving for Mexican food without sacrificing your dietary goals.
- Crowd-Pleaser: The generous serving size and irresistible flavors make this dish perfect for sharing with family and friends.
If you’re a one-pot casserole lover, make our keto chicken broccoli cheese casserole for variety.
Ingredients
- For the Filling:
- 1 pound cooked and shredded chicken
- 1 cup keto enchilada sauce
- ⅓ cup sour cream
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ red bell pepper, seeded and diced
- 1 cup shredded cheddar cheese
- ¼ cup sliced black olives
- 1 tablespoon chopped cilantro
- For the Base:
- 3 cups raw cauliflower rice
How To Make Keto Chicken Enchilada Casserole
- Preheat your oven: Set it to 350°F (175°C) to ensure it’s nice and hot when the casserole is ready.
- Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, keto enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- Assemble the Casserole: Spread the cauliflower rice evenly in the bottom of a casserole dish. This will act as the base for your keto enchiladas, providing a satisfying texture without the carbs of traditional tortillas.
- Layer the Filling: Spoon the flavorful chicken mixture over the cauliflower rice, ensuring it’s spread out evenly for consistent cooking and flavor in every bite.
- Add the Cheese: Top the chicken filling with a generous layer of shredded cheddar cheese. This will create a beautiful golden crust as the casserole bakes.
- Bake to Perfection: Place the casserole dish in the oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Once the casserole is out of the oven, sprinkle it with the reserved diced red peppers, sliced black olives, and chopped cilantro. These garnishes add a vibrant touch of color and freshness to the dish.
Tips & Substitutions
- Chicken: For convenience, use rotisserie chicken or leftover cooked chicken.
- Enchilada Sauce: Make your keto enchilada sauce or use a store-bought variety that fits your dietary needs.
- Cheese: You can substitute cheddar for other keto-friendly cheeses like Monterey Jack, Colby, or a Mexican blend.
- Spices: You can customize the spice level to your preference by adding a pinch of cayenne pepper or chili powder to the filling.
- Serving Suggestions: For a complete and satisfying meal, serve your keto chicken enchilada casserole with a side of Mexican red rice, guacamole, or pico de Gallo.
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! While cheddar cheese is a classic choice, experiment with other keto-friendly cheeses like Monterey Jack, Colby, or a Mexican blend.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole ahead of time and store it in the refrigerator until you’re ready to bake it. This makes it a convenient option for meal prep or busy weeknights.
Can I freeze leftover casserole?
Yes, leftover casserole can be frozen for later enjoyment. Portion it into individual containers and thaw overnight in the refrigerator before reheating.
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.
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Print Pin Share EmailServings: 6 servings
Calories: 282kcal
Unit Conversion
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.1 cup Keto Enchilada Sauce, ⅓ cup Sour Cream, 2 teaspoons Garlic Powder, 2 teaspoons Onion Powder, 1 teaspoon Salt, ½ teaspoon Pepper
- Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.1 pound Chicken
- Add the cauliflower rice to the base of your casserole dish and spread evenly.3 cups Raw Cauliflower Rice
- Spoon over the chicken mixture and smooth out.
- Sprinkle over the cheddar cheese.1 cup Cheddar Cheese
- Bake for 25-30 minutes, until the cheese is golden brown.
- Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!½ Red Pepper, ¼ cup Black Olives, 1 tablespoon Cilantro
Video
Easy Chicken Enchilada Casserole "Cheesy & Saucy" – Keto and Low Carb
Notes
STORING: Leftover Keto Chicken Enchilada Casserole can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
Serving: 100g | 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
Made this recipe?Tag me at @myketokitchen
How To Store Keto Enchiladas
You can store leftover Keto Chicken Enchilada Casserole in the fridge for up to 3 days or freeze it for up to 3 months.
Want more delicious Keto Mexican recipes; try our;
Adjust the servings above to make a larger batch of this Keto Chicken Enchilada Casserole recipe.
I made this for dinner with friends last weekend…it was FABULOUS! I followed the recipe to a tee, including making the keto enchilada sauce. We have leftovers in the freezer.
This will definitely be something I make frequently! Even my non-keto friends loved it!
Thanks so much!
Hello Cathy, so glad you enjoyed the enchilada casserole. It’s funny how often we serve keto recipes and nobody else knows but still loves it.
Was so good! I used Costco frozen cauliflower rice! Microwaved it about 1/2 way the recommended time and drain it. Added a fresh jalapeño, too
Hey Nan, so glad you like it, and thanks for the tips.
Hello! I was wondering, can you buy Raw Cauliflower Rice (and any suggestions on brands?)–or is that something you have to make yourself. I’m always looking to save time in my recipes!
Hi Christina, yes I have seen it and bought it in the fresh food section of the grocery store but we usually make our own. I can’t recall the brand sorry.
Walmart has it in the fresh vegetable section, the brand is Marketside.
Gerri! The enchiladas were awesome!!! Even my pickiest eater loved it! This will be going into rotation, thanks so much for the recipe!
Sincerely,
One Happy Momma and 4 full bellies
Jenny, you are too kind!! Thank you for stopping by to let me know how much your family loved it 🙂
This was absolutely delicious! I made a couple small tweaks to fit in with what I had and how lazy of a cook I can be, but my non-keto friends went nuts over this. Nobody missed the traditional corn tortillas. Such a winner!
That’s great to hear Michelle! Thank you for your kind words 🙂
We love this recipe! however we always tend to have leftovers…. is there something i can do with the leftovers other than freeze it to create another delicious meal?
Hi Heather,
I’m so glad you love it! We just keep eating it until it is all gone!! You could always use the casserole as a filling for tacos or burritos, or even throw it into a pie crust and make little savory pies.
This recipe is pretty darned amazing. I’ve made it with ground beef w/a serving of chorizo and chicken w/a serving of chorizo. Today I’m going to make it exactly as written. This is a family favorite. My mom doesn’t even care that she “has to” eat it 3 days in a row, she’s mostly just happy. And so am ! =D Thank you!
Wow! Ground beef and chorizo sounds delicious!
I’m so glad that you and your family love it 🙂
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!
What size baking dish should be used for this?
Hi Stacey,
We use a 13×9 inch dish.