Name: Keto Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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)

A slice of keto chicken enchilada casserole being lifted — 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.

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

Keto chicken enchilada casserole in a white casserole dish — 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.

4.89 from 17 votes

Print Pin Rate

Course: Dinner, Main Course

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 30 minutes

0 minutes

Total Time: 45 minutes

Servings: servings

Calories: 282kcal

Author: Gerri

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

US Customary - Metric

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

Want more delicious Keto Mexican recipes; try our;

To make a larger batch of this Keto Chicken Enchilada Casserole recipe adjust the servings above.