Keto Chicken Enchilada Casserole

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.

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Keto Chicken Enchilada Casserole Ingredients

A slice of keto chicken enchilada casserole being lifted
Keto Chicken Enchilada Casserole Ingredients

How to Make Keto Chicken Enchilada Casserole

Keto chicken enchilada casserole in a white casserole dish
How to make Keto Chicken Enchilada Casserole
  1. Preheat your oven to 175C/350F.
  2. In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Whisk together.
  3. Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.
  4. Add the cauliflower rice to the base of your casserole dish and spread evenly.
  5. Spoon over the chicken mixture and smooth out.
  6. Sprinkle over the cheddar cheese.
  7. Bake for 25-30 minutes, until the cheese is golden brown.
  8. Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!
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.
5 from 11 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: 6 servings
Calories: 282kcal
Author: Gerri

Ingredients

  • 1 cup Keto Enchilada Sauce
  • 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
Keto chicken enchilada casserole in a white casserole dish
Low Carb Chicken Enchilada Casserole

Want more delicious Keto Mexican recipes; try our;

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

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