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 Email Servings: 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.
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 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 🙂