This Keto Chicken Enchilada Flavored Casserole is a deliciously cheesy, one-pot meal to feed the whole family. It’s quick and easy to throw together without the bread.
This Keto Chicken Enchilada Casserole recipe makes 6 serves. 1 serving has 5g net carbs.
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
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.
- 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
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
How To Store Keto Enchiladas
Store leftover Keto Chicken Enchilada Casserole in the fridge for up to 3 days or freeze for up to 3 months.
Want more delicious Keto Mexican recipes; try our;
To make a larger batch of this Keto Chicken Enchilada Casserole recipe adjust the servings above.
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.
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.