Keto Enchilada Casserole

Name: Keto Enchilada Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: Olive oil spray; 1 tablespoon olive oil; 1 onion; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 1 tablespoon fresh garlic; 3 tablespoons chili powder; 2 teaspoons ground cumin; 15 ounces canned tomato sauce; ½ cup water; 2 pounds Cooked Chicken Breast; 4 ounces canned diced green chile peppers; ½ cup cilantro; 2 cups sharp cheddar

User Reviews

5.0

120 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 servings
Calories
312 kcal
Course
Main Course
Cuisine
Mexican

Keto Enchilada Casserole

Winston Campbell

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This hot and bubbly keto enchilada casserole has all the flavor of traditional enchiladas, minus the extra carbs.

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Ingredients

Servings

Olive oil spray

Enchilada sauce:

1 tablespoon olive oil
1 onion minced; 6 ounces
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground
1 tablespoon fresh garlic minced
3 tablespoons chili powder
2 teaspoons ground cumin
15 ounces canned tomato sauce no salt/sugar added
½ cup water

Casserole:

2 pounds Cooked Chicken Breast boneless, skinless, shredded, from 4 medium or 3 large chicken breasts
4 ounces canned diced green chile peppers
½ cup cilantro minced, packed; 1 ounce
2 cups sharp cheddar shredded

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Instructions

Preheat the oven to 400°F. Grease a 2-quart baking dish.

Make the sauce:

Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes.
Stir in the garlic, black pepper, chili powder, and cumin, and cook for 30 seconds, until fragrant.
Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. You can strain the sauce if you wish. I usually don't.

Make the casserole:

In a large bowl, combine the shredded chicken, enchilada sauce, chile peppers, cilantro, and 1 cup of cheese.
Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining cheese.
Bake, uncovered, until the cheese is melted, about 10 minutes. Serve immediately.

Notes

Instead of making the enchilada sauce from scratch, you can use about 3 cups of store-bought enchilada sauce.
You can also use shredded rotisserie chicken in this recipe. I find that I need to buy two of them (unless they are very large) and use about 1 ½ in this casserole.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power or (uncovered) in a 350°F oven.