Keto Enchilada Casserole
User Reviews
5
-
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
Description
The Keto Enchilada Casserole features cooked, shredded chicken mixed with a rich enchilada sauce made from sautéed onions, garlic, chili powder, cumin, tomato sauce, and water. This sauce is simmered to slightly thicken before combining with green chiles, cilantro, and part of the cheddar cheese. The mixture is then baked in a greased dish with a cheese topping until melted. The recipe relies on seasoning and layering flavors rather than tortillas, keeping the dish keto-friendly.
Its flavor profile balances savory spices and the mild heat of green chiles, with melted sharp cheddar providing richness. The texture contrasts tender shredded chicken with melted cheese on top. Baking melts the cheese and melds the flavors, making it suitable for a comforting main meal.
Serving this casserole hot works well for a hearty lunch or dinner. Leftovers keep well and can be reheated gently. The dish does not require additional sides but could be accompanied by a fresh salad or low-carb vegetables if desired.
The recipe notes suggest you can use store-bought enchilada sauce or shredded rotisserie chicken to simplify preparation. Leftovers should be stored in an airtight container for up to four days and reheated covered at lower heat or partially in the microwave to maintain moisture.
Ingredients
- olive oil spray form
Enchilada sauce:
- 1 tablespoon olive oil
- 1 onion minced; 6 ounces
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon garlic minced, fresh
- 3 tablespoons chili powder
- 2 teaspoons cumin ground
- 15 ounces tomato sauce no salt/sugar added, canned
- ½ cup water
Casserole:
- 2 pounds chicken breast boneless, skinless, shredded, from 4 medium or 3 large chicken breasts, cooked
- 4 ounces diced green chile peppers canned
- ½ cup cilantro minced, packed; 1 ounce
- 2 cups sharp cheddar cheese shredded
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
- Store-bought enchilada sauce can replace the homemade sauce for convenience.
- Shredded rotisserie chicken can be used; about 1½ rotisserie chickens are needed if not making your own.
- Keep leftovers refrigerated in an airtight container for 3-4 days.
- Reheat leftovers covered in the microwave at 50% power or uncovered in a 350°F oven to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Sodium | 594mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
