Servings
Font
Back
Keto Enchilada Casserole
5 from 120 votes

Keto Enchilada Casserole

Keto Enchilada Casserole layers shredded chicken with a homemade enchilada sauce seasoned with chili powder, cumin, garlic, and onion. It includes diced green chiles and sharp cheddar cheese, baked until the cheese melts into a savory topping. The sauce is gently thickened on the stove and combined thoroughly with the chicken to create a cohesive, flavorful casserole that fits a low-carb lifestyle.

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

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

    Cup of Yum
  1. Preheat the oven to 400°F. Grease a 2-quart baking dish.
Make the sauce:
  1. 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.
  2. Stir in the garlic, black pepper, chili powder, and cumin, and cook for 30 seconds, until fragrant.
  3. 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:
  1. In a large bowl, combine the shredded chicken, enchilada sauce, chile peppers, cilantro, and 1 cup of cheese.
  2. Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining cheese.
  3. 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

Calories 312kcal (16%) Carbohydrates 10g (3%) Protein 28g (56%) Fat 17g (26%) Sodium 594mg (25%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 312

% 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.