Name: Keto Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups red enchilada sauce (divided); 1.7 pounds shredded chicken (or diced chicken, rotisserie chicken, leftover turkey); 12.5 ounces cream cheese; 7 ounces cheddar cheese (grated, or Pepper Jack, or Mexican blend); 7 ounces mozzarella cheese (grated from a firm block or pre-shredded, not soft buffalo mozzarella); 2 green chilies (diced); Squeeze of fresh lime juice (to garnish, optional); Fresh cilantro (to garnish, optional); 1 avocado (sliced, to garnish, optional)

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Introduction

This Keto Chicken Enchilada Casserole is a flavorful, low-carb dish that combines tender shredded chicken with creamy cheese and spicy enchilada sauce. It’s perfect for a satisfying dinner that fits perfectly into a ketogenic lifestyle.

A clear glass baking dish filled with a baked cheesy dish that has at least three layers: a bottom layer of melted cheese, a middle layer of thick brown sauce with small meat chunks, and a top layer of gooey melted cheese that stretches as a portion is lifted. Chopped bright green jalapeños are sprinkled on top, adding a fresh color contrast. The cheese on top is golden brown in some places and creamy white in others, creating a rich texture. The photo is focused on a large square piece being lifted, showing the stringy melted cheese pulling away from the rest of the dish, with the white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups red enchilada sauce (divided)
1.7 pounds shredded chicken (or diced chicken, rotisserie chicken, leftover turkey)
12.5 ounces cream cheese
7 ounces cheddar cheese (grated, or Pepper Jack, or Mexican blend)
7 ounces mozzarella (grated from a firm block or pre-shredded bag, not soft buffalo mozzarella)
2 green chilies (diced)
Squeeze of fresh lime juice (optional, for garnish)
Fresh cilantro (optional, for garnish)
1 avocado (sliced, optional, for garnish)

Instructions

Step 1: Preheat the oven to 200°C (390°F).
Step 2: In a medium-sized bowl, grate and mix the cheddar and mozzarella cheeses together.
Step 3: In a large mixing bowl, combine 1 cup of the enchilada sauce with the cream cheese, half of the mixed shredded cheese, and the shredded chicken. Stir well until everything is evenly mixed.
Step 4: Pour the chicken mixture into a 9×13-inch casserole dish and spread it out evenly.
Step 5: Sprinkle the remaining cheese on top of the chicken mixture. Pour the remaining enchilada sauce over the cheese, then sprinkle with the diced green chilies.
Step 6: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly around the edges.
Step 7: Remove from the oven and garnish with fresh cilantro, a squeeze of lime juice, and sliced avocado if desired. Serve with low-carb tortillas or enjoy as is.

Tips & Variations

Use rotisserie chicken or leftover turkey to save time and add flavor.
For extra spice, add chopped jalapeños or a pinch of cayenne pepper to the chicken mixture.
Swap cream cheese for sour cream in the filling for a tangier taste.
Serve with low-carb tortillas or over cauliflower rice for a complete keto meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best texture, reheat covered to prevent drying out.

How to Serve

The image shows a dish served in a clear glass baking dish with two visible layers: the bottom layer is shredded chicken mixed with a light orange sauce, and the top layer is melted golden-brown cheese with some green jalapeño slices scattered on top. A portion of the chicken and cheese mixture is scooped onto a plain white plate, showing the shredded texture and sauce mixed in. The scene also includes a white marbled surface beneath the dishes, a lime half, a fork resting on a white cloth, and a glass of amber liquid on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can use any good melting cheese like Monterey Jack, Pepper Jack, or a Mexican cheese blend. Avoid soft cheeses like fresh mozzarella which don’t melt the same way.

Is this recipe freezer-friendly?

Yes, you can freeze the casserole before baking. Wrap tightly and store for up to 2 months. When ready, thaw overnight in the refrigerator and bake as directed.