Keto Chicken Enchilada Casserole Recipe
This Keto Chicken Enchilada Casserole is a low-carb, creamy, and cheesy recipe perfect for a flavorful and satisfying meal. Combining shredded chicken with rich cream cheese, cheddar, and mozzarella, all baked together with a zesty red enchilada sauce, this casserole offers the classic taste of enchiladas without the carbs from tortillas. Garnished with fresh chilies, cilantro, lime, and avocado, it’s ideal for a keto-friendly dinner that’s both comforting and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Scale
Enchilada Sauce & Chicken
- 2 cups red enchilada sauce (divided)
- 1.7 pounds shredded chicken (or diced chicken, rotisserie chicken, leftover turkey)
Cheeses
- 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)
Additional Ingredients
- 2 green chilies (diced)
- Squeeze of fresh lime juice (to garnish, optional)
- Fresh cilantro (to garnish, optional)
- 1 avocado (sliced, to garnish, optional)
Instructions
- Preheat the Oven: Heat the oven to 200°C (390°F) to prepare for baking the casserole.
- Prepare the Cheeses: In a medium-sized bowl, grate the cheddar and mozzarella cheeses (if not pre-shredded) and mix them together evenly.
- Mix Chicken and Cheese Mixture: In a large mixing bowl, combine 1 cup of the red enchilada sauce with the cream cheese, half of the mixed shredded cheese, and the shredded chicken. Stir well to create a creamy and uniform chicken mixture.
- Assemble the Casserole: Pour the chicken and cheese mixture evenly into a 9×13 inch casserole dish, spreading it out smoothly.
- Add Toppings: Sprinkle the remaining shredded cheese over the top of the chicken mixture, then drizzle the remaining 1 cup of enchilada sauce over the cheese. Finally, evenly distribute the diced green chilies on top.
- Bake: Place the casserole dish in the preheated oven and bake for 15 to 20 minutes until the cheese has melted completely and is bubbling around the edges, indicating it is hot and cooked through.
- Garnish and Serve: Remove from the oven and garnish with fresh cilantro, a squeeze of fresh lime juice, and sliced avocado. Serve hot, optionally with low-carb tortillas or a dollop of sour cream for extra richness.
Notes
- Use rotisserie chicken or leftover turkey as a convenient shortcut, shredding it before mixing.
- Choose a good quality enchilada sauce for authentic flavor; homemade or store-bought works well.
- If you prefer a spicier casserole, add extra diced green chilies or jalapeños.
- For a creamier texture, ensure the cream cheese is softened before mixing.
- This casserole can be stored in the refrigerator for up to 3 days and reheated before serving.
- Avocado and cilantro garnish are optional but add fresh flavor and creaminess.
Keywords: Keto chicken casserole, low carb enchilada casserole, cheesy chicken bake, enchilada chicken, keto dinner recipe, Mexican keto casserole
