This Keto Chicken Enchilada Casserole is a delightful twist on traditional enchiladas, perfect for those following a low-carb lifestyle. Packed with flavors from tender chicken, zesty spices, and rich cheese, it offers a satisfying and hearty meal without the guilt. The best part? It’s simple to prepare, making it a great option for busy weeknights or when you want something comforting.
The casserole is layered with delicious ingredients, ensuring every bite is bursting with flavor. You’ll love how quickly it comes together, and the leftovers are just as tasty. Serve it with a dollop of sour cream and some fresh cilantro for an extra touch. Let’s dive into the ingredients and get cooking!
Keto Chicken Enchilada Casserole
Keep the screen of your device on
Ingredients
2 cups cooked chicken, shredded
2 cups low-carb enchilada sauce (homemade or store-bought with minimal sugar)
1 cup shredded cheese (cheddar or Mexican blend)
1 medium onion, chopped
1 bell pepper, diced
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup cauliflower rice (optional, ensure it is well-drained)
1 tablespoon lime juice (optional, for added flavor)
Fresh cilantro and sour cream for topping
Directions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, chopped onion, bell pepper, garlic powder, cumin, chili powder, salt, and pepper. Add lime juice for extra flavor if desired. If using cauliflower rice, make sure it is well-drained before adding it to the mixture.
- Spread half of the low-carb enchilada sauce on the bottom of a baking dish. Layer half of the chicken mixture over the sauce, followed by half of the shredded cheese.
- Repeat the layers with the remaining enchilada sauce, chicken mixture, and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Top with sour cream and fresh cilantro if desired.
Like this recipe?
Follow @dinnerendeavor on Pinterest