Keto Chicken Enchilada Casserole

It’s also much less work than filling, rolling, and baking enchiladas. And leftovers are really good - just as good as the freshly made dish. I’m so in love with this delicious casserole! It’s so flavorful, so filling, and so easy to make. My entire family loves it and requests it often. And leftovers are great too. The secret is in the seasonings. They make the dish truly taste like enchiladas, even without the tortillas. And not using tortillas means that this casserole isn’t just keto and gluten-free - it’s also VERY easy to make.

Ingredients

You’ll only need a few simple ingredients to make this chicken enchilada casserole. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Olive oil: I love cooking with this flavorful oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Aromatics: I use garlic and onion. To season: I use Kosher salt, black pepper, chili powder, and ground cumin. Canned stuff: Tomato sauce and diced chile peppers. Shredded chicken: I often use pre-cooked chicken breast. You can also use rotisserie chicken, but make sure to remove the skin. Fresh cilantro: It adds great flavor to this dish. But I know that some people dislike this herb. If you’re one of them, you can use parsley instead. Shredded cheddar: I like to use sharp or even extra-sharp cheddar. Flavorful!

Instructions

Making chicken enchilada casserole is super easy. So much easier than making enchiladas. Scroll down to the recipe card for detailed instructions. These are the basic steps: Make the sauce. First, prepare the enchilada sauce, using olive oil, onion, spices, and tomato sauce. Mix the ingredients. Next, combine the shredded chicken with the sauce, green chiles, cilantro and half the cheese. Bake. Transfer the mixture to a greased baking dish, sprinkle it with the remaining cheese, and bake until bubbly, about 10 minutes in a 400°F oven.

Expert tip

It’s easy to keep this casserole low-carb by simply not using beans, rice, or tortillas. You won’t miss these ingredients! It’s incredible - this casserole truly tastes like enchiladas.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

Shredded turkey meat works well in this recipe, but make sure you use dark meat. Turkey breast is too dry.You can use shredded provolone instead of cheddar.Try adding a pinch of oregano to the sauce.Sometimes I add sliced black olives to the chicken mixture.

Serving suggestions

This is a rich casserole, so it’s best paired with a simple vegetable side dish. I often serve it with one of the following:

Tomato saladSauteed green beansGrilled broccolini

Storing leftovers

Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power. You can also reheat them in a 300°F oven.

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