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Keto Chicken Enchilada Casserole

Dive into the bold flavors of our Keto Chicken Enchilada Casserole, a perfect harmony of succulent chicken and zesty enchilada sauce layered with melty cheese, all while keeping it low-carb for a guilt-free indulgence.
Course Dinner
Cuisine Mexican
Keyword Chicken Enchilada, Keto Casserole, Keto Chicken Enchilada Casserole, Low Carb Enchilada
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 330kcal

Equipment

  • Pot
  • Skillet
  • 9x13 inch baking dish
  • Two Forks
  • Knife

Ingredients

  • 1 ½ lbs chicken breast 680g
  • 2 cups shredded Mexican cheese blend 8oz/227g
  • 1 cup red enchilada sauce, sugar-free 8oz/240ml
  • 1 medium onion, diced about 1/2 cup or 115g
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced green bell pepper about 1/2 cup or 119g
  • 1 4oz can diced green chiles 113g
  • ¼ cup fresh cilantro, chopped 4g
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cup sour cream for garnish 60ml
  • 1 avocado, sliced for garnish

Instructions

  • Preheat your oven to 375°F (190°C).
  • Cook the chicken breasts in a pot of boiling water for 15 minutes or until fully cooked. Once done, shred the chicken using two forks and set aside.
  • In a skillet over medium heat, sauté the diced onion, garlic, and green bell pepper until they are soft and the onions are translucent.
  • To the skillet, add the shredded chicken, green chiles, cumin, chili powder, salt, and black pepper. Stir to combine and cook for an additional 2 minutes.
  • Pour half of the enchilada sauce into the bottom of a 9x13-inch (23x33 cm) baking dish.
  • Spread the chicken mixture evenly over the sauce in the baking dish.
  • Drizzle the remaining enchilada sauce over the chicken layer.
  • Sprinkle the shredded cheese on top, ensuring an even coverage.
  • Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
  • Remove from the oven and let it cool for 5 minutes.
  • Garnish with fresh cilantro, sour cream, and avocado slices before serving.

Notes

Make sure your enchilada sauce is sugar-free to keep this dish keto-friendly.
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, simply bake in the oven at 350°F (175°C) until heated through.

Nutrition

Calories: 330kcal | Carbohydrates: 8g | Protein: 34g | Fat: 18g | Fiber: 2g | Net Carbs: 6g