Easy Cheesy Keto Chicken Enchilada Casserole topped with cheese and fresh herbs

Easy Cheesy Keto Chicken Enchilada Casserole

ByNiva Wilson
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Why make this recipe

This Easy Cheesy Keto Chicken Enchilada Casserole is perfect for anyone looking to enjoy a tasty meal without the carbs. It’s quick to prepare and features layers of creamy cheese and savory chicken, making it a delightful dish for lunch or dinner. Whether you’re on a keto diet or just looking for a comforting and flavorful casserole, this recipe checks all the boxes. Plus, it’s simple enough for any home cook to whip up, making it a family favorite.

How to make Easy Cheesy Keto Chicken Enchilada Casserole

Ingredients :

  • 2 cups cooked chicken or turkey, shredded
  • 1 cup cream cheese
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1 cup enchilada sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Chopped cilantro for garnish (optional)

Directions :

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken or turkey, cream cheese, 1 cup of shredded cheese, enchilada sauce, garlic powder, onion powder, cumin, salt, and pepper. Mix well.
  3. Pour the mixture into a greased 9×13 inch baking dish.
  4. Top with the remaining 1 cup of shredded cheese.
  5. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
  6. Remove from the oven, let it cool slightly, and garnish with chopped cilantro, if desired. Serve warm.

How to serve Easy Cheesy Keto Chicken Enchilada Casserole

Slice the casserole into squares and serve it warm. It pairs well with a fresh salad or steamed vegetables for a complete meal. You can also offer some sour cream or avocado on the side for extra flavor.

How to store Easy Cheesy Keto Chicken Enchilada Casserole

To store leftovers, let the casserole cool completely. Then, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the casserole. Just make sure to wrap it tightly before placing it in the freezer, where it can last for up to 3 months.

Tips to make Easy Cheesy Keto Chicken Enchilada Casserole

  • For added flavor, feel free to add chopped bell peppers or onions to the mixture.
  • You can use rotisserie chicken to save time on cooking the chicken from scratch.
  • If you prefer a spicier dish, try using spicy enchilada sauce or add some diced jalapeños.

Variation (if any)

For a vegetarian option, you can replace the chicken with a mix of black beans and veggies. Just ensure the enchilada sauce you choose fits your dietary needs.

FAQs

Can I use other types of meat?
Yes! Feel free to use shredded beef or pork instead of chicken or turkey.

Is this dish suitable for meal prep?
Absolutely! This casserole is great for meal prep. You can make it ahead of time and store it for the week.

What can I do if I don’t have cream cheese?
You can substitute cream cheese with sour cream or Greek yogurt for a similar creamy texture.

Keto Chicken Enchilada Casserole

A quick and delicious Keto Chicken Enchilada Casserole made with layers of cheesy goodness and savory chicken, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Keto, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken or turkey, shredded You can use rotisserie chicken for convenience.
  • 1 cup cream cheese Can substitute with sour cream or Greek yogurt.
  • 2 cups shredded cheese (cheddar or Mexican blend) Divided into two portions for layering.
  • 1 cup enchilada sauce Use spicy enchilada sauce for extra heat.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Chopped cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken or turkey, cream cheese, 1 cup of shredded cheese, enchilada sauce, garlic powder, onion powder, cumin, salt, and pepper. Mix well.
  3. Pour the mixture into a greased 9x13 inch baking dish.
  4. Top with the remaining 1 cup of shredded cheese.
Cooking
  1. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
  2. Remove from the oven, let it cool slightly, and garnish with chopped cilantro, if desired.
  3. Slice the casserole into squares and serve it warm.

Notes

For meal prep, store in the refrigerator for 3-4 days or freeze for up to 3 months. Pairs well with a salad or steamed vegetables.

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