Go Back

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.