Keto Chicken Enchilada Bake – Comforting, Low-Carb, and Weeknight Easy

This Keto Chicken Enchilada Bake gives you all the cozy flavors of classic enchiladas without the tortillas or carb overload. It’s cheesy, saucy, and incredibly satisfying—perfect for busy weeknights or meal prep. You’ll build layers of tender chicken, creamy sauce, and melty cheese with just a few smart shortcuts.

It’s simple to put together, easy to customize, and a reliable crowd-pleaser. If you love comfort food with a low-carb twist, this one hits the spot.

What Makes This Recipe So Good

• Full enchilada flavor without the carbs: You get the rich sauce, spices, and gooey cheese, minus the tortillas.
• Fast and manageable: Rotisserie chicken and a quick homemade sauce make this weeknight-friendly.
• Meal prep hero: It reheats well and tastes even better the next day.
• Flexible ingredients: Use what you have—swap proteins, adjust spice levels, or add low-carb veggies.
• Family-friendly: It’s mild enough for most, and you can add heat on the side.

Ingredients

• 3 cups cooked, shredded chicken (rotisserie works great)
• 1 1/2 cups shredded Mexican blend or cheddar cheese, divided
• 1 cup shredded Monterey Jack or pepper jack, divided
• 1 small onion, finely diced
• 1 small green bell pepper, diced (optional, for extra texture)
• 1 tablespoon avocado or olive oil
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 cup sugar-free red enchilada sauce (store-bought or homemade)
• 2 tablespoons tomato paste (for richness)
• 1/2 cup chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4–1/2 teaspoon sea salt, to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped cilantro, plus more for garnish
• 1 small jalapeño, thinly sliced (optional, for heat)
• Lime wedges, for serving (optional)

Step-by-Step Instructions

1. Preheat the oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish with a little oil or cooking spray.
2. Sauté the veggies: Heat oil in a skillet over medium.

   Add onion and bell pepper. Cook 4–5 minutes until softened and lightly golden. Set aside.

3. Make the creamy enchilada sauce: In a saucepan over low heat, whisk together cream cheese, sour cream, enchilada sauce, tomato paste, and chicken broth.

   Stir until smooth. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Simmer 2–3 minutes to meld flavors.

4. Combine the filling: In a large bowl, mix shredded chicken, sautéed veggies, 1/2 cup Mexican blend cheese, 1/2 cup Monterey Jack, cilantro, and about 1 cup of the sauce.

   Stir until coated but not soupy.

5. Assemble the bake: Spread a thin layer of sauce on the bottom of the baking dish. Add the chicken mixture and spread evenly. Pour remaining sauce over the top.
6. Add the cheese: Sprinkle remaining Mexican blend and Monterey Jack evenly over the sauce.

   Add jalapeño slices if using.

7. Bake: Place in the oven for 18–22 minutes, until bubbly and the cheese is melted and lightly golden at the edges.
8. Rest and garnish: Let it rest 5–10 minutes so it sets and slices cleanly. Garnish with more cilantro and a squeeze of lime if you like.
9. Serve: Spoon into bowls or slice into squares. It pairs well with a simple green salad or cauliflower rice.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Cool completely, then freeze in a tightly sealed container for up to 2 months.

  For best texture, freeze before baking if you’re prepping in advance.

• Reheat: Warm individual portions in the microwave for 60–90 seconds or bake at 325°F (165°C) until heated through. If frozen, thaw in the fridge overnight before reheating.

Why This is Good for You

• Low in carbs, high in satiety: Protein and fat help keep you full and steady your energy.
• Protein-rich: Chicken provides essential amino acids for muscle repair and daily function.
• Balanced fats: Cream cheese and sour cream add satisfying fats that make keto eating more sustainable.
• Micronutrients: Onions, peppers, cilantro, and spices bring antioxidants and flavor without extra carbs.

Common Mistakes to Avoid

• Using a sugary sauce: Many store-bought enchilada sauces have added sugar. Choose a sugar-free option or check labels carefully.
• Watery bake: If your chicken is very moist, pat it dry before mixing.

  Don’t overload with broth—follow the measurements.

• Overbaking: Too long in the oven can dry out the chicken and separate the sauce. Pull it when the cheese is melted and bubbly.
• Skipping the rest time: Letting it sit for a few minutes helps it set and keeps servings neat.
• Over-salting: Cheese and store-bought sauce can be salty. Taste the sauce before adding more salt.

Variations You Can Try

• Green chile version: Swap the red enchilada sauce for sugar-free green enchilada sauce and add a can of diced green chiles.
• Beef or turkey: Use cooked ground beef or turkey instead of chicken.

  Season the meat with the same spices.

• Extra veggies: Add diced zucchini, riced cauliflower, or chopped spinach for more bulk and nutrients with minimal carbs.
• Spice it up: Stir in chipotle powder or hot sauce for a smoky kick. Pepper jack adds heat too.
• “Tortilla” texture: Layer in thin slices of grilled zucchini or low-carb tortillas if they fit your macros.
• Dairy-light: Use lactose-free cream cheese and cheese alternatives, or reduce the cheese and add more seasoned chicken and veggies.

FAQ

Can I make this ahead of time?

Yes. Assemble the bake up to the point of adding cheese, cover, and refrigerate for up to 24 hours.

Add cheese right before baking and add a few extra minutes to the cook time if it’s going in cold.

Is store-bought enchilada sauce okay on keto?

It can be. Look for a sauce with no added sugar and 2–3 grams of net carbs or less per serving. If you can’t find one, make a quick homemade version with tomato paste, broth, and spices.

How do I keep it from getting watery?

Dry the chicken well, sauté veggies until most moisture cooks off, and don’t exceed the broth amount.

Letting the bake rest after it comes out of the oven also helps it set.

What can I serve with it?

Try cauliflower rice, shredded lettuce, avocado slices, and a simple cucumber salad. A spoonful of salsa or a dollop of sour cream on top is great, too.

Can I use canned chicken?

You can, but drain it very well and pat it dry. Flavor will be best with rotisserie or poached chicken, but canned works in a pinch.

How spicy is this recipe?

It’s mild to medium as written.

Use pepper jack, jalapeño, or extra chili powder for more heat, or keep it mild with Monterey Jack and no jalapeño.

Can I make it without dairy?

You can use dairy-free cream cheese and shredded cheese alternatives, then enrich the sauce with extra broth and a splash of coconut cream if needed. The texture will be a bit different but still tasty.

What’s the best way to shred chicken quickly?

Use two forks, or toss warm cooked chicken in a stand mixer with the paddle attachment for 20–30 seconds. Don’t overmix or it will pulverize.

Wrapping Up

This Keto Chicken Enchilada Bake brings comfort food to your table with simple steps and everyday ingredients.

It’s hearty, flexible, and fits a low-carb lifestyle without feeling restrictive. Make it once, and it’s likely to join your regular weeknight rotation. Keep a rotisserie chicken and a good sugar-free enchilada sauce on hand, and you’re always close to a cozy, delicious dinner.