Keto Chicken Enchilada Casserole – Comforting, Low-Carb, and Easy

This Keto Chicken Enchilada Casserole gives you all the cozy, saucy flavors of classic enchiladas, without the tortillas or carb overload. It’s cheesy, satisfying, and simple enough for a weeknight. If you love bold, Tex-Mex flavor, this recipe hits the spot with minimal fuss.

You can prep it ahead, bake it when you’re ready, and enjoy leftovers that taste even better the next day.

What Makes This Recipe So Good

• Big enchilada flavor, keto-friendly: You’ll get a rich, savory sauce, gooey cheese, and tender chicken—without the tortillas.
• Weeknight easy: Rotisserie chicken, pantry spices, and jarred or homemade low-carb enchilada sauce keep prep simple.
• High-protein, satisfying: Protein and fat keep you full while staying within keto macros.
• Customizable heat: Mild for family-friendly, or extra spicy for a kick.
• Meal-prep friendly: Holds up well in the fridge and freezer.

Ingredients

• 3 cups cooked chicken, shredded (rotisserie works great)
• 1 1/4 cups low-carb red enchilada sauce (store-bought or homemade)
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack or pepper jack cheese
• 1 small onion, finely diced
• 1 small bell pepper, diced (optional for texture and flavor)
• 2 cloves garlic, minced
• 2 tbsp olive oil or avocado oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp ground coriander (optional)
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Sliced green onions (optional garnish)
• 1 small zucchini or 8–10 low-carb tortillas, cut into strips (optional “layer” element; see Alternatives)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with a little oil or cooking spray.
2. Warm a large skillet over medium heat. Add the oil, then sauté the onion and bell pepper with a pinch of salt for 4–5 minutes until softened.

   Stir in the garlic and cook 30 seconds until fragrant.

3. Add cumin, chili powder, smoked paprika, oregano, and coriander. Toast the spices for 30–60 seconds to wake up their flavor.
4. Reduce heat to low. Stir in the cream cheese until it melts and coats the vegetables.

   Add the sour cream and 1/2 cup of the enchilada sauce. Mix until smooth and creamy. Season with salt and pepper.

5. Add the shredded chicken to the skillet and toss to coat in the creamy sauce.

   If the mixture looks dry, add another 2–3 tablespoons of enchilada sauce. You want it saucy but not soupy.

6. Optional layer element: If using zucchini, slice it lengthwise into thin planks (1/8 inch) and pat dry. If using low-carb tortillas, slice into wide strips.

   These provide structure similar to enchiladas but can be skipped for fewer carbs.

7. Assemble: Spread 1/4 cup enchilada sauce on the bottom of the casserole dish. If using zucchini or tortillas, add a thin layer. Spoon half the chicken mixture over it.

   Sprinkle with half the cheddar and half the Monterey Jack.

8. Repeat with another 1/4 cup sauce, remaining zucchini/tortilla layer if using, the rest of the chicken mixture, and most of the remaining cheese.
9. Drizzle the top with the remaining enchilada sauce and finish with a final sprinkle of cheese. This helps the top get bubbly and golden.
10. Bake uncovered for 18–22 minutes until the cheese is melted and the edges are bubbly. For a golden top, broil on high for 1–2 minutes—watch closely.
11. Rest for 5–10 minutes before serving.

    Garnish with chopped cilantro and green onions.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or cover with foil and warm in a 325°F oven until hot.
• Freezer: Cool completely, then wrap tightly in a freezer-safe dish or portion into containers. Freeze up to 2 months.

  Thaw overnight in the fridge and reheat covered at 325°F until warmed through.

• Make-ahead: Assemble up to 24 hours in advance. Cover and refrigerate. Add 5–10 minutes to the bake time if going straight from fridge to oven.

Benefits of This Recipe

• Low-carb without sacrificing flavor: You get all the enchilada satisfaction with far fewer carbs than traditional tortillas.
• High in protein: Chicken keeps you full and supports a balanced keto plate.
• Convenient: Rotisserie chicken and jarred sauce make it quick, and it reheats beautifully for lunches.
• Flexible: Adjust the spice, cheese blend, and layers to match your preferences and pantry.
• Family-friendly: Mild seasoning and creamy texture are a hit with both keto and non-keto eaters.

Common Mistakes to Avoid

• Using a sugary sauce: Some enchilada sauces are high in carbs.

  Check labels and aim for a low-sugar, low-carb brand or make your own.

• Skipping the rest time: Let the casserole sit after baking. This helps it set and makes cleaner slices.
• Overwatering the dish: Zucchini can release moisture. Pat it dry and don’t over-sauce the layers.
• Not seasoning the chicken mixture: Taste the filling before assembling and adjust salt, pepper, and spice to make it pop.
• Burning under the broiler: If you broil, keep a close eye.

  It can go from golden to burnt very fast.

Alternatives

• Layer options: Skip layers entirely for lowest carbs, or use thin zucchini planks, cabbage leaves, or low-carb tortillas for structure.
• Protein swaps: Use shredded turkey, ground chicken, ground beef, or pulled pork. Season similarly.
• Cheese variations: Try Oaxaca, queso asadero, or a Mexican blend. Pepper jack adds heat.
• Sauce twist: Use green enchilada sauce (salsa verde) for a tangier casserole.

  Keep an eye on carbs.

• Dairy-free: Use dairy-free cream cheese and sour cream alternatives and a meltable dairy-free cheese. Check labels for carbs.
• Extra veggies: Add sautéed mushrooms, spinach, or riced cauliflower for more volume without many carbs.

FAQ

Is enchilada sauce keto-friendly?

Most store-bought sauces vary widely. Look for a brand with minimal added sugar and around 2–3 net carbs per serving.

You can also make a quick homemade version to control the carbs.

Can I make this without cream cheese or sour cream?

Yes. Replace with extra shredded cheese and a splash of heavy cream, or use dairy-free substitutes if needed. The texture will be slightly less creamy but still delicious.

What’s the best way to shred the chicken?

Rotisserie chicken is the easiest.

Otherwise, poach or bake chicken breasts, then shred with two forks or a hand mixer on low speed for quick, fine shreds.

How do I keep zucchini from watering down the casserole?

Slice it thin, salt lightly, and pat dry with paper towels. You can also give it a quick 2–3 minute sauté to release moisture before layering.

Can I make this spicier?

Absolutely. Add chipotle powder, diced jalapeños, or a few tablespoons of chopped canned green chiles.

Pepper jack cheese also brings heat.

What should I serve with it?

Try a simple side: crisp romaine with lime vinaigrette, sliced avocado, or cauliflower rice with a squeeze of lime and chopped cilantro.

How many carbs are in a serving?

It depends on your sauce and layer choice. With no layer, low-carb sauce, and standard dairy, expect roughly 5–7 net carbs per serving. Always calculate based on your exact ingredients.

In Conclusion

Keto Chicken Enchilada Casserole delivers comfort-food flavor with a smart, low-carb approach.

It’s creamy, cheesy, and full of bold spices, yet easy enough for busy nights. Customize the heat, choose your layer (or skip it), and enjoy a dependable meal that reheats like a dream. Keep this one in your weekly rotation for a satisfying, crowd-pleasing dinner that fits your goals.