Keto chicken enchilada casserole Recipe

If you’re craving serious comfort food without sacrificing your low carb lifestyle, this Keto chicken enchilada casserole will knock your socks off. It’s that magical blend of tender, flavorful chicken, punchy enchilada sauce, gooey cheese, and hearty low-carb tortillas that tastes like a plateful of your favorite Mexican takeout — with none of the guilt. It’s a recipe that’s become a staple at my house, especially on busy weeknights, and the best part? Even carb lovers will beg for seconds.

Ingredients You’ll Need

Let’s talk about how a handful of humble ingredients combine to create something truly crave-worthy. Each element in this Keto chicken enchilada casserole adds flavor, texture, and just the right touch of spice—don’t skip a thing!

• Coconut flour tortilla recipe: Provides the structure and soaks up all those savory enchilada flavors, while keeping the carbs low.
• 1.5-2 pounds skinless chicken breast: Lean and protein-packed, this is the hearty base of your casserole.
• 2 cups enchilada sauce (I used Frontier brand): Delivers bold, classic flavor and binds everything together.
• 1 cup shredded Mexican cheese blend: Melts perfectly over the top for that signature cheesy crust.
• 1/4 onion, diced: Adds sweetness and savory depth to the filling.
• 10 ounce Rotel mild diced tomatoes and green chilies: Gives a little zest and keeps the casserole moist.
• 1/2 teaspoon salt: Brings all the ingredients into delicious harmony.
• 1/4 teaspoon black pepper: A must for gentle background heat and peppery flavor.
• 1/4 teaspoon cumin: Classic, earthy spice that makes the whole kitchen smell amazing.
• 1/2 teaspoon chili powder: Delivers that classic enchilada warmth and color.
• 1/8 teaspoon cayenne pepper (only if you like a spicy casserole): Adds another layer of heat if you’re feeling adventurous!

How to Make Keto chicken enchilada casserole

Step 1: Prep the Chicken and Tortillas

Start by whipping up your coconut flour tortillas according to the linked recipe—they’ll only take a few minutes to cook and will add the perfect foundation to all your layers. At the same time, place your chicken breasts in a pot of boiling water and simmer until cooked through, about 15-20 minutes. Once cooled slightly, shred the chicken with two forks to get those tender, juicy strands that soak up every bit of flavor later.

Step 2: Preheat and Prep

Preheat your oven to 400°F so it’s ready when your casserole is assembled. This step ensures everything will be hot, bubbly, and the cheese will melt to golden perfection. A little prep goes a long way to a smooth cooking process!

Step 3: Sauté the Chicken and Veggies

Add your freshly shredded chicken to a large frying pan over medium-high heat. Toss in the diced onion and pour the can of Rotel (don’t drain it—you want those flavorful juices!). Sprinkle in the salt, black pepper, cumin, chili powder, and optional cayenne. Stir everything together and let it cook for about 5 minutes so the flavors marry and the liquid reduces just a bit.

Step 4: Mix in the Enchilada Sauce

Remove the pan from the heat and pour in your enchilada sauce, reserving 1/2 cup for later. Stir to coat the chicken mixture thoroughly. This saucy step is what makes every bite of this Keto chicken enchilada casserole so irresistible, as the flavors lock into each strand of chicken.

Step 5: Layer It All Up

In a casserole dish, start by layering the saucy chicken mixture, followed by a handful of shredded cheese, then arrange 4 coconut tortillas to cover everything. You’ll repeat this layering process, building up two hearty strata of flavor. The final layer should be tortillas, drizzled generously with that reserved enchilada sauce to keep them tender, then crowned with the rest of your cheese.

Step 6: Bake and Cool

Pop your Keto chicken enchilada casserole into the preheated oven. Bake for 20 minutes, or until the cheese is melted, golden, and bubbling around the edges. Give the casserole a few minutes to cool so slicing is easier, and all those gorgeous layers hold together when served.

How to Serve Keto chicken enchilada casserole

Garnishes

This casserole absolutely shines with a finishing touch of garnishes. Try fresh chopped cilantro, a dollop of sour cream, sliced avocado, or even pickled jalapeños for some extra flair—you can really play with color, flavor, and texture with these easy top-offs.

Side Dishes

Bring balance to your meal by pairing Keto chicken enchilada casserole with refreshing sides like a crisp green salad, cauliflower rice, or even roasted vegetables. These lighter options let the creamy, hearty casserole remain center stage while rounding out the meal beautifully.

Creative Ways to Present

If you want to wow your guests or just have some fun at dinnertime, try serving the casserole in individual ramekins, topping with extra melted cheese or a drizzle of chipotle crema. You could even slice and serve it in lettuce wraps for a crunchier, party-ready twist that keeps things keto-friendly!

Make Ahead and Storage

Storing Leftovers

Leftover Keto chicken enchilada casserole is a lifesaver for busy lunches or quick dinners. Simply cover the dish tightly or transfer portions to an airtight container, and pop it in the fridge. It’ll stay delicious for up to 4 days—if you can resist eating it all before then!

Freezing

This dish is a great make-ahead option! Let the casserole cool completely, then slice into portions and store in freezer-safe containers or wrap tightly in foil. It freezes beautifully for up to 2 months—just defrost in the fridge overnight before reheating.

Reheating

For best results, reheat individual servings in the microwave until hot and melty, or pop the whole casserole back in a 350°F oven, covered with foil, until warmed through (about 15 minutes). If you like, add a fresh layer of cheese on top before reheating for extra gooey goodness.

FAQs

Can I use store-bought low-carb tortillas instead of making my own?

Absolutely! While homemade coconut flour tortillas have an unbeatable flavor and freshness, your favorite store-bought low-carb tortillas will also work in a pinch. Just be sure to check the net carbs to keep your Keto chicken enchilada casserole fully keto-approved.

Can I use a different protein instead of chicken?

Yes, this recipe is flexible! Feel free to swap in cooked, shredded turkey or even pulled pork for a fun twist. Just make sure the protein is cooked and shredded so it layers well and soaks up that delicious enchilada sauce.

How spicy is this casserole?

This Keto chicken enchilada casserole has a mild to medium heat thanks to Rotel, chili powder, and optional cayenne. If you’re sensitive to heat, skip the cayenne or use mild enchilada sauce; for more spice, add extra chili powder or a few dashes of hot sauce!

Can I assemble this casserole ahead of time?

Definitely! You can prep and layer the whole casserole in advance, cover it tightly, and refrigerate for up to 24 hours before baking. It’s a fantastic option for meal prepping or getting a jumpstart before a busy evening.

What’s the best way to shred the chicken?

The easiest method is using two forks right after boiling while the chicken is still warm. For a super-quick shortcut, use a stand mixer with the paddle attachment on low—it’ll turn whole chicken breasts into perfectly shredded pieces in seconds!

Final Thoughts

Once you try this Keto chicken enchilada casserole, it’s bound to steal a place in your regular dinner rotation. It’s hearty, flavorful, and brings all the savory coziness of classic enchiladas—without any of the carb overload. Give it a go and make it your own, then watch it disappear from your table every single time!

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