Keto chicken enchilada casserole Recipe
This Keto Chicken Enchilada Casserole is a delicious low-carb twist on traditional enchiladas, featuring tender chicken, flavorful spices, and gooey cheese. It’s easy to make and perfect for a satisfying weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
Scale
Chicken Enchilada Casserole:
1.5–2 pounds skinless chicken breast, 2 cups enchilada sauce (Frontier brand), 1 cup shredded Mexican cheese blend, 1/4 onion diced, 10 ounces Rotel mild diced tomatoes and green chilies, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cumin, 1/2 teaspoon chili powder, 1/8 teaspoon cayenne pepper (optional for spice)
Instructions
- Cook Tortillas and Boil Chicken: Follow instructions to cook tortillas and boil chicken, then shred.
- Preheat Oven: Preheat oven to 400°F.
- Cook Chicken: In a frying pan, combine shredded chicken, diced onion, Rotel, salt, pepper, cumin, chili powder, and cayenne pepper. Cook for 5 minutes.
- Add Enchilada Sauce: Remove from heat, mix in enchilada sauce (reserving 1/2 cup).
- Layer Casserole: Layer chicken, cheese, and tortillas in a baking dish. Repeat for a second layer, topping with tortillas, reserved sauce, and cheese.
- Bake: Bake at 400°F for 20 minutes until cheese is melted. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Keto, Chicken Enchilada, Casserole, Low Carb, Mexican
