Cheesy Keto Chicken Enchilada Casserole Recipe

This Cheesy Keto Chicken Enchilada Casserole is a low-carb, gluten-free alternative to traditional enchiladas, packed with flavor, healthy fats, and protein. The combination of tender shredded chicken, creamy cheese, and zesty enchilada sauce, layered in a casserole dish, creates the perfect comfort food for those following a ketogenic lifestyle.

Instructions:

Step 1: Prepare the Chicken

1. Cook the Chicken Breasts:

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   • Heat olive oil in a large skillet over medium heat.
   • Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper on both sides.
   • Once the skillet is hot, place the chicken breasts in and sear each side for about 4-5 minutes, until golden brown.
   • Reduce the heat to low, cover the pan, and cook the chicken for another 10-12 minutes, or until the internal temperature reaches 165°F (75°C).
   • Remove from the heat and let the chicken rest for 5-10 minutes before shredding.

2. Shred the Chicken:

   • Once the chicken has cooled slightly, shred it using two forks or a hand mixer for a quicker method.
   • Set the shredded chicken aside for later.

Step 2: Make the Homemade Enchilada Sauce (Skip if Using Store-Bought)

1. Heat Olive Oil:

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   • In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
   • Add the tomato paste and stir, cooking for 1-2 minutes until it starts to darken slightly.

2. Add Spices:

   • Stir in the cumin, chili powder, garlic powder, onion powder, and red pepper flakes. Cook for another 1-2 minutes to toast the spices.

3. Add Liquids:

   • Pour in the water or chicken broth and stir well to combine. Bring to a simmer and let it cook for 10-15 minutes to thicken, stirring occasionally.

4. Balance the Flavor:

   • Add salt, pepper, and apple cider vinegar or lime juice to taste. Adjust the seasoning based on your preferences.

5. Finish the Sauce:

   • Once the sauce has thickened and the flavors have developed, remove from the heat and set aside.

Step 3: Prepare the Casserole Base

1. Sauté the Vegetables:

   • In a large skillet, heat a small amount of olive oil over medium heat.
   • Add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.
   • Stir in the diced green chilies, cumin, chili powder, and a pinch of salt. Cook for an additional 2-3 minutes to allow the spices to bloom.

2. Mix in the Chicken and Sour Cream:

   • Add the shredded chicken to the skillet with the onions and spices. Stir to combine.
   • Mix in the sour cream (or Greek yogurt) until the chicken mixture is well-coated. Taste and adjust seasoning with salt and pepper as needed.

Step 4: Assemble the Casserole

1. Layer the Ingredients:

   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer of the homemade or store-bought enchilada sauce at the bottom of a 9×13-inch casserole dish.
   • Add half of the chicken mixture and spread it evenly across the dish.
   • Sprinkle a generous amount of shredded mozzarella and cheddar cheese over the chicken.
   • Pour another layer of enchilada sauce over the cheese.
   • Repeat the layers: chicken mixture, cheese, and sauce.

2. Top with Cheese:

   • Finish by topping the casserole with the remaining cheese.

Step 5: Bake the Casserole

1. Bake:

   • Cover the casserole with aluminum foil and bake for 20-25 minutes to allow the flavors to meld and the casserole to heat through.
   • After 20 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

2. Cool and Serve:

   • Allow the casserole to cool for 5 minutes before slicing.
   • Garnish with fresh cilantro, chopped green onions, lime wedges, and optional jalapeño slices for added flavor and color.

Tips and Variations

1. Chicken Thighs vs. Chicken Breasts:

   • While chicken breasts are a lean option, using chicken thighs adds extra flavor and moisture to the casserole. Thighs are also more forgiving in terms of texture and will stay tender, even if overcooked slightly.

2. Make It Spicier:

   • Add extra chili powder, jalapeños, or cayenne pepper to increase the heat level. You can also mix in some diced chipotle peppers for a smoky kick.

3. Dairy-Free Version:

   • For a dairy-free option, swap the cheese for a dairy-free alternative such as cashew cheese or a plant-based mozzarella. Use coconut cream instead of sour cream.

4. Vegetable Add-Ins:

   • For added veggies, stir in sautéed zucchini, bell peppers, or spinach into the chicken mixture. These will add more fiber and nutrients to the dish while keeping it keto-friendly.

5. Crispier Topping:

   • If you prefer a crispier top, broil the casserole for the last 3-5 minutes of baking, watching closely to ensure the cheese doesn’t burn.

6. Freezer-Friendly:

   • This casserole can be made ahead of time and frozen before baking. To freeze, assemble the casserole but don’t bake it. Wrap it tightly in foil and freeze for up to 3 months. To cook from frozen, bake at 375°F (190°C) for 45-60 minutes, or until the casserole is heated through and bubbly.

Serving Suggestions

This cheesy keto chicken enchilada casserole is a one-dish meal, but you can serve it with a variety of sides for a complete keto-friendly dinner. Here are some suggestions:

1. Keto Mexican Rice:

   • You can make a cauliflower rice version of Mexican rice by sautéing cauliflower rice with spices such as cumin, chili powder, and garlic.

2. Guacamole:

   • Serve with fresh guacamole made with ripe avocados, lime juice, cilantro, and jalapeños for extra flavor and healthy fats.

3. Keto-Friendly Tortillas:

   • For a true enchilada experience, serve the casserole with low-carb tortillas or a side of cloud bread.

4. Salad:

   • A simple side salad with mixed greens, avocado, and a creamy dressing pairs perfectly with this casserole to add freshness.

Conclusion

This Cheesy Keto Chicken Enchilada Casserole is a delicious, comforting dish perfect for anyone following a ketogenic diet or looking to reduce their carb intake without sacrificing flavor. The rich combination of seasoned chicken, creamy cheese, and spicy enchilada sauce is sure to satisfy cravings, while staying low-carb and nutritious. Whether you’re making it for a family dinner, meal prepping for the week, or preparing a special occasion meal, this casserole is versatile, easy to make, and guaranteed to please!

Yield: 6-8

Cheesy Keto Chicken Enchilada Casserole Recipe

Print

This Cheesy Keto Chicken Enchilada Casserole is a low-carb, gluten-free alternative to traditional enchiladas, packed with flavor, healthy fats, and protein. The combination of tender shredded chicken, creamy cheese, and zesty enchilada sauce, layered in a casserole dish, creates the perfect comfort food for those following a ketogenic lifestyle.

Prep Time 20 minutes

Cook Time 30 minutes

Ingredients

• 2 cups cooked chicken, shredded (about 2 medium chicken breasts)
• 1 ½ cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup sour cream
• 1/2 cup heavy cream
• 1/2 cup green enchilada sauce (check for low-carb options)
• 1 tablespoon taco seasoning (or homemade seasoning)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder (optional)
• Salt and pepper, to taste
• 1/4 cup chopped cilantro (for garnish, optional)
• 1 medium onion, diced (optional)
• 1/2 cup diced green chilies (optional)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with non-stick cooking spray or butter.
   
2. Prepare the Chicken:
   In a large bowl, combine the shredded chicken, taco seasoning, garlic powder, onion powder, chili powder, and a pinch of salt and pepper. Mix thoroughly to coat the chicken evenly.
   
3. Make the Sauce:
   In a separate bowl, mix the sour cream, heavy cream, and green enchilada sauce. Add the diced onions, if using, and stir until combined.
   
4. Layer the Casserole:
   Spread half of the shredded chicken mixture in the bottom of the casserole dish. Pour half of the sauce mixture over the chicken and top with half of the shredded cheese. Repeat with the remaining chicken, sauce, and cheese.
   
5. Bake:
   Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
   
6. Garnish and Serve:
   Once baked, remove from the oven and let it sit for a few minutes before serving. Garnish with chopped cilantro and serve hot.

Notes

• Chicken: You can use rotisserie chicken to save time. Just shred it and use it in place of freshly cooked chicken.
• Cheese: If you like extra cheese, feel free to add more mozzarella or cheddar. You can also add a bit of cream cheese for an even creamier texture.
• Spice Level: Adjust the amount of chili powder or add diced jalapeños if you like more heat.
• Keto-Friendly: Make sure your enchilada sauce and taco seasoning are low-carb to keep this recipe keto-friendly.