Alright, imagine this: a cozy evening, the oven humming softly, and that irresistible aroma of melted cheese mingling with smoky chili and tender chicken filling your kitchen. This Keto Chicken Enchilada Casserole is my go-to when I crave something hearty but totally low-carb. It’s like wrapping all the best enchilada flavors into one creamy, cheesy, golden-bubbly dish that feels like a warm hug after a long day. Plus, it’s a total crowd-pleaser that doesn’t involve tortillas, so you get all the comfort without the carb crash. Trust me, once you try it, you’ll want this recipe on repeat.
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
2 lbs cooked chicken, shredded (rotisserie works great)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 cup sour cream
1 cup heavy cream
1 (4 oz) can diced green chilies
1 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
1 cup chopped fresh cilantro (optional)
For the Sauce / Garnish (if applicable):
1 cup enchilada sauce (sugar-free or homemade for keto)
Avocado slices (optional garnish)
Fresh lime wedges (optional garnish)
How I Make It
Step 1:
First things first, heat the olive oil in a skillet over medium heat. Toss in the onion and garlic, sautéing until soft and fragrant—about 3 minutes. Then sprinkle in your chili powder, cumin, and smoked paprika. Let those spices toast for a minute to bring out their deep aroma.
Step 2:
Next, stir in the shredded chicken and diced green chilies. Give it a good mix so every piece of chicken gets coated in that spicy, savory goodness. Season with salt and pepper to taste.
Step 3:
In a bowl, whisk together the sour cream, heavy cream, and the enchilada sauce. This creates the luscious sauce that keeps the casserole moist and dreamy.
Step 4:
Layer half of the chicken mixture in a greased 9×13-inch baking dish. Pour half of your cream sauce evenly over it. Sprinkle half of the cheddar and Monterey Jack cheese on top.
Step 5:
Repeat the layers—chicken, cream sauce, then cheese—until everything is in the dish. You want a nice cheesy top layer that will bubble and golden up in the oven.
Step 6:
Bake uncovered at 375°F for 25–30 minutes or until bubbly and golden brown on top. Let it cool for 5 minutes before serving. Garnish with chopped cilantro, avocado slices, and a squeeze of lime if you’re feeling fancy.
Variations & Tips
Swap shredded chicken for ground beef or turkey for a different protein twist.
Add sautéed bell peppers or jalapeños to up the veggie game and heat.
Use cream cheese instead of sour cream for a thicker, richer sauce.
Leftovers freeze beautifully—just thaw and reheat gently covered in the oven.
To avoid dry chicken, make sure it’s well coated in the sauce before baking.
How I Like to Serve It
This casserole shines at casual weeknight dinners, but it also steals the show at weekend gatherings. Pair it with a crisp green salad or some roasted cauliflower rice to keep it keto-friendly. On cooler evenings, I love adding a warm, buttery guacamole on the side for that extra cozy touch.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat covered in a 350°F oven to keep the cheese melty without drying out.
Closing: This Keto Chicken Enchilada Casserole hits all the comfort-food marks with zero guilt—making it an absolute must-make for any low-carb kitchen.
