Description
This Keto Chicken Enchilada Casserole is a delicious, low-carb twist on a classic favorite. Packed with shredded chicken, zesty enchilada sauce, melty cheese, and a cauliflower rice base, it delivers rich Mexican-inspired flavors without the carbs. It’s a quick, comforting dish that works perfectly for family dinners or meal prep. Ready in under an hour, it’s a healthy, flavorful way to enjoy enchiladas without the tortillas.
Ingredients
1 lb cooked, shredded chicken
1 cup keto-friendly enchilada sauce
⅓ cup sour cream
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
½ tsp black pepper
½ red bell pepper, diced
1 cup shredded cheddar cheese
¼ cup sliced black olives
1 tbsp chopped fresh cilantro
For the Base:
3 cups raw cauliflower rice
Instructions
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Preheat Oven – Set oven to 350°F (175°C).
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Mix Filling – In a large bowl, combine shredded chicken, enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper until evenly mixed.
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Prepare Base – Spread cauliflower rice evenly in a casserole dish.
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Layer Filling – Spread chicken mixture evenly over cauliflower rice.
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Add Cheese – Sprinkle shredded cheddar cheese over the filling.
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Bake – Place casserole in oven and bake 25–30 minutes, until cheese is melted and golden.
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Garnish & Serve – Top with diced red bell pepper, sliced olives, and chopped cilantro.
Notes
- Chicken: Rotisserie chicken saves time and adds flavor.
- Enchilada Sauce: Choose a low-carb store-bought brand or make your own.
- Cheese: Try Monterey Jack, Colby, or a Mexican blend for variety.
- Make Ahead: Assemble and refrigerate before baking to save time on busy nights.
- Freezing: Portion leftovers in airtight containers for up to 3 months.
- Prep Time: 15 min
- Cook Time: 30 min
- Method: Baking
- Cuisine: American