This warm, cheesy Keto Enchilada Casserole is the perfect comfort food without the extra carbs. It captures all the bold flavors of traditional enchiladas but skips the tedious steps of rolling tortillas and dealing with extra carbs. The result? A dish that’s easier to make, gluten-free, and absolutely irresistible.
What I love most about this casserole is how quick it comes together without sacrificing flavor. Each layer bursts with spices, tender shredded chicken, and gooey cheese — making it a guaranteed crowd-pleaser. My family keeps asking for it, and honestly, it’s one of my favorite easy keto dinners. The real magic lies in the seasoning blend — it gives the dish that authentic enchilada taste even without tortillas.
Why You’ll Love This Keto Enchilada Casserole
- Low carb and keto-friendly: Skip tortillas but keep all the flavor.
- Quick to prepare: Minimal prep time and fewer steps.
- Gluten-free: Perfect for anyone avoiding gluten.
- Family-approved: Rich, flavorful, and filling.
Ingredients and Possible Substitutions
Here’s what you’ll need to make this flavorful Keto Enchilada Casserole. Adjust as needed to suit your taste and dietary needs.
- Olive oil: Great for flavor, but if you want a higher smoke point, avocado oil works beautifully.
- Shredded chicken: Pre-cooked chicken breast works perfectly. Rotisserie chicken is an easy shortcut, but remove the skin to keep it lean. Dark turkey meat is a good alternative if you prefer turkey, though turkey breast can be too dry.
- Fresh cilantro: This herb brightens the dish. If cilantro isn’t your favorite, parsley makes a great substitute.
- Shredded cheese: Sharp or extra-sharp cheddar gives bold flavor. You can also use provolone if you want a slightly different taste.
- Green chiles: Add depth and mild heat. You can adjust to your spice preference.
How to Make Keto Enchilada Casserole
This recipe keeps things simple while delivering maximum flavor.
Step 1 — Make the Enchilada Sauce
Begin by sautéing onion in olive oil, then add your spice mix and tomato sauce. This creates a rich base full of flavor that coats every bite.
Step 2 — Combine Ingredients
Mix shredded chicken with the enchilada sauce, green chiles, cilantro, and half of the shredded cheese. This is where the magic happens — all the flavors meld together beautifully.
Step 3 — Assemble the Casserole
Transfer your mixture into a greased baking dish. Sprinkle the remaining cheese over the top, and bake at 400°F for about 10 minutes until bubbly and golden.
Step 4 — Serve and Enjoy
Serve hot and fresh right from the oven. Garnish with extra cilantro or sliced avocado for a gorgeous finish.
Why This Recipe Works for Keto Diets
Keto recipes focus on low-carb ingredients without sacrificing taste, and this casserole is a perfect example. By replacing tortillas with a cheesy, protein-packed base, you cut unnecessary carbs while keeping the comforting flavors intact. Plus, it’s simple enough to whip up on busy weeknights while still impressing everyone at the table.
This dish is also incredibly versatile — you can swap chicken for turkey, add extra veggies like zucchini or spinach, or even adjust spices to your liking.
Pro Tips for the Best Keto Enchilada Casserole
- Use a flavorful shredded cheese to really boost the taste.
- Let the sauce simmer for a few minutes to deepen the flavor.
- For a richer texture, add a dollop of cream cheese to the enchilada sauce.
- Use a glass baking dish for even heating and to avoid sticking.
Keto Enchilada Casserole – Low Carb Comfort Food Made Simple
- Total Time: 25 min
Description
This Keto Enchilada Casserole is the ultimate low-carb comfort dish that delivers everything you love about traditional enchiladas — without the tortillas or extra work. Tender shredded chicken is mixed with a rich, homemade enchilada sauce, green chiles, and melted cheese to create a bubbling, flavorful bake that’s ready in under 30 minutes. Perfect for busy weeknights, meal prep, or family dinners, this casserole is keto-friendly, gluten-free, and unbelievably satisfying.
Ingredients
2 tbsp olive oil (or avocado oil)
1 small onion, finely chopped
2 cloves garlic, minced
2 cups cooked shredded chicken breast (or rotisserie chicken, skin removed)
1 (8 oz) can tomato sauce
1 cup shredded sharp cheddar cheese (or provolone)
1 (4 oz) can diced green chiles
2 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped (or parsley)
Instructions
-
Preheat oven: to 400°F (200°C). Grease a baking dish with olive oil.
-
Make enchilada sauce: In a medium skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened (about 3 minutes). Add chili powder, cumin, smoked paprika, salt, and pepper; stir well. Pour in tomato sauce and simmer for 2–3 minutes.
-
Combine ingredients: In a large bowl, mix shredded chicken, green chiles, cilantro, half of the cheese, and enchilada sauce until well coated.
-
Assemble casserole: Transfer mixture into the greased baking dish. Sprinkle remaining cheese evenly on top.
-
Bake: Place casserole in oven and bake for 10 minutes, or until cheese is bubbly and slightly golden.
-
Serve: Garnish with extra cilantro or avocado slices if desired.
Notes
- Cheese options: Sharp cheddar gives bold flavor, provolone offers a milder taste.
- Protein swaps: Turkey dark meat can replace chicken for variation.
- Spice level: Adjust chili powder and paprika to suit your preference.
- Storage: Keep leftovers refrigerated for up to 3 days. Reheat in oven or microwave.
- Prep Time: 15 min
- Cook Time: 10 min
- Method: Baking
- Cuisine: American
