Layers of low carb tortillas, enchilada sauce, onions and green chiles, chicken breasts, and cheese are all you need to create this keto chicken enchilada casserole. Appropriate for those keeping an eye on their carbs, you'll love this satisfying and easy dinner!
Keto chicken enchilada casserole uses very simple ingredients. Use your favorite jarred sauce and use up any cooked chicken in your fridge to make prep extra quick and easy!
- Low Carb Tortillas - I used Xtreme Wellness Keto Tortillas in this recipe, but there are other brands available out there, so use your favorite.
- Cooked Chicken Breast - this is a great recipe to use up your leftover chicken, or you can cook it as desired (boiled, baked, grilled...). You can also buy a rotisserie chicken from the grocery store and shred it up.
- Enchilada Sauce - You'll need a 19 ounce can (or similar) of red enchilada sauce. Use your favorite and read labels to keep the sugar and carb count lower.
- Mexican Blend Cheese - Shredding your own cheese will yield a more melty cheesy casserole, but I used the bagged shredded cheese for convenience. Your choice!
- Onions and Garlic - I sauteed the real deal for the best flavor injection in the casserole.
- Green Chiles - You'll only need a 4-ounce can. Drain them first!
- Seasonings - I used a mixture of cumin, chili powder, salt, pepper, and cayenne. Leave out that last one if you don't want the casserole to be too spicy.
Instead of rolling up each individual enchilada in the pan, I made layers of the ingredients that you can cut and serve like a casserole. This cuts down on prep time a little bit and gives you wiggle room to alter your serving sizes however you wish.
Helpful Tip: When layering the casserole, make sure that the enchilada sauce covers all of the dry parts of the tortilla so they don't get hard and crunchy while baking in the oven.
How Many Carbs Does This Have?
If you cut the casserole into 8 equal squares, each serving has 8.5 grams net carbs. Please be aware that the nutritional facts will change based on the specific brands of ingredients that you choose to use. Always use the nutritional information listed on my recipes as a guide and not a rule.
How To Serve
This keto chicken enchilada casserole is great when served as-is, but you can also add any of your favorite Mexican accompaniments on top or on the side to round out your meal. Here are some ideas:
- Avocado slices or Guacamole
- Sour Cream
- Chopped cilantro
- Shredded lettuce
Side Dishes For Enchiladas
Here are some classic and yummy sides to serve alongside this dish. Keep in mind that not all of these are low carb, so if you are preparing this casserole for the lower carb content, be mindful of that.
- Mexican Slaw
- Guacamola and/or Salsa and Chips
- Refried Beans
- Black Beans
- Mexican Rice
Reheating and Freezing Instructions
This keto chicken enchilada casserole reheats just fine in the microwave - make sure to cover it so the little pops and spatters don't make a mess!
To Freeze: Assemble the casserole in a disposable aluminum baking dish. You can split the recipe into two 8x8" square pans - use 3 tortillas per pan. Wrap the unbaked casserole in plastic wrap and cover with aluminum foil. Freeze for 3 months for best quality, though it will be safe to eat after this time if kept deeply frozen.
To Thaw and Bake: You can bake the frozen casserole directly from the freezer. Bake as directed in the recipe, though it will take a little extra time for the cheese to melt and the sauce to bubble. Start checking after 20 minutes and pull it out when it's ready.Print
Keto Chicken Enchilada Casserole
- Total Time: 40 minutes
- Yield: 8 servings 1x
This layered casserole is a real treat for those keeping an eye on their simple carbs. Filled with chicken, cheese, onions & garlic, plenty of enchilada sauce and low carb tortillas, this is an easy and filling meal that you can serve with all your favorite toppings like sour cream, salsa, and avocado.
- 1 ½ pounds cooked chicken breast, chopped
- 2 tsp olive oil
- 1 cup onion, finely chopped
- 2 cloves fresh garlic, peeled and minced
- 1 4-ounce can green chiles, drained
- 1 tsp cumin
- ½ tsp chili powder
- Salt and pepper
- Small pinch of cayenne pepper (optional)
- 1 19 ounce jar red enchilada sauce
- 6 low carb/keto tortillas
- 2 cups Mexican blend cheese, shredded
- Preheat oven to 350F. Lightly grease a 9x13 pan and set aside.
- In a skillet, heat the olive oil on medium-high. Add the onions and season with cumin, chili powder, a few shakes each of salt and pepper, and cayenne if using. Sauté onions until soft and fragrant, then add the minced garlic with the green chiles and cook for one minute more.
- Place two of the tortillas side by side at the bottom of the 9x13 pan - the edges will overlap.
- Layer with ⅓ of the enchilada sauce, half of the onion mixture, half of the chicken, and ⅓ of the cheese.
- Place two more tortillas on the top of the layers and repeat with another ⅓ of sauce, the remaining onion mixture, the remaining chicken, and another ⅓ of cheese.
- Add the final two tortillas on top of the dish and top with the remaining enchilada sauce and cheese. Make sure the sauce covers all of the dry parts of the tortillas so that they stay soft in the oven.
- Bake for about 20 minutes until sauce is bubbly. Cut into squares and serve with chopped cilantro, sour cream, avocado, crema, and/or salsa.
Total net carbs = 8.5 grams per serving.
Recommended Equipment: 8x8" aluminum pans (for freezing), 9x13 baking pan, large stainless steel skillet
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Stovetop and Oven
- Cuisine: Mexican
- Serving Size: ⅛ of recipe
- Calories: 267
- Sugar: 2.1g
- Sodium: 959mg
- Fat: 15g
- Saturated Fat: 6.1g
- Carbohydrates: 16g
- Fiber: 7.5g
- Protein: 17g
- Cholesterol: 48mg
Keywords: enchiladas, casserole, chicken, keto, low carb
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