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Keto Chicken Enchiladas Casserole

Keto Chicken Enchiladas Casserole: Comforting Low-Carb Bliss

This Keto Chicken Enchiladas Casserole is a delicious low-carb twist on a classic dish, perfect for meal prep and weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Shredded Chicken Use cooked chicken breasts or thighs for best flavor.
  • 8 oz Cream Cheese Can substitute with Neufchâtel cheese.
  • 2 cups Shredded Cheddar Cheese Can swap for mozzarella.
  • 4 oz Diced Green Chilies Can replace with diced jalapeños for more spice.
  • 2 cups Enchilada Sauce Use store-bought or homemade.
  • 1 tsp Garlic Powder Fresh minced garlic can be used for bolder taste.
  • 1 tsp Onion Powder Can use fresh onions, sautéed.
  • 1 tsp Salt
  • 1 tsp Pepper

Equipment

  • Oven
  • Mixing Bowl
  • 9x13 inch baking dish
  • Spatula

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine shredded chicken, softened cream cheese, half of the shredded cheddar cheese, diced green chilies, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well combined.
  3. Pour a layer of enchilada sauce at the bottom of a 9x13 inch baking dish and spread it evenly.
  4. Spoon the chicken filling over the enchilada sauce, spreading it out evenly.
  5. Pour the remaining enchilada sauce over the chicken layer and sprinkle the remaining cheddar cheese on top.
  6. Bake for 25-30 minutes until cheese is bubbly and golden brown.
  7. Let it cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 6gProtein: 30gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

For meal prep, assemble the casserole but do not bake. Cover tightly and freeze for up to 3 months. Bake directly from frozen.

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