Chicken Enchilada Casserole is a delicious way to enjoy Mexican food on the keto diet. This low carb version is an easy dinner with all the flavors of enchiladas and one the whole family will love!
Jump to:
❤️ Why you'll love it
Make ahead: this is an easy recipe and perfect for meal prep as it easy to make ahead and bake or reheat later.
Low carb recipe: with just 8 net carbs per serving this low carb chicken enchilada casserole is a great way to enjoy enchilada flavors for those on the keto diet.
Cauliflower recipe: the base of this enchilada casserole uses cauliflower rice in place of flour or corn tortillas.
🥘 Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
As an Amazon Associate, I earn from qualifying purchases from affiliate links.
Shredded rotisserie chicken: or any cooked chicken you may have leftover.
Yellow bell pepper
Jalapeno pepper
Red enchilada sauce: buy a keto-friendly enchilada sauce or make your own homemade enchilada sauce.
Sour cream
Taco seasoning: I make my own homemade taco seasoning, our you can buy premade in the grocery store.
Mexican blend cheese
Cauliflower rice: is easy to make on your own, but you can buy it fresh pre-chopped (raw) or frozen.
Coconut flour: aids in absorbing the liquid from the cauliflower rice and make it more cohesive.
Large eggs
Fresh cilantro, fresh tomatoes, and black olives: all optional garnishes.
🔪 Instructions
This is an overview of the instructions for this simple recipe. For the complete directions just scroll down to the bottom of this post.
- Preheat oven to 350 degrees. Spray casserole dish with non stick cooking spray and set aside.
- Add the enchilada sauce, sour cream, and taco seasoning to a large mixing bowl. Whisk to combine.
- Add the shredded chicken yellow pepper, and jalapeno pepper to the enchilada sauce mixture and stir to coat completely. Set aside.
- In another large mixing bowl, combine the steamed cauliflower, shredded cheese, coconut flour, egg, and taco seasoning, mix to combine well.
- Transfer the cauliflower mixture prepared casserole dish. Press firmly with a spatula to cover the bottom of the baking dish.
- Top the cauliflower mixture with the chicken mixture, distributing it evenly.
- Sprinkle top of the casserole with the remaining cheese, cover with aluminum foil, and place in the preheated oven to bake for 20 minutes.
- Remove the casserole from the oven and remove the aluminum foil from the casserole dish. Top with jalapeno slices (if using). Return to the oven for 10 minutes, or until the cheese has lightly browned.
- Serve with diced tomato, cilantro, sliced black olives, and avocado if desired.
🥄 Equipment
9 x 13 " Casserole dish
Large mixing bowls
Wooden spoons
Large rubber spatula
🥫Storage
Refrigerate: store leftovers in an airtight container up to 4 days.
Freeze: store in a freezer safe container up to 3 months.
Reheat: reheat thawed leftovers in the microwave until warmed through.
📖 Variations
- Stir a 4 ounce can of mild green chiles into the chicken and enchilada sauce mixture
- Substitute 1-½ pounds of cooked and crumbled ground beef for the chicken.
- Use a combination of Monterey Jack cheese and cheddar cheese instead of the Mexican Blend
- Swap out a red bell pepper for the yellow bell pepper
- Substitute tomato sauce mixed with 1 tablespoon chili powder and 1 teaspoon garlic powder for the enchilada sauce.
- Try this recipe using low carb green enchilada sauce in place of the red sauce.
💭 Tips
- Can be served with low carb tortillas or keto tortilla chips. Homemade tortillas can be used for those who aren't don't mind consuming extra carbs.
- Stick with full fat cheese for best flavors. If following keto, you want the fat to be higher.
🙋 FAQ's
This low carb chicken enchilada casserole recipe has 8 net carbs per serving.
📚 Related Recipes
Try this Low Carb Green Chicken Enchilada Recipe the next time you have Mexican food night planned.
Anyone who loves fast food burgers will love this low carb Big Mac Casserole.
This Low Carb Lasagna Recipe is a small batch casserole recipe that is full of delicious flavors.
Low Carb Steak and Mushroom Pie is a delicious keto version of steak and potato pie.
These Cabbage Rolls are a low carb keto favorite in our home. The cauliflower rice works perfectly in this recipe.
If carbs aren't an issue, then you will want to try these Cheese Enchiladas with Red sauce, Chipotle Butternut Squash Enchiladas, and Shrimp Enchiladas recipe!
🍽 Serve with..
Serve this keto enchilada casserole with sour cream, diced tomatoes, fresh cilantro, sliced black olives, and avocado slices or guacamole.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Low Carb Chicken Enchilada Casserole
Equipment
- Large mixing bowls
- Wooden spoon
As an Amazon Associate I earn from qualifying purchases.
Ingredients
FOR THE CHICKEN LAYER
- 4 cups shredded rotisserie chicken
- ½ cup diced yellow bell pepper
- 1 medium jalapeno pepper , diced
- 1 cup low carb enchilada sauce
- ½ cup sour cream
- 1½ tablespoons taco seasoning
- 2 cups Mexican blend cheese
FOR THE CAULIFLOWER LAYER
- 3 cups cauliflower rice , steamed and cooled
- ½ cup Mexican blend cheese
- ¼ cup coconut flour
- 1 tablespoon taco seasoning
- 1 large egg
Topping Ingredients
- 1 medium tomato , chopped
- ¼ cup chopped cilantro
- ¼ cup sliced black olives
- 1 medium avocado , chopped
Instructions
- Preheat oven to 350 degrees. Spray casserole dish with non stick cooking spray and set aside.
- Add the enchilada sauce, sour cream, and taco seasoning to a large mixing bowl. Whisk to combine.
- Add the shredded chicken yellow pepper, and jalapeno pepper to the enchilada sauce mixture and stir to coat completely. Set aside.
- In another large mixing bowl, combine the steamed cauliflower, shredded cheese, coconut flour, egg, and taco seasoning, mix to combine well.
- Transfer the cauliflower mixture prepared casserole dish. Press firmly with a spatula to cover the bottom of the baking dish.
- Top the cauliflower mixture with the chicken mixture, distributing it evenly.
- Sprinkle top of the casserole with the remaining cheese, cover with aluminum foil, and place in the preheated oven to bake for 20 minutes.
- Remove the casserole from the oven and remove the aluminum foil from the casserole dish. Top with jalapeno slices (if using). Return to the oven for 10 minutes, or until the cheese has lightly browned.
- Serve with diced tomato, cilantro, sliced black olives, and avocado if desired.
Comments
No Comments