Go Back

Keto Enchilada Casserole

A cheesy, hearty casserole that combines juicy chicken, zesty spices, and a delightful crunch, perfect for low-carb and meal prep enthusiasts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the casserole
  • 1 spray Olive oil spray Helps to prevent sticking in your baking dish.
  • 2 tbsp Olive oil Adds richness and enhances flavor.
  • 1 medium Onion, chopped Provides sweetness and depth to the casserole.
  • 1 tsp Diamond Crystal kosher salt Enhances the flavors of the ingredients.
  • 2 cloves Fresh garlic, minced Adds a fragrant and savory note.
  • 1 tsp Black pepper Introduces a mild heat and complexity.
  • 1 tbsp Chili powder Brings warmth and a hint of spice.
  • 1 tsp Ground cumin Offers a warm, earthy dimension.
  • 15 oz Canned tomato sauce Acts as the perfect base for moisture.
  • 1/2 cup Water Used to adjust the sauce consistency.
  • 3 cups Cooked chicken breast, shredded Main protein source.
  • 4 oz Diced green chile peppers Adds a slight kick and extra flavor.
  • 1/4 cup Cilantro, chopped Introduces freshness and brightness.
  • 2 cups Sharp cheddar cheese, shredded Melts beautifully for a creamy topping.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Grease a 2-quart baking dish with olive oil spray.
  3. In a mixing bowl, combine chili powder, ground cumin, canned tomato sauce, and water to create the sauce.
  4. Stir in shredded chicken, diced green chiles, and fresh cilantro into the sauce mixture.
  5. Transfer the chicken mixture into the greased baking dish, spreading it evenly.
  6. Top the mixture with a generous layer of shredded sharp cheddar cheese.
Cooking
  1. Place in the oven and bake for approximately 30 minutes, or until the cheese is bubbling and golden.

Notes

This casserole can be meal-prepped and stored in the refrigerator for quick reheating. It can also be frozen for up to 3 months before baking.