Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
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Delicious, hot and bubbly chicken enchilada casserole has all the flavor of traditional enchiladas, without the extra carbs.
It's also much less work than filling, rolling, and baking enchiladas. And leftovers are really good - just as good as the freshly made dish.
I'm so in love with this delicious casserole! It's so flavorful, so filling, and so easy to make. My entire family loves it and requests it often. And leftovers are great too.
The secret is in the seasonings. They make the dish truly taste like enchiladas, even without the tortillas. And not using tortillas means that this casserole isn't just keto and gluten-free - it's also VERY easy to make.
Jump to:
- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
- Related recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this chicken enchilada casserole. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Olive oil: I love cooking with this flavorful oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Aromatics: I use garlic and onion.
To season: I use Kosher salt, black pepper, chili powder, and ground cumin.
Canned stuff: Tomato sauce and diced chile peppers.
Shredded chicken: I often use pre-cooked chicken breast. You can also use rotisserie chicken, but make sure to remove the skin.
Fresh cilantro: It adds great flavor to this dish. But I know that some people dislike this herb. If you're one of them, you can use parsley instead.
Shredded cheddar: I like to use sharp or even extra-sharp cheddar. Flavorful!
Instructions
Making chicken enchilada casserole is super easy. So much easier than making enchiladas. Scroll down to the recipe card for detailed instructions. These are the basic steps:
Make the sauce. First, prepare the enchilada sauce, using olive oil, onion, spices, and tomato sauce.
Mix the ingredients. Next, combine the shredded chicken with the sauce, green chiles, cilantro and half the cheese.
Bake. Transfer the mixture to a greased baking dish, sprinkle it with the remaining cheese, and bake until bubbly, about 10 minutes in a 400°F oven.
Expert tip
It's easy to keep this casserole low-carb by simply not using beans, rice, or tortillas. You won't miss these ingredients! It's incredible - this casserole truly tastes like enchiladas.
Frequently asked questions
Can you make a chicken enchilada casserole without tortillas?
Yes, absolutely. And the result isn't just lower in carbs - it's also a lot easier to make than traditional enchiladas.
You simply mix shredded chicken with enchilada sauce, chile peppers, cilantro and cheddar; top the mixture with more cheese and bake until hot and bubbly.
What type of chicken should I use in this recipe?
Any cooked shredded chicken will work. You can use baked chicken breast, broiled chicken breast, or simply use rotisserie chicken (make sure to remove the skin).
If you use rotisserie chicken, you will probably need to buy two of them and use about half of the second one, unless the one you buy is very large.
Can I use prepared enchilada sauce?
Of course! In fact, if you use store-bought sauce and shredded rotisserie chicken, this recipe becomes ridiculously easy and super quick. Just make sure that you're OK with the sauce ingredients and with its carb count.
When I go this route I use Whole Foods Market's enchilada sauce, which has 4 grams of carbs for ¼ cup. I find that I need to use 3 cups, which means I need to buy two jars.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Shredded turkey meat works well in this recipe, but make sure you use dark meat. Turkey breast is too dry.
- You can use shredded provolone instead of cheddar.
- Try adding a pinch of oregano to the sauce.
- Sometimes I add sliced black olives to the chicken mixture.
Serving suggestions
This is a rich casserole, so it's best paired with a simple vegetable side dish. I often serve it with one of the following:
- Tomato salad
- Sauteed green beans
- Grilled broccolini
Storing leftovers
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power. You can also reheat them in a300°F oven.
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Recipe Card
4.98 from 792 votes
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Keto Chicken Enchilada Casserole
This tasty chicken enchilada casserole has all the wonderful flavors of enchiladas, without the carbs and gluten! Plus it's way easier to make.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 6 servings
Calories: 312kcal
Author: Vered DeLeeuw
Ingredients
- Olive oil spray
Enchilada sauce:
- 1 tablespoon olive oil
- 1 onion minced (6 oz)
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh garlic
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 (15 oz) can tomato sauce (no salt/sugar added)
- ½ cup water
Casserole:
- 2 lb. cooked boneless skinless chicken breast shredded (from 4 medium or 3 large chicken breasts)
- 1 (4 oz can) diced green chile peppers
- ½ cup packed minced fresh cilantro (1 oz)
- 2 cups shredded sharp cheddar
Instructions
Preheat your oven to 400 degrees F. Grease a 2-quart baking dish.
Make the sauce:
Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes.
Stir in the garlic, black pepper, chili powder and cumin, and cook for 30 seconds, until fragrant.
Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
You can strain the sauce if you wish. I usually don't.
Make the casserole:
In a large bowl, combine the shredded chicken, enchilada sauce, chile peppers, cilantro, and 1 cup cheese.
Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, until the cheese is melted, about 10 minutes. Serve immediately.
Video
Notes
Instead of making the enchilada sauce from scratch, you can use about 3 cups of store-bought enchilda sauce.
You can also use shredded rotisserie chicken in this recipe. I find that I need to buy two of them (unless they are very large) and use abut 1 ½ in this casserole.
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Nutrition per Serving
Calories: 312kcal | Carbohydrates: 10g | Protein: 28g | Fat: 17g | Sodium: 594mg | Fiber: 4g | Sugar: 4g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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