This low carb chicken enchilada casserole recipe will be loved by everyone, but the absence of tortillas makes it perfect for low carb or keto diets. You could serve tortillas on the side for those who are dining who don’t follow a low carb diet.
I have two favorite foods, pizza, and enchiladas. If they were the only food available, I could eat them both every day and be happy. But when you follow a low carb diet, those are two types of foods that are notoriously full of carbs.
I’ve managed to make a delicious low carb pizza recipe, and now I’ve come up with a low carb chicken enchilada casserole that will satisfy your cravings for enchiladas and Mexican food.
This recipe is based on the America’s Test Kitchen Chicken Enchiladas recipe. They test their recipes 30-70 times and have at-home testers that make sure the recipes are easy to follow and understand. So you know their recipes are foolproof.
But here’s the catch….
Their recipe isn’t low carb. So I took their recipe and modified it to fit into a ketogenic diet. You can see the original recipe by clicking below.
What you need to make low carb chicken enchiladas
This is a fairly simple recipe that has a lot of versatility. You can almost consider this a base recipe and change it up to your taste.
Base ingredients needed:
- Chicken breast or rotisserie chicken
- Enchilada sauce (read the label and find a keto-friendly sauce)
- Your favorite Mexican cheese
- Green chilis
You will also need a large skillet to cook the chicken in and a casserole dish for baking.
How to make a low carb chicken enchilada casserole
For the low carb chicken enchilada casserole, I removed the tortillas and added some extra cheese. You can add additional ingredients depending on what you like in your enchiladas, like avocado, green onions, lettuce, tomato, whatever your little heart desires.
You could add black olives, use Monterey Jack cheese or even add black beans if you don’t mind some extra carbs. If you are simply avoiding sugar and grains, definitely add the beans!
- Cook the chicken
- Shred the chicken
- Combine all of the ingredients together and bake in a casserole dish
- Serve and try not to eat it all at once
Time saving quick tip
This recipe is pretty quick and easy to cook, though it does require a bit of prep time for the chicken. You can save a bit of time by using shredded rotisserie chicken for step 3 of the recipe. It will save you quite a bit of time.
How does this help?
If you use already cooked chicken, you can essentially eliminate step 3, but you may want to bake the dish a bit longer since you will be using cold chicken.
Choose the right sauce
The key to the carb content in this recipe is the enchilada sauce you choose.
That is where the carbs are coming from. Some may also have sugar as well so read those labels. The carbs in enchilada sauce come from added sugar. If you can’t find a jarred version without added sugar you might want to make your own.
A little tip:
If you ever need to convert your ingredients from other measurements, check out this free printable that can tell you how many cups in a quart and other cooking unit conversions. It presents in a graphical way making it super easy to understand (it’s in writing too in case you aren’t a visual person). I also have a calculator to figure out how many ounces are in a quart, pint, cup, and gallon.
So without further ado, below is the recipe. You won’t even miss the tortilla!
Grab the Recipe
Low Carb Chicken Enchilada Casserole
- 1 lb. boneless skinless chicken breasts trimmed & pounded if necessary
- Salt & pepper
- 1 1/2 cups of enchilada sauce store bought or from scratch
- 1 cup finely crumbled queso fresco or feta cheese
- 1 can (4 oz) green chiles (chopped)
- 1/2 cup minced fresh cilantro
- Olive oil spray or you can use olive oil in a little bowl with a brush
- 2 cups shredded cheddar cheese
- Lime wedges optional
- Sour cream optional
- Preheat oven to 450 degrees.
- Pat chicken dry and season with salt and pepper.
- Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
- Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired.
- Spray a square casserole dish with olive oil (or use a brush) and coat the entire bottom and sides.
- Evenly spread 1 cup of shredded cheddar cheese on the bottom of the dish. Add the chicken mixture, then add the other cup of cheddar cheese on top. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
- Serve with optional lime wedges and optional sour cream.