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4.91 from 10 votes

Keto Enchilada Casserole

This keto chicken enchilada casserole is so simple and delicious! It's the perfect easy low-carb twist on a Mexican favorite in an easy casserole dish.
Course: Dinner, lunch, Main Course, main dish
Cuisine: American, Chinese, Mexican
Servings: 6
Calories: 238kcal
Author: Kasey Trenum



  • 3 TB butter
  • 1 TB chili powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp oregano
  • ¼ tsp salt
  • ¼ tsp pepper
  • Dash of cinnamon
  • Dash of cayenne
  • 2 TB tomato paste
  • 2 cups chicken broth
  • 1 tsp vinegar


  • Enchilada Sauce made using the recipe above
  • 1 1/2 cups of shredded chicken (cooked in the crockpot or a rotisserie chicken
  • 3 oz white cheddar cheese
  • 3 oz sharp cheddar cheese
  • 1 can green chilis
  • Fresh cilantro or parsley for garnish
  • Optional Toppings: sour cream cilantro, jalapenos, lime


  • Preheat the oven to 375 degrees. Grease an 8 X 8 casserole dish
  • In a skillet, melt the butter then add the spices and saute on low for 2 min.
  • Add the rest of the ingredients and bring to a boil on medium to high heat. Boil for 8-12 minutes or until the sauce reduces by approx half and begins to thicken.
  • Add the shredded chicken, 1/2 cup of the cheeses (mixed), and can of green chilis to the skillet. Pour the mixture into a casserole dish.
  • Top with the rest of the cheese and bake for 10-15 min or until the chicken mixture is bubbly and the cheese is melted on top.



Calories: 238kcal | Carbohydrates: 3g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 701mg | Potassium: 266mg | Fiber: 1g | Sugar: 1g | Vitamin A: 958IU | Vitamin C: 7mg | Calcium: 227mg | Iron: 1mg