Keto Chicken Enchilada Casserole

Craving Mexican-inspired comfort food while staying true to your low-carb lifestyle? This Keto Chicken Enchilada Casserole is the perfect solution! Packed with bold flavors from tender shredded chicken seasoned with cumin, chili powder, and paprika, this dish is layered with creamy, cheesy goodness thanks to cream cheese, cheddar, and mozzarella. A zesty tomato and green chili sauce ties it all together, and a sprinkle of fresh cilantro adds a bright, herbaceous finish. Quick to prepare in just 15 minutes of prep time and ready in 35 minutes, this casserole is your go-to for an easy, family-friendly dinner. It's the ultimate keto-friendly twist on a classic enchilada bake, offering all the satisfying flavors you love—without the carbs.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 medium Chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Paprika
• 10 ounces Canned diced tomatoes with green chilies
• 8 ounces Cream cheese, softened
• 2 cups Shredded cheddar cheese
• 1 cup Shredded mozzarella cheese
• 0.5 cup Heavy cream
• 0.25 cup Chopped fresh cilantro

Directions

Step 1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2

In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, black pepper, garlic powder, onion powder, cumin, chili powder, and paprika, then cook in the skillet until no longer pink, about 6 minutes per side.

Step 3

Remove the chicken from the skillet. Once cool enough to handle, shred the chicken using two forks or a stand mixer with a paddle attachment.

Step 4

In the same skillet, add the canned diced tomatoes with green chilies and cream cheese. Stir until the cream cheese is melted and the mixture is smooth.

Step 5

Stir in the heavy cream and bring to a low simmer, then return the shredded chicken to the skillet, combining everything well.

Step 6

In a 9x13 inch baking dish, spread half of the chicken mixture. Sprinkle half of the shredded cheddar and mozzarella cheese over the top.

Step 7

Add the remaining chicken mixture on top of the cheese layer, followed by the rest of the cheddar and mozzarella cheese.

Step 8

Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.

Step 9

Remove from oven and let it rest for 5 minutes before garnishing with chopped cilantro.

Step 10

Serve hot and enjoy your keto-friendly enchilada casserole!

Nutrition Facts

Serving size	(1423.3g)

Amount per serving	% Daily Value*
Calories	3384.0

Total Fat 257.4g	0%
Saturated Fat 142.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 979.5mg	0%
Sodium 6202.5mg	0%
Total Carbohydrate 45.8g	0%
Dietary Fiber 8.4g	0%
Total Sugars 14.9g
Protein 211.2g	0%

Vitamin D 0IU	0%
Calcium 2824.6mg	0%
Iron 8.4mg	0%
Potassium 1100.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.3%

Protein: 25.3%

Carbs: 5.5%