I used an unexpected pantry swap to make a low carb keto chicken enchilada casserole with green chili sauce that bakes in just 20 minutes and belongs in any roundup of Keto Chicken Casseroles.
I’ll be honest, I didn’t expect a 20 minute bake to turn into something this addicting. With cooked shredded chicken soaked in tangy green enchilada sauce it somehow nails that comfort without the carbs.
I keep telling friends this is the answer when you want Carb Free Enchiladas that actually satisfy, and it’s become my lazy night secret for Keto Dinners With Rotisserie Chicken. I mess up dinner all the time, but this one just disappears off the plate.
There’s a little unexpected tang, a touch of heat, and crumbs of guilt-free joy. Try not to be surprised when everyone asks for seconds.
Ingredients
- Cooked shredded chicken gives lean protein, keeps you full, low carbs, mild flavor
- Adds rich creamy fat, makes it decadent, raises calories but adds texture
- Tangy cool layer that adds fat and slight acidity, smooths the heat
- Green salsa with herbs, gives spicy tang and moisture, mostly low carb
- Little heat and vegetal brightness, low calories, adds that classic enchilada kick
- Melts gooey, packs fat and protein, gives salty savory flavor, yum
- Fresh herb, bright citrusy note, adds vitamins, optional but really lifts flavor
- Squeeze of lime cuts richness, adds tangy brightness and small vitamin C boost
Ingredient Quantities
- 3 cups cooked shredded chicken (about 1 to 1.5 lb)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 (10 oz) can green enchilada sauce (about 1 cup)
- 1 (4 oz) can diced green chiles, drained
- 2 cups shredded Mexican blend cheese, divided (about 8 oz)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro, optional
- lime wedges for serving, optional
How to Make this
1. Preheat oven to 375°F and grease an 8 by 8 inch baking dish or spray with nonstick spray.
2. In a large bowl beat the softened cream cheese and sour cream until mostly smooth. If cream cheese is still stiff microwave it 15 to 20 seconds to soften.
3. Stir in the green enchilada sauce, drained diced green chiles, chili powder, ground cumin, garlic powder, onion powder, salt and black pepper until well combined.
4. Add the cooked shredded chicken and 1 cup of the shredded Mexican blend cheese to the sauce mixture. Fold everything together so the chicken is evenly coated. Tip: use rotisserie chicken to save time.
5. Spread the chicken mixture into the prepared dish and smooth the top with a spatula.
6. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
7. Bake uncovered for 20 minutes or until the cheese is melted, bubbly and edges are hot. If the top is browning too fast loosely tent with foil.
8. Let the casserole rest for about 5 minutes to set up so it slices better.
9. Scatter the sliced green onions and chopped cilantro over the top, then serve with lime wedges for squeezing. Don’t skip the lime, it brightens the whole thing.
10. Store leftovers covered in the fridge up to 3 days and reheat in the oven or microwave until hot.
Equipment Needed
1. 8×8 inch baking dish (greased or sprayed)
2. Oven and oven mitts
3. Large mixing bowl
4. Electric hand mixer or a sturdy whisk, your call
5. Rubber spatula for folding and smoothing
6. Can opener and a small strainer or sieve to drain the chiles
7. Measuring cups and measuring spoons
8. Cutting board and a sharp knife for green onions, cilantro and limes
9. Serving spatula or large spoon and foil to tent if the top browns too fast
FAQ
Keto Chicken Enchiladas Casserole Recipe Substitutions and Variations
- Cream cheese: swap with mascarpone (same amount), or drained full fat ricotta for a lighter texture, or stir 2 tablespoons heavy cream into extra sour cream to get the same creaminess.
- Sour cream: use plain full fat Greek yogurt cup for cup, or creme fraiche if you want it richer, or skip it and add a bit more cream cheese plus a squeeze of lime.
- Green enchilada sauce: use 1 cup salsa verde (watch added sugars), or blend canned tomatillos with jalapeño, garlic and salt for a homemade verde, or thin salsa verde with a little chicken broth to match consistency.
- Shredded Mexican blend cheese: use 2 cups Monterey Jack, or 1 cup mozzarella plus 1 cup sharp cheddar, or try pepper jack if you want more heat.
Pro Tips
1) Soften the cream cheese ahead of time — let it sit at room temp for 30 minutes or zap in short bursts so it gets pliable but not runny. if it feels too stiff it will make lumps in the dip.
2) Keep the chicken moist by shredding it finely and tossing it with a splash of reserved enchilada sauce or a little warm chicken broth before mixing. this stops dry clumps and helps every bite have flavor.
3) If the top is getting too dark cover loosely with foil partway through baking, or for a really golden, bubbly top hit it under the broiler for 1–2 minutes at the end but watch it close or it will burn.
4) Make ahead and store smart: you can assemble a day ahead and bake when you need it, or freeze in portions. add the green onions, cilantro and lime only after reheating so they stay bright and fresh.
Keto Chicken Enchiladas Casserole Recipe
I used an unexpected pantry swap to make a low carb keto chicken enchilada casserole with green chili sauce that bakes in just 20 minutes and belongs in any roundup of Keto Chicken Casseroles.
6
servings
501
kcal
Equipment: 1. 8×8 inch baking dish (greased or sprayed)
2. Oven and oven mitts
3. Large mixing bowl
4. Electric hand mixer or a sturdy whisk, your call
5. Rubber spatula for folding and smoothing
6. Can opener and a small strainer or sieve to drain the chiles
7. Measuring cups and measuring spoons
8. Cutting board and a sharp knife for green onions, cilantro and limes
9. Serving spatula or large spoon and foil to tent if the top browns too fast
Ingredients
-
3 cups cooked shredded chicken (about 1 to 1.5 lb)
-
8 oz cream cheese, softened
-
1/2 cup sour cream
-
1 (10 oz) can green enchilada sauce (about 1 cup)
-
1 (4 oz) can diced green chiles, drained
-
2 cups shredded Mexican blend cheese, divided (about 8 oz)
-
1 tsp chili powder
-
1 tsp ground cumin
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1/2 tsp salt, or to taste
-
1/4 tsp black pepper
-
2 green onions, thinly sliced
-
1/4 cup chopped fresh cilantro, optional
-
lime wedges for serving, optional
Directions
- Preheat oven to 375°F and grease an 8 by 8 inch baking dish or spray with nonstick spray.
- In a large bowl beat the softened cream cheese and sour cream until mostly smooth. If cream cheese is still stiff microwave it 15 to 20 seconds to soften.
- Stir in the green enchilada sauce, drained diced green chiles, chili powder, ground cumin, garlic powder, onion powder, salt and black pepper until well combined.
- Add the cooked shredded chicken and 1 cup of the shredded Mexican blend cheese to the sauce mixture. Fold everything together so the chicken is evenly coated. Tip: use rotisserie chicken to save time.
- Spread the chicken mixture into the prepared dish and smooth the top with a spatula.
- Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Bake uncovered for 20 minutes or until the cheese is melted, bubbly and edges are hot. If the top is browning too fast loosely tent with foil.
- Let the casserole rest for about 5 minutes to set up so it slices better.
- Scatter the sliced green onions and chopped cilantro over the top, then serve with lime wedges for squeezing. Don't skip the lime, it brightens the whole thing.
- Store leftovers covered in the fridge up to 3 days and reheat in the oven or microwave until hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 261g
- Total number of serves: 6
- Calories: 501kcal
- Fat: 33.5g
- Saturated Fat: 18.8g
- Trans Fat: 0.3g
- Polyunsaturated: 1.7g
- Monounsaturated: 8.3g
- Cholesterol: 168mg
- Sodium: 513mg
- Potassium: 518mg
- Carbohydrates: 8.5g
- Fiber: 0.5g
- Sugar: 3.3g
- Protein: 41.6g
- Vitamin A: 1500IU
- Vitamin C: 1.7mg
- Calcium: 314mg
- Iron: 0.7mg