Easier than traditional keto enchiladas, this gluten-free keto chicken enchilada casserole is a super easy comfort food loaded with your favorite Mexican flavors!

With just a few simple ingredients, this keto chicken enchilada casserole gets stacked together in layers and is baked to golden brown perfection.

It's super flavorful, easy to make, and is sure to become a new family favorite!

And even though homemade keto tortillas will always be my favorite, store-bought keto tortillas will save you tons of time and are still very tasty in this dish, especially if you are short on time 👍

❤️ Why You'll Love This Keto Chicken Enchilada Casserole: 1) Full of your favorite Mexican food flavors 2) Can use leftover chicken and store-bought keto tortillas and/or enchilada sauce if desired, making it super quick and easy 3) Is gluten-free, sugar, free, and low-carb.

Or if you're looking for more Mexican food favorites, check out this keto chimichurri sauce, crispy keto carnitas, and low-carb fish tacos with slaw recipe!

Jump to:

• Ingredients
• Frequently asked questions
• Easy instructions
• Garnishes and serving suggestions
• Substitutions
• Storage and make-ahead
• Variations
• Top tips
• 📖 Recipe
• 💬 Comments

Ingredients

Here are the simple ingredients to make keto chicken enchilada casserole:

• Shredded Chicken Breasts: Use leftover shredded chicken, rotisserie chicken (be sure to remove the skin and bones!), or make your own perfectly cooked chicken.
• Green Chilis: Adds fantastic Mexican flavor!
• Cream Cheese: Be sure to use a block of cream cheese and not cream cheese spread for the best texture.
• Sour Cream: Adds creaminess.
• Enchilada Sauce: I like to make my keto enchilada sauce because it's lower in carbs, I can control the ingredients, and it's super quick and easy! However, free free to use canned if you prefer.
• Seasonings: A simple taco seasoning blend of sea salt, chili powder, cumin, onion powder, and garlic powder for added flavor.
• Low-Carb Tortillas: I like to use my homemade keto tortillas with almond flour, but feel free to use store-bought if you prefer. Or even use cauliflower rice! The instructions to use cauliflower rice are under the subheading entitled "Variations".
• Monterey Jack Cheese: Because everything is better with cheese! If you don't have Monterey Jack, feel free to use a Mexican blend, mozzarella, cheddar, or pepper jack cheese.

Frequently asked questions

Easy instructions

Garnishes and serving suggestions

While you don't have to add garnishes, they really make the dish special and add loads of extra Mexican flavor when serving. Here are some of my favorite garnishes:

• Cilantro
• Avocado
• Sliced Black Olives
• Diced Red Onion
• Diced Tomatoes
• Sour Cream
• Salsa

This keto enchilada casserole also goes great served alongside keto chips (or homemade keto tortilla chips) with guacamole and/or salsa!

Or if you're adding carbs to your diet, serve them alongside these Mexican Beans.

Substitutions

• I prefer to use Monterrey Jack Cheese but cheddar, mozzarella, pepper jack cheese, or a Mexican blend also works well. Or feel free to mix and match your cheeses!
• Be sure to use a block of cream cheese, not cream cheese spread, for the correct texture.
• Replace the tortillas with cauliflower rice! See the instructions under the "Variations" subheading 👇
• I always make my keto enchilada sauce because it is lower-carb and I have complete control over the ingredients, as many store-bought brands have gluten, soy, preservatives, and other undesirable ingredients. Plus, it's super easy, flavorful, and takes less than 10 minutes! However, you can use a can of store-bought enchilada sauce if you prefer. If you're gluten-free, be sure to read the labels as they are not all gluten-free!
• Don't want to make your own tortillas? No problem! My favorite store-bought tortillas are Maria & Ricardo's Almond Flour Tortillas (they're usually cheaper at your local Sprout's or health food store!) If using this option, here is the nutrition information for the casserole: Calories: 525 Carbs: 10 Fiber: 3 Protein: 43 Fat: 35

Storage and make-ahead

• Make-Ahead: Completely prepare the low-carb casserole (without baking), cover it, and place it in the fridge for up to 4 hours or in the freezer for up to 3 months. If freezing, wrap with plastic wrap several times. When ready to eat, bake as directed from the fridge, or if frozen, thaw in the fridge overnight, then bake as directed.
• Store: Store leftovers covered in the fridge for 3 to 5 days.
• Freeze: Freeze leftovers in a freezer-safe container for 2 to 3 months. Thaw in the fridge before reheating in the oven or microwave.

Variations

Want to skip the tortillas? No problem! Here are the simple steps to make this keto casserole with cauliflower rice instead:

1. Break up 4 cups of frozen cauliflower rice on the counter while still in the package, then heat in a skillet in a small amount of oil.
2. Stir into the chicken mixture.
3. Omit the tortillas when layering.

Tip: For a step-by-step on how to make frozen cauliflower rice, see the post How To Cook Frozen Cauliflower Rice.

If using the cauliflower rice option, here is the nutritional information: Calories: 485 Carbs: 9 Fiber: 3 Protein: 43 Fat: 31

Top tips

• If using store-bought keto tortillas, you will need to adjust the nutritional information based on the tortillas you use.
• Be sure to soften the cream cheese or it will not stir into the mixture well. You can soften it by cutting it into cubes and letting it sit at room temperature for 30 to 40 minutes, or by removing the wrapping and placing it in the microwave for 10 or so seconds on a microwavable-safe dish.
• Hand-shredded cheese melts much better, but if you're short on time like me, pre-shredded will work fine 👍
• This recipe can easily be doubled for a large crowd and baked in a 13 x 9-inch baking dish.

Have you made this Keto Chicken Enchilada Casserole Recipe? If so, let me know what you think in the comments below 👇

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📖 Recipe