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    Home ยป Keto

    Keto Chicken Enchilada Casserole

    Published: May 29, 2023 Updated: May 29, 2023 By: Cassidy May earn from affiliate links.

    Jump to Recipe Print Recipe
    scooping out casserole with the name of the dish at the bottom.

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

    scooping out enchilada casserole from the dish.

    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
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Ingredients

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

    ingredients in bowls with labels.
    • 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

    What kind of tortillas do you use for keto enchilada casserole?

    For the tortillas, I like to use my soft and flexible keto tortillas recipe or for store-bought, I love to use Maria And Ricardo's Almond Flour Tortillas.

    Can I leave out the tortillas in the enchilada casserole?

    Yes, you can! If you leave out the tortillas, I recommend replacing the tortillas with 4 cups of rice or cauliflower rice for keto and low-carb.

    What kind of cheese do you use for enchiladas?

    I prefer Monterey Jack cheese because it melts well and has a mild taste that goes great with enchiladas. Cheddar, mozzarella, pepper jack cheese, or a Mexican blend also work well. Or feel free to mix and match your cheeses!

    Do you cover enchilada casserole when baking?

    Yes, when baking, cover with foil for 30 minutes at 350 degrees, then remove the foil and bake an additional 10 minutes, or until the cheese is melted and browned.

    Easy instructions

    chicken mixture in a large glass bowl.

    Step #1: In a large bowl, combine shredded chicken, green chilis, sour cream, softened cream cheese, and seasonings.

    enchilada sauce and tortillas in the bottom of a casserole dish.

    Step #2: Layer โ…“ of the enchilada sauce on the bottom of the casserole dish and place 4 halves of the keto tortillas over the sauce. Then, layer โ…“ of the chicken mixture over the tortillas, slightly spreading it out, then sprinkle on โ…“ of the cheese.

    overhead shot of unbaked casserole.

    Step #3: Repeat layering โ…“ of the enchilada sauce, 4 halved tortillas, โ…“ of the chicken mixture, and โ…“ of the cheese 2 more times, for a total of 3 layers.

    overhead shot of baked enchilada casserole with garnishes in the baking dish.

    Step #4: Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and browned. Allow to set for 5 minutes, then add garnishes and serve.

    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

    scooping out enchilada casserole made with cauliflower rice from the dish.
    close up of chicken enchilada casserole made with cauliflower rice.

    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 👇

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    ๐Ÿ“– Recipe

    scooping out enchilada casserole from the dish.

    Keto Chicken Enchilada Casserole

    This gluten-free keto chicken enchilada casserole is a super easy comfort food loaded with your favorite Mexican flavors!
    5 from 1 vote
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    Cuisine: Mexican
    Diet: Gluten-Free, grain free, Keto, Low-Carb
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Servings: 8 servings
    CALORIES :516kcal
    CARBS :9g
    FIBER :5g
    Author: Cassidy Stauffer

    Ingredients

    • 6 Whole Keto Tortillas - cut in half
    • 1 Recipe (12 ounces) Keto Enchilada Sauce
    • 4 Cups (about 2 pounds) Shredded Chicken
    • 4 Ounces Green Chilis
    • ¼ Cup Sour Cream
    • 8 Ounce Block Cream Cheese - softened
    • ¼ teaspoon Onion Powder
    • ¼ teaspoon Garlic Powder
    • ¼ - ½ teaspoon Sea Salt - to taste
    • 1 teaspoon Chili Powder
    • 1 teaspoon Ground Cumin
    • 2 ½ Cups Monterey Jack Cheese -
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    Instructions

    • Prepare the shredded chicken, keto tortillas, and enchilada sauce (if you're not using a rotisserie chicken or store-bought tortillas and sauce).
    • Preheat oven to 350 degrees and lightly grease a 2-quart glass baking dish (typically an 8x8 or 7x11-inch baking dish).
    • In a large bowl, combine the shredded chicken, green chilis, sour cream, softened cream cheese, garlic powder, onion powder, sea salt, chili powder, and cumin. Taste and add more sea salt and seasonings if needed (you will most likely need more seasonings if you used cauliflower rice). If the chicken mixture tastes "flat", it needs more sea salt.
    • Spread โ…“ of the enchilada sauce over the bottom of the baking dish, then layer 4 halves of the tortillas over the sauce.
    • Layer โ…“ of the chicken mixture over the tortillas, slightly spreading it out, then sprinkle on โ…“ of the cheese.
    • Repeat layering โ…“ of the enchilada sauce, 4 halved tortillas, โ…“ of the chicken mixture, and โ…“ of the cheese 2 more times, for a total of 3 layers.
    • Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and browned.
    • Let set for 5 minutes to firm up, then top with garnishes and serve.

    Add Your Own Notes

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    Notes

    • Prefer to make this casserole with cauliflower rice instead of tortillas? No problem! See the subheading in the post entitled "Variations"!
    • Don't want to make your own tortillas? 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 a different brand of store-bought keto tortillas, you will need to adjust the nutritional information based on the tortillas you use. If using Maria & Ricardo's Tortillas, the nutrition info is in the post above under "Substitutions".
    • For the shredded chicken, use leftover shredded chicken, rotisserie chicken (be sure to remove the skin and bones!), or make your own perfectly cooked shredded chicken.
    • 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.

    Nutrition

    Serving: 1serving | Calories: 516kcal | Carbohydrates: 9g | Protein: 43g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 154mg | Sodium: 870mg | Potassium: 444mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1442IU | Vitamin C: 2mg | Calcium: 333mg | Iron: 3mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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    Head Shot Of Cassidy Stauffer

    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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