Low carb chicken enchilada casserole that's easy, delicious, and is made in one skillet! Made extra creamy with a sour cream sauce and no tortillas, it's a Whole Lotta Yum in less than 30 minutes.
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Our chicken enchilada casserole without tortillas is so good!
When you want to get dinner on the table fast and serve a meal everyone will love (and won't even realize is low carb), our popular keto enchilada casserole is perfect!
We start with pre-cooked chicken which is great for using up leftover shredded chicken or using a store-bought rotisserie one.
You're getting all of the classic enchilada flavors in a simple creamy casserole that's keto friendly and gluten-free.
I think you'll also love our keto enchiladas using low carb tortillas and our green chili chicken casserole too.
When my husband followed a keto diet and lost 40 lbs, I was adapting all of our family favorite recipes and making them low carb. This was one of his favorite casseroles. We now eat low carb at home, but we still love this when we're craving Mexican inspired comfort food.
What you'll need
- 1.5 lb shredded chicken - 2 large breasts boiled until soft, then shredded equals about 4 cups of meat
- ¾ cup enchilada sauce - we used La Victoria red sauce made without sugar. You could use green enchilada sauce for a green enchilada variation.
- 1 tablespoon extra virgin olive oil
- 1 (4 ounce) can green chilis
- 1-2 tablespoon taco seasoning -(we love our sugar-free homemade seasoning)
- ½ cup chicken broth
- ½ cup sour cream
- ¼ cup cream cheese
- 1.5 cups+ shredded cheddar cheese
- optional garnish- cilantro or chives, sour cream, salsa
If you have uncooked chicken breasts you can quickly cook it on the stove or in a pressure cooker. Shred it with two forks or in an electric mixer.
How to make Keto enchilada casserole
In a large skillet over medium-low heat, add the olive oil. Once heated, add chicken broth, cream cheese, and sour cream, and cook until everything is melted and well combined.
Mix in the taco seasoning, chilis, and enchilada sauce.
Add the shredded chicken to the skillet and simmer until heated through.
Sprinkle the casserole with shredded cheese.
Place the cast iron skillet in the oven and broil for 3 mins to melt cheese if want it browned and crispy. Otherwise, you can cover the skillet with a lid or baking pan and simmer on the stovetop until the cheese is melted.
Top with optional garnishes salsa, guacamole, cilantro, or sour cream. Enjoy!
Jenn's tips
- Shred your own cheese. Pre-shredded cheese adds starch which increases the carbs but also doesn't melt as well.
- If you're following a keto health plan, you'll want all of your dairy products like the sour cream and cream cheese to be full-fat.
- We used a large cast iron skillet which works great going from stovetop to oven. If you don't have an oven-proof skillet, you can melt the cheese on the stove by putting a lid or cookie sheet over the pan and simmering on low until it's melty.
We ❤️ healthy Mexican recipes
- Baked keto enchiladas (with low carb tortillas)
- Low carb taco casserole
- Keto green chili chicken casserole
- Keto taco seasoning
- Low carb taco soup
- Slow cooker Mexican shredded chicken
- Keto chicken fajitas bake
- Keto Margaritas
- Keto taco pie
This post was originally written July 29, 2020 but it was just updated with better photos and more tips!
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Recipe
Keto Chicken Enchilada Casserole
Equipment
Ingredients
- 1.5 lb shredded chicken
- ¾ cup red enchilada sauce
- 1 tablespoon olive oil
- 1 4 oz can green chilis
- 1-2 tablespoon taco seasoning sugar free preferred
- ½ cup chicken broth
- ½ cup sour cream
- ¼ cup cream cheese
- 1.5 cups+ shredded cheddar cheese from a block
Instructions
- Place your skillet over medium-low heat and add the oil. Once the pan is hot, add chicken broth, cream cheese, and sour cream, and cook until everything is melted and well combined.
- Add in the taco seasoning, green chilis, and enchilada sauce, and stir to combine.
- Add the shredded chicken to the skillet and simmer until heated through. Top with shredded cheese.
- Place the skillet in the oven and broil for 3 mins to melt cheese if want it browned and crispy. Otherwise, cover the skillet with a baking pan and simmer until melted, 10 mins on the stovetop.
- Top with garnishes such as chopped cilantro and chopped avocado and serve immediately. Enjoy!
Notes
- We like to cook the large 2.5 lb bags of frozen chicken to use in recipes like this. If you need to cook it still, here's how we boil chicken or cook it in a pressure cooker.
- Shred your own cheese since pre-shredded includes hidden starch and doesn't melt as well, plus it adds extra carbs (if you're low carb)
- A large cast iron skillet is great for this recipe since you can cook it on the stovetop but then broil the cheese all in the same pan.
- The recipe starts with 1 ½ lb cooked and shredded chicken, it's recommended to cook 1 ¾-2 lbs of raw chicken since it shrinks about 25% during cooking.
- A rotisserie chicken would work well instead of cooking it yourself if you're short on time! It does taste a little saltier than homecooked chicken but there's no added salt in this dish other than taco seasoning, so it will still taste great.
- Make a green enchilada version by swapping the red enchilada sauce for green sauce.
Ray King-Pendergraff says
Bravo!
WONDERFUL!
I sliced little avacado on top as i used all the sour cream for this recipe.....
THANKS, A KEEPER!
April says
Made this for dinner it was delicious!!!’ Plan to make it gain with ground turkey.
Angie says
Can you make this dish in the crockpot? If so, do you have steps?
Amy says
What is the purpose of the oil in this recipe? Seems unnecessary.
Marylou says
This is DELICIOUS and so easy to make. I used a rotisserie chicken and tomato sauce that I seasoned myself and topped the final dish with salsa and guacamole - SO good!