Keto Chicken Enchilada Casserole Recipe
Introduction
This Keto Chicken Enchilada Casserole is a flavorful, low-carb twist on a Mexican classic. With tender shredded chicken, cheesy layers, and a homemade coconut flour tortilla base, it’s perfect for a comforting dinner that fits your keto lifestyle.
Ingredients
- 1.5-2 pounds skinless chicken breast
- 2 cups enchilada sauce (such as Frontier brand)
- 1 cup shredded Mexican cheese blend
- 1/4 cup diced onion
- 10 ounces Rotel mild diced tomatoes and green chilies
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper (optional for spice)
- Coconut flour tortillas (recipe linked separately)
Instructions
- Step 1: Prepare the coconut flour tortillas according to your preferred recipe. Meanwhile, boil the chicken breasts until cooked through, then shred them finely.
- Step 2: Preheat your oven to 400°F (200°C).
- Step 3: In a frying pan over medium-high heat, add shredded chicken, diced onion, and the entire can of Rotel tomatoes with juices. Season with salt, black pepper, cumin, chili powder, and cayenne pepper if using. Cook for about 5 minutes, stirring occasionally.
- Step 4: Remove the pan from heat and stir in the enchilada sauce, reserving 1/2 cup of the sauce to use later on top.
- Step 5: In a casserole dish, start layering: spread some chicken mixture, sprinkle cheese, then place 4 tortillas over them. Repeat to create 2 layers if desired. Finish with the final layer of tortillas, pour the reserved enchilada sauce over them to keep moist, and top with remaining cheese.
- Step 6: Bake the casserole in the preheated oven for 20 minutes, until the cheese is melted and bubbly. Let it cool slightly before serving.
Tips & Variations
- To add more flavor, consider mixing in fresh cilantro or a squeeze of lime before baking.
- If you prefer more spice, increase the cayenne pepper or add chopped jalapeños to the chicken mixture.
- Use a Mexican cheese blend for the best melty texture, or experiment with mozzarella and cheddar.
- Make extra coconut flour tortillas and use leftovers for low-carb wraps on another day.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. For longer storage, you can freeze the casserole for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought tortillas instead of coconut flour tortillas?
Yes, you can use any low-carb tortillas if you prefer, but homemade coconut flour tortillas keep this dish keto-friendly and add great texture.
Is this casserole suitable for meal prepping?
Absolutely. It reheats well and makes a convenient, satisfying meal prep option for busy days.
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Keto Chicken Enchilada Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Carb
Description
This Keto Chicken Enchilada Casserole is a low-carb, delicious twist on traditional enchiladas using homemade coconut flour tortillas and a flavorful, spiced shredded chicken filling. Baked to perfection with melted Mexican cheese and enchilada sauce, it’s a hearty, comforting meal perfect for those following a ketogenic diet.
Ingredients
For the Coconut Flour Tortillas
- See separate coconut flour tortilla recipe link (not included here)
For the Chicken Filling
- 1.5–2 pounds skinless chicken breast
- 1/4 cup diced onion
- 10 ounces Rotel mild diced tomatoes and green chilies (including juice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper (optional, for spice)
Other Ingredients
- 2 cups enchilada sauce (used Frontier brand)
- 1 cup shredded Mexican cheese blend
Instructions
- Prepare Tortillas and Chicken: Begin by cooking the coconut flour tortillas according to your preferred recipe or the linked instructions. Meanwhile, boil the chicken breasts until cooked through, then shred them finely.
- Preheat Oven: Set your oven to 400°F (204°C) to get it ready for baking the casserole.
- Cook Chicken Mixture: Transfer the shredded chicken to a frying pan over medium-high heat. Add the diced onion and pour in the entire can of Rotel including its juice, which helps with cooking. Season with salt, black pepper, cumin, chili powder, and cayenne pepper if desired. Cook this mixture for about 5 minutes to blend flavors and slightly reduce liquid.
- Add Enchilada Sauce: Remove the pan from heat and stir in the enchilada sauce thoroughly. Reserve about 1/2 cup of the sauce separately to use on top of the casserole layers later.
- Assemble the Casserole: In a baking dish, start layering by spreading some of the chicken mixture first, followed by a sprinkle of shredded cheese and then 4 coconut flour tortillas. Repeat this layering once more if desired. The final layer should be tortillas topped with the reserved enchilada sauce to keep them moist, and then a generous layer of shredded cheese on top.
- Bake: Place the assembled casserole in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and bubbly.
- Cool and Serve: Remove from the oven and allow the casserole to cool slightly before serving, which helps it set and makes it easier to portion.
Notes
- The homemade coconut flour tortillas are essential for keeping this casserole keto-friendly and low carb.
- Adjust cayenne pepper amount to control the casserole’s spiciness.
- Using Rotel with its juice adds moisture and flavor; do not drain it.
- You can double the enchilada sauce if you prefer a more saucy casserole consistency.
- Letting the casserole cool briefly before serving helps with slicing neat portions.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: keto, chicken enchilada casserole, low carb enchiladas, coconut flour tortillas, Mexican casserole, ketogenic dinner
