Keto Chicken Enchiladas Casserole Recipe

I put together a green chili chicken enchilada casserole that bakes in just 20 minutes, a perfect example of Keto Dinners With Rotisserie Chicken.

I wasn’t expecting a casserole this quick to actually taste like something special, but this Keto Chicken Enchiladas Casserole proved me wrong. With cooked shredded chicken and bright green enchilada sauce it somehow feels indulgent without weighing you down, and yeah, it really bakes in only 20 mins so it’s a lifesaver on busy nights.

The layers sort of melt together, but still have a little chew, which kept me sneaking bites before dinner was even served. I keep making it when I’m short on time, its become one of my favorite Keto Dinners With Rotisserie Chicken, you’ll see why.

Ingredients

• Cooked shredded chicken: high in protein, low carb, keeps casserole hearty and filling.
• Cream cheese: adds richness, creamy texture, mostly fat so very low carb, not sweet.
• Green enchilada sauce: tangy and bright, adds acidity and green flavor, check sugar.
• Low carb tortillas: keep carbs down, provide structure when used, fibers vary by brand.
• Mexican cheese blend: melty, salty, adds calcium and fat, boosts savory, not sweet.
• Sour cream: tangy, creamy, adds moisture and fat, gives slight tang, doesnt add sugar.
• Onion and garlic: aromatics, small fiber and micronutrients, bring depth and mild sweetness.

Ingredient Quantities

• 3 cups cooked shredded chicken (rotisserie or leftover works great)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup green enchilada sauce or salsa verde
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 2 cups shredded Mexican cheese blend (cheddar and Monterey Jack), divided
• 2 tbsp olive oil or butter
• 8 low carb tortillas, torn or cut into strips (optional)
• 2 tbsp chopped fresh cilantro, optional
• 2 green onions, sliced, for garnish (optional)

How to Make this

1. Preheat oven to 400°F (200°C) and grease an 8×8 or 9×9 baking dish real quick.

2. Heat 2 tbsp olive oil or butter in a skillet over medium. Add the finely chopped onion and cook about 4-5 minutes till soft, then add the minced garlic and cook 30 seconds more.

3. Turn heat to low and add the 8 oz softened cream cheese, 1/2 cup sour cream and 1 cup green enchilada sauce or salsa verde; stir until the cream cheese melts and the sauce is smooth. Stir in 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt and 1/4 tsp black pepper. (If cream cheese is stubborn, pop it in the microwave 15-20 seconds first.)

4. Add 3 cups cooked shredded chicken (rotisserie or leftover works great) and about 1 cup of the shredded Mexican cheese blend to the skillet. Mix until everything is well coated; taste and adjust salt or spice if needed.

5. If using low carb tortillas, tear or cut the 8 tortillas into strips and fold them into the mixture so they soak up some sauce and give body to the casserole.

6. Spoon the chicken mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup shredded cheese over the top.

7. Bake for 18-20 minutes until the cheese is melted, bubbly and a little golden on top. It really bakes fast so keep an eye on it.

8. Let the casserole rest for about 5 minutes to set. Sprinkle with 2 tbsp chopped fresh cilantro and sliced green onions if you like, then serve hot.

Equipment Needed

1. 8×8 or 9×9 baking dish, greased, its what holds the casserole
2. Large skillet (10 to 12 inch) for sautéing and melting the cheese
3. Wooden spoon or heatproof spatula for stirring and scraping the pan
4. Measuring cups and spoons for the cream cheese, sour cream and spices
5. Chef’s knife for chopping the onion and slicing green onions
6. Cutting board for prep work
7. Mixing bowl to toss shredded chicken and fold in tortilla strips
8. Cheese grater or box grater if you’re shredding your own cheese
9. Oven mitts or pot holders for pulling the hot dish out of the oven

FAQ

Keto Chicken Enchiladas Casserole Recipe Substitutions and Variations

• Cream cheese (8 oz): swap for equal parts full fat ricotta or mascarpone. It stays creamy but a bit lighter in texture, if you want more tang stir in a tablespoon of Greek yogurt.
• Sour cream (1/2 cup): use 1/2 cup full fat Greek yogurt instead. Same tang and creaminess, just a smidge thinner so strain it for 10 minutes if you want thicker results.
• Low carb tortillas (8, optional): skip them and make it crustless, or use large romaine/butter lettuce leaves for a fresh wrap, or use low carb cauliflower tortillas 1:1 for a similar foldable option.
• Shredded Mexican cheese blend (2 cups): substitute with 1 cup sharp cheddar + 1 cup Monterey Jack or mozzarella for stretch; add a handful of pepper jack if you want some heat.

Pro Tips

1) Cut the cream cheese into cubes and let it sit at room temp for about 20 minutes or zap it in the microwave for 15 seconds so it softens. Trying to stir a cold block into the sauce just gives you lumps, its way easier if its already pliable.

2) Shred the chicken with two forks or stick it in a stand mixer for 20 seconds, way faster and fluffier than hand shredding. Save a few tablespoons of rotisserie juices or some chicken broth so you can loosen the mix if it feels dry, but add it little by little so you dont water it down.

3) If you want crunch, toast torn tortillas or crush some tortilla chips and sprinkle on top right at the end, otherwise fold warmed tortillas into the mixture so they soak up sauce and hold it together. Warm tortillas tear cleaner and wont turn into a soggy mess inside the dish.

4) Always taste and adjust before it goes in the oven, a squeeze of lime, an extra pinch of salt or a hit of hot sauce will brighten it up. Watch the bake time closely, pull it when the cheese is bubbly and just starting to brown, let it rest about 5 minutes so it firms up and scoops cleaner.

Keto Chicken Enchiladas Casserole Recipe

Recipe by James Level

0.0 from 0 votes

I put together a green chili chicken enchilada casserole that bakes in just 20 minutes, a perfect example of Keto Dinners With Rotisserie Chicken.

Pin

Servings

8

servings

Calories

476

kcal

Equipment: 1. 8×8 or 9×9 baking dish, greased, its what holds the casserole
2. Large skillet (10 to 12 inch) for sautéing and melting the cheese
3. Wooden spoon or heatproof spatula for stirring and scraping the pan
4. Measuring cups and spoons for the cream cheese, sour cream and spices
5. Chef’s knife for chopping the onion and slicing green onions
6. Cutting board for prep work
7. Mixing bowl to toss shredded chicken and fold in tortilla strips
8. Cheese grater or box grater if you’re shredding your own cheese
9. Oven mitts or pot holders for pulling the hot dish out of the oven

Ingredients

• 3 cups cooked shredded chicken (rotisserie or leftover works great)

• 8 oz cream cheese, softened

• 1/2 cup sour cream

• 1 cup green enchilada sauce or salsa verde

• 1 small yellow onion, finely chopped (about 1/2 cup)

• 2 garlic cloves, minced

• 1 tsp ground cumin

• 1/2 tsp chili powder

• 1/2 tsp salt, or to taste

• 1/4 tsp black pepper

• 2 cups shredded Mexican cheese blend (cheddar and Monterey Jack), divided

• 2 tbsp olive oil or butter

• 8 low carb tortillas, torn or cut into strips (optional)

• 2 tbsp chopped fresh cilantro, optional

• 2 green onions, sliced, for garnish (optional)

Directions

• Preheat oven to 400°F (200°C) and grease an 8×8 or 9×9 baking dish real quick.
• Heat 2 tbsp olive oil or butter in a skillet over medium. Add the finely chopped onion and cook about 4-5 minutes till soft, then add the minced garlic and cook 30 seconds more.
• Turn heat to low and add the 8 oz softened cream cheese, 1/2 cup sour cream and 1 cup green enchilada sauce or salsa verde; stir until the cream cheese melts and the sauce is smooth. Stir in 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt and 1/4 tsp black pepper. (If cream cheese is stubborn, pop it in the microwave 15-20 seconds first.)
• Add 3 cups cooked shredded chicken (rotisserie or leftover works great) and about 1 cup of the shredded Mexican cheese blend to the skillet. Mix until everything is well coated; taste and adjust salt or spice if needed.
• If using low carb tortillas, tear or cut the 8 tortillas into strips and fold them into the mixture so they soak up some sauce and give body to the casserole.
• Spoon the chicken mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup shredded cheese over the top.
• Bake for 18-20 minutes until the cheese is melted, bubbly and a little golden on top. It really bakes fast so keep an eye on it.
• Let the casserole rest for about 5 minutes to set. Sprinkle with 2 tbsp chopped fresh cilantro and sliced green onions if you like, then serve 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: 231g
• Total number of serves: 8
• Calories: 476kcal
• Fat: 32.8g
• Saturated Fat: 15.2g
• Trans Fat: 0.06g
• Polyunsaturated: 2.5g
• Monounsaturated: 10g
• Cholesterol: 141mg
• Sodium: 720mg
• Potassium: 385mg
• Carbohydrates: 14.3g
• Fiber: 4.5g
• Sugar: 1.3g
• Protein: 40.4g
• Vitamin A: 800IU
• Vitamin C: 6mg
• Calcium: 268mg
• Iron: 0.6mg