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Cheesy Keto Chicken Enchilada Casserole - Comfort Food With Low-Carb Flair

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken (4 cups, shredded or chopped; rotisserie works great)
  • Cream cheese (4 ounces, softened)
  • Sour cream (1/2 cup)
  • Shredded cheese (3 cups total; a mix of Monterey Jack and sharp cheddar is ideal)
  • Low-carb red enchilada sauce (2 cups; look for no added sugar)
  • Green chiles (1 small can, diced; mild or hot)
  • Bell peppers (2 medium, any color, thinly sliced)
  • Onion (1 small, thinly sliced)
  • Olive oil or avocado oil (1–2 tablespoons for sautéing)
  • Spices: chili powder, ground cumin, smoked paprika, garlic powder, onion powder
  • Salt and black pepper
  • Fresh cilantro (optional, for topping)
  • Jalapeño (optional, thinly sliced for heat)
  • Lime (optional, wedges for serving)

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Sauté the vegetables: Warm oil in a skillet over medium heat. Add bell peppers and onion with a pinch of salt. Cook 5–7 minutes until softened and a little golden. Set aside.
  3. Mix the chicken filling: In a large bowl, combine shredded chicken, softened cream cheese, sour cream, half of the shredded cheese (about 1.5 cups), diced green chiles, and sautéed peppers and onion. Stir until evenly coated.
  4. Season it right: Add 1 teaspoon each chili powder and ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, plus salt and pepper to taste. Mix well. Adjust spice to your liking.
  5. Add the sauce: Pour 1 cup of low-carb enchilada sauce into the chicken mixture and stir. The filling should be creamy and scoopable, not soupy.
  6. Layer in the dish: Spread a thin layer (2–3 tablespoons) of enchilada sauce on the bottom of the baking dish to prevent sticking. Spoon in the chicken mixture and spread evenly.
  7. Top with cheese and sauce: Drizzle the remaining 1 cup of enchilada sauce over the top. Sprinkle the remaining shredded cheese evenly.
  8. Bake: Place on the center rack and bake 20–25 minutes, until the casserole is bubbly and the cheese is melted with light golden spots.
  9. Optional broil: For extra color, broil 1–2 minutes. Watch closely to avoid burning.
  10. Rest and garnish: Let it rest 10 minutes so it sets and slices cleanly. Top with chopped cilantro and jalapeño slices if you like. Serve with lime wedges.