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Keto Cheesy Chicken Enchilada Bake - A Cozy, Low-Carb Weeknight Favorite

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

Ingredients
  

  • Cooked shredded chicken (about 4 cups; rotisserie works great)
  • Cream cheese (8 ounces, softened)
  • Sour cream (1/2 cup)
  • Shredded cheese (3 cups total; a mix of Monterey Jack and cheddar is ideal)
  • Green enchilada sauce (1 1/2 cups; choose a low-sugar brand)
  • Diced green chiles (1 can, 4 ounces)
  • Onion (1 small, finely chopped)
  • Garlic (2–3 cloves, minced)
  • Olive oil or avocado oil (1 tablespoon)
  • Chili powder (1 teaspoon)
  • Cumin (1 teaspoon)
  • Smoked paprika (1/2 teaspoon)
  • Salt and black pepper (to taste)
  • Fresh cilantro (for garnish)
  • Fresh lime (1, for finishing squeeze)
  • Optional add-ins: Chopped pickled jalapeños, sliced olives, or chopped scallions

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté aromatics: Warm oil in a skillet over medium heat. Add onion and cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
  3. Season: Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the onions and bloom the spices for 30 seconds.
  4. Make the creamy base: In a large bowl, combine softened cream cheese and sour cream. Beat until smooth. Fold in the sautéed onion mixture.
  5. Add the saucy elements: Stir in the green enchilada sauce and diced green chiles. Taste and adjust salt and pepper.
  6. Combine with chicken: Add shredded chicken and 1 1/2 cups of the shredded cheese. Mix until everything is evenly coated.
  7. Assemble: Spread the mixture into the prepared baking dish. Top evenly with the remaining 1 1/2 cups shredded cheese.
  8. Bake: Place on the center rack and bake 20–25 minutes, until the cheese is melted and bubbling around the edges.
  9. Broil for color (optional): Broil 1–2 minutes to get those golden, toasty cheese spots. Watch closely to prevent burning.
  10. Finish and serve: Let rest 5–10 minutes to set. Garnish with chopped cilantro and a squeeze of lime. Serve with sliced avocado, a dollop of sour cream, or a crisp side salad.