Low-Carb Keto Chicken Enchilada Casserole Recipe

Most evenings here in the Dominican Republic, I’m juggling the chaos of homework help, dinner prep, and power outages that like to strike just when the oven heats up. That’s why I keep a few go-to meals that are fast, healthy, and crowd-pleasing—like this keto chicken enchilada casserole. It hits all the right notes: cheesy, tangy, deeply satisfying, and low in carbs to help me manage my type 2 diabetes. When I can’t find tortillas or want to keep things extra simple, this casserole lets me capture all the flavor of enchiladas without the fuss or blood sugar spike.

This recipe is perfect for weeknight dinners when you’re short on time but still want something delicious. With just a few simple ingredients, you can create a hearty, comforting dish that the whole family will love. Each bite is bursting with flavor and the creamy texture will have you coming back for seconds!

Layered Flavor Profile

This chicken enchilada casserole showcases a delightful blend of flavors that come together beautifully.

Living where ingredients aren’t always easy to come by, I’ve learned to make the most of what I can get. Bell peppers here come in vibrant reds and greens year-round, and I always grab a handful at the market because they add such a pop to this dish.

With layers of shredded chicken and colorful bell peppers, every bite delivers a burst of zest and warmth.

The addition of enchilada sauce adds a tangy profile that really elevates the dish, making it an enticing option for any meal.

The seasoning, including cumin and garlic powder, enhances the overall experience.

These spices complement the primary ingredients and infuse the casserole with a savory aroma that fills the kitchen as it bakes.

Crafting the Casserole

Creating this casserole is straightforward, making it an ideal choice for busy weeknights.

Start by combining the shredded chicken with the enchilada sauce, onions, and bell peppers in a large mixing bowl.

Mixing these ingredients ensures that every layer is packed with flavor.

My younger kids love to jump in at this stage—spooning the chicken mix and sprinkling cheese like little chefs. It’s messy, sure, but it’s also one of the ways we make dinner a family affair.

Once combined, layer the mixture in a greased baking dish, alternating with generous amounts of cheese.

This layering technique not only contributes to the visual appeal but also ensures that every forkful is rich in flavor and texture.

Baking to Perfection

The casserole is baked in the oven until the cheese becomes bubbly and golden.

Covering it with foil initially allows the ingredients to meld beautifully before the final melt of the cheese.

This step is key for achieving that perfect, gooey texture that enchiladas are known for.

The aroma wafting from the oven will entice everyone in your home, building anticipation for this hearty meal.

Once baked, let it rest for a few moments before garnishing with fresh cilantro for that extra touch of freshness.

When I smell that cheesy, savory aroma filling the house, it takes me back to my grandma’s kitchen—though hers had windows instead of screens and a breeze instead of a fan.

Serving Suggestions

For a complete meal, serve the enchilada casserole alongside slices of creamy avocado.

The richness of the avocado complements the flavors of the casserole, offering a pleasant contrast in texture and taste.

This pairing not only enhances the dish but also contributes to a well-rounded low-carb meal.

Consider presenting the casserole on a rustic wooden table, perhaps with a colorful cloth underneath.

Down here, we often serve meals with fresh avocado slices sprinkled with sea salt and lime juice. It’s a quick way to brighten up a rich casserole and keep the balance right for my blood sugar.

This setup adds a warm and inviting touch, making the meal feel even more special.

Nutrition and Enjoyment

This keto chicken enchilada casserole is not just delicious; it’s also nutritious.

With only 350 calories per serving and low-carb content, it fits well within a keto lifestyle.

Each serving provides a satisfying amount of protein, making it a hearty choice for any time of the day.

With its vibrant colors and comforting flavors, this dish promises to be a hit at the dinner table.

Enjoy the layers of taste and the health benefits, all while indulging in a meal that feels indulgent yet aligns with your dietary goals.

This one is a staple for us because it reheats beautifully—even on a propane stovetop when the power’s out. We always save a couple slices for lunch the next day.

Delicious Keto Chicken Enchilada Casserole

This keto chicken enchilada casserole features layers of shredded chicken, enchilada sauce, and cheese, all baked to bubbly perfection. It’s comforting and full of flavor, with a slight kick that will delight your taste buds.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup enchilada sauce (check for low-carb options)
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 cup diced bell peppers
• 1/2 cup diced onion
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Chicken Mixture: In a large bowl, combine the shredded chicken, enchilada sauce, bell peppers, onion, cumin, garlic powder, salt, and pepper. Mix well.
3. Layer the Casserole: In a greased 9×13 inch baking dish, spread half of the chicken mixture evenly. Sprinkle half of the cheese over the top. Repeat with the remaining chicken mixture and cheese.
4. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
5. Serve: Garnish with fresh cilantro if desired. Serve hot and enjoy!

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Pro Tips

1. If your chicken is a little dry, stir in a tablespoon of sour cream or Greek yogurt with the mixture—it adds creaminess and keeps everything moist.
2. For extra flavor, sprinkle a bit of cheese between the bottom of the dish and the first layer of chicken mixture.
3. Tent the foil slightly to prevent the cheese from sticking while still locking in moisture during the first bake.
4. Add a squeeze of fresh lime juice over the top just before serving—it brightens the flavors without adding carbs.
5. Want to make it even more filling? Stir in a handful of cooked, riced cauliflower to the chicken mix—it disappears into the texture but adds bulk and nutrients.

Ingredient Substitutions

• Enchilada Sauce: If you can’t find low-carb enchilada sauce, mix 1/2 cup tomato paste with 1/2 cup water, 1 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp garlic powder.
• Cheese: Swap Mexican blend for shredded mozzarella and pepper jack for a spicier kick.
• Bell Peppers: Use zucchini or mushrooms if peppers aren’t available.
• Onions: Try shallots or green onions if white onions are out of stock.
• Chicken: Leftover turkey or rotisserie chicken also works well.

Tip from Grammie Shirley

If you’re making this ahead, layer everything except the top cheese layer, cover and refrigerate. When you’re ready to bake, add the cheese fresh—it’ll melt better and taste brighter.

Q&A

1. Can I freeze this casserole?

Yes, it freezes well. Just assemble it without baking, wrap tightly in foil, and freeze. Bake from frozen at 375°F for about 45-50 minutes covered, then uncover for 10-15 minutes.

2. Can I use store-bought rotisserie chicken?

Absolutely. It’s a great time-saver. Just remove the skin and shred the meat before mixing.

3. How spicy is this dish?

That depends on your enchilada sauce. If you’re cooking for kids or prefer milder flavors, choose a mild sauce and cheese.

4. What’s a good side dish besides avocado?

Try a simple cabbage slaw with lime vinaigrette—it adds crunch and contrast without carbs.

5. How do I know when it’s done baking?

When the cheese is golden and bubbling around the edges and the casserole is heated through in the center. A thermometer inserted into the middle should read at least 165°F.

Nutrition & Serving Info

Estimated Per Serving (1/6 of casserole):

• Calories: 350
• Fat: 20g
• Protein: 30g
• Carbohydrates: 5g
• Fiber: 1g
• Net Carbs: 4g

Servings: 6

Whether you’re managing your blood sugar, feeding a hungry family, or just craving something cozy after a long day, this keto chicken enchilada casserole brings comfort without compromise. It’s the kind of dish that’s easy to make, easy to love, and easy to share—especially on those busy weeknights when simplicity is a blessing. From our home kitchen in the Dominican Republic to yours, I hope this recipe adds a little warmth and joy to your table.