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Keto Chicken Enchilada Casserole topped with cheese and cilantro

Keto Chicken Enchilada Casserole

A delightful low-carb casserole made with tender chicken, zesty enchilada sauce, and melted cheese, perfect for family dinners and meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Low-Carb, Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5-2 pounds skinless chicken breast Juicy and tender, forms the heart of the casserole.
  • 2 cups enchilada sauce A rich and zesty sauce; recommend Frontier brand.
  • 1 cup shredded Mexican cheese blend Creamy and melty, elevates the casserole's texture.
  • 1/4 cup onion, diced Brings a sweet and savory depth.
  • 10 ounces Rotel mild diced tomatoes and green chilies Adds moisture with a hint of spice.
  • 1/2 teaspoon salt Enhances overall flavors.
  • 1/4 teaspoon black pepper Adds a touch of sharpness.
  • 1/4 teaspoon cumin Complements the chicken beautifully.
  • 1/2 teaspoon chili powder Provides a slight kick.
  • 1/8 teaspoon cayenne pepper (optional) Gives an extra boost for spice lovers.

Method
 

Preparation
  1. Start by making your coconut flour tortillas.
  2. In a pot, boil the chicken breasts for 15-20 minutes until fully cooked, then shred the chicken using two forks.
  3. Preheat your oven to 400°F (200°C).
  4. In a frying pan, combine the shredded chicken, diced onion, and the can of Rotel, including the liquid.
  5. Sprinkle in the salt, black pepper, cumin, chili powder, and cayenne pepper (if desired) and cook on medium-high heat for about 5 minutes.
  6. Remove the pan from heat and stir in the enchilada sauce, saving half a cup to top later.
Layering and Baking
  1. In a 9x13 baking dish, layer the chicken mixture and sprinkle with cheese, then place four tortillas on top.
  2. Repeat layering with another layer of chicken and cheese, finishing with tortillas.
  3. Pour the reserved enchilada sauce over the top layer and cover with remaining cheese.
  4. Bake for 20 minutes or until the cheese is fully melted and bubbly.
  5. Let cool slightly before slicing into squares to serve.

Notes

Make ahead and store in the fridge. Adjust cayenne for desired spice level. Consider garnishing with fresh cilantro, diced avocado, or sour cream.