Keto Chicken Enchilada Casserole
Hello, my fellow foodie adventurers
Today’s quest is a hearty, Mexican-inspired keto-friendly Enchilada Casserole. This is an easy yet delicious weeknight dinner made to please the whole family. Picture this: tender shredded rotisserie chicken drenched in tangy salsa verde, creamy sour cream, and plenty of melted cheese, all baked until golden and bubbly. Served over a bed of cauliflower rice or with keto-friendly tortillas, it delivers all the bold, comforting flavors of classic enchiladas — without the carbs. It’s rich, cheesy, and satisfying, with just the right amount of zesty kick.
Ingredients You’ll Need (The Quest Inventory)
- 1½ cups shredded cheddar cheese
- 1½ cups shredded pepper jack cheese
- 4 cups shredded rotisserie chicken (about 1 whole chicken or 1 container)
- 1¼ cups sour cream
- 12 oz salsa verde
- 1 tsp sea salt
- ¼ tsp ground black pepper
- 6 cherry tomatoes, quartered (for garnish)
- 1 avocado, sliced (for garnish)
- Cauliflower rice or keto-friendly tortillas (optional, for serving)
How to forge the Feast (The Quest Steps)
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- 1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
- 2. Set aside ½ cup of the cheddar cheese and ½ cup of the pepper jack cheese for the topping.
- 3. In a large bowl, mix together the shredded chicken, remaining cheeses, sour cream, about ¾ of the salsa verde, salt, and black pepper until well combined.
- 4. Pour the mixture into the prepared baking dish and spread it out evenly.
- 5. Top with the remaining salsa verde and the reserved cheeses.
- 6. Bake for about 30 minutes, or until the cheese is golden and bubbly.
- 7. Let the casserole rest for about 10 minutes before serving.
- 8. Garnish with the quartered cherry tomatoes and sliced avocado.
- 9. Serve over cauliflower rice or with keto-friendly tortillas if desired.
Tips Tricks and Tasty Variations
Cooking Tips:
- •For extra flavor, warm the salsa verde slightly before mixing.
- •Let the casserole rest so it sets up nicely and is easier to scoop.
- •Use freshly shredded cheese for the best melt.
Tasty Variations:
- •Add a diced jalapeño or green chiles for more heat.
- •Swap pepper jack for Monterey Jack if you prefer milder cheese.
- •Stir in some chopped cilantro or green onions before baking.
- •Top with a dollop of extra sour cream or guacamole when serving.
This Keto Enchilada Casserole is creamy, cheesy, and packed with Mexican-inspired flavor — an easy, family-friendly dinner that feels indulgent while staying low-carb.Tag me when you make it — I’d love to see that golden, bubbly casserole!
Keto Chicken Enchilada Casserole
A creamy, cheesy Mexican-inspired casserole made with shredded rotisserie chicken, salsa verde, sour cream, cheddar, and pepper jack cheese, baked until golden and bubbly. Garnished with fresh avocado and cherry tomatoes, and perfect served over cauliflower rice or with keto-friendly tortillas. Easy, family-friendly, and fully low-carb.
Ingredients
- 11/2 cups cheddar cheese shredded
- 11/2 cups pepper jack cheese shredded
- 4 cups shredded rotisserie chicken 1 whole chicken or tontainer
- 11/4 cups sour cream
- 12 oz salsa verde
- 1 tsp sea salt
- 1/4 tsp black pepper
- 6 cherry tomatoes quartered
- 1 avocado sliced
- cauliflower rice or keto tortillas optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
- Set aside ½ cup of the cheddar cheese and ½ cup of the pepper jack cheese for the topping.
- In a large bowl, mix together the shredded chicken, remaining cheeses, sour cream, about ¾ of the salsa verde, salt, and black pepper until well combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Top with the remaining salsa verde and the reserved cheeses.
- Bake for about 30 minutes, or until the cheese is golden and bubbly.
- Let the casserole rest for about 10 minutes before serving.
- Garnish with the quartered cherry tomatoes and sliced avocado.
- Serve over cauliflower rice or with keto-friendly tortillas if desired.
Notes
|
Nutrient
|
Amount
|
|---|---|
|
Calories
|
~540 kcal
|
|
Fat
|
40g
|
|
Protein
|
36g
|
|
Total Carbs
|
9g
|
|
Fiber
|
2g
|
|
Net Carbs
|
7g
|