This is the best keto chicken enchilada recipe that’s packed with tons of flavor. The keto casserole features a keto tortilla recipe that makes this just like the real thing. A low carb casserole loaded with cheese and spices with tender shredded chicken in every bite!
Mexican cuisine is my favorite but when I started keto I missed it because everything was so carb heavy. No beans, rice or flour tortillas on keto that was until I got in the kitchen and made a change. I recently created a coconut flour tortilla recipe that’s the perfect replacement for soft shell tacos. Naturally, I knew they would be perfect for this recipe but I worried would the tortillas get soggy. Nope, not at all! In fact, even when reheated they kept a nice texture that I’m extremely happy to share with you.
Homemade Enchilada Sauce Or Store Bought
This is a good question but what will make the easiest is a store bought version. I live by Frontier brand because I just enjoy their ingredients and flavor. When buying I suggest reading the label to avoid any undesired ingredients. For a homemade version, I searched the Internet and being my girlfriend grew up in a Mexican household I’ve learned a thing or two. Mexican in my kitchen has a great authentic recipe I recommend.
How To Make Keto Chicken Enchilada Casserole
First, make my coconut flour tortilla recipe before anything. This recipe is quick so have everything lined up when it’s time to layer the casserole. You can skip the tortillas but do you really have a love for enchiladas if you do?
While cooking tortillas you’ll also want to be boiling chicken. Boil about 10-15 minutes checking for tenderness at 10 minutes for easy shredding. An easy tip is buying rotisserie chicken and shredding it instead of cooking chicken yourself.
Shred chicken and add into a frying pan. Toss in a can of diced tomatoes and freshly diced onions. Turn heat on medium high then season with salt, pepper, cumin, chili powder and cayenne if you like spicy. Cook this for 5 minutes. No need to add oil use the water from the can and vegetables.
After it’s done add the enchilada sauce to the chicken. Grab your casserole dish.
Layer chicken, then cheese and tortilla in that order. You have enough to do 2 layers. Bake for 20 minutes in preheated oven just to melt the cheese. All the ingredients are already cooked. Remove then allow to cool, then serve.
Helpful Recipe Tips
- Sub tortillas? There are several brands of tortillas out there now. Don’t use cheese tortillas of course but you can sub for any of those. I can’t promise the others won’t turn soggy though.
- When cooking boiled chicken to shred there is a point that it shreds super easy. What I do is boil 10 minutes then pull a piece out to see how easy it is to shred. As mentioned, you can always buy a rotisserie chicken from the store and shred it to save time.
- Skip tortillas in this recipe if you’d like. Just continue to layer the casserole as normal.
- On final layer save some enchilada sauce to cover tortillas to keep them from drying out on the top.
How To Store
When done cooking, cover and place in the refrigerator safe container. The casserole should last 5-7 days. You can freeze this keto chicken enchilada casserole in a safe container or vacuum seal for 1-3 months.
Casserole Recipes You’ll Love
Keto chicken enchilada casserole
Ingredients
- coconut flour tortilla recipe
- 1.5-2 pounds skinless chicken breast
- 2 cups enchilada sauce (I used Frontier brand)
- 1 cup shredded mexican cheese blend
- 1/4 onion diced
- 10 ounce Rotel mild diced tomatoes and green chilies
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon canyenne pepper (only if you like a spicy casserole)
Instructions
- First steps are to cook tortillas and boil chicken then shred. Click link for full tortilla instructions
- Preheat oven to 400°F
- After boiling and shredding chicken place in a frying pan. Add diced onion and pour can of Rotel over chicken including water. You'll need the liquid for cooking. Add salt, black pepper, cumin, chili powder and cayenne pepper to chicken. Cook on medium high heat for 5 minutes.
- Remove from heat and mix in enchilada sauce. Save 1/2 cup sauce to top tortillas off with later.
- Layer casserole with chicken, cheese then 4 tortillas. You can make 2 of these layers. The last layer will have the tortillas. Top with saved sauce to keep them from drying out then add cheese on top.
- Bake in preheated oven for 20 minutes to melt the cheese good then remove and allow to cool a little.
Notes
Helpful Recipe Tips
- Sub tortillas? There are several brands of tortillas out there now. Don't use cheese tortillas of course but you can sub for any of those. I can't promise the others won't turn soggy though.
- When cooking boiled chicken to shred there is a point that it shreds super easy. What I do is boil 10 minutes then pull a piece out to see how easy it is to shred. As mentioned, you can always buy a rotisserie chicken from the store and shred it to save time.
- Skip tortillas in this recipe if you'd like. Just continue to layer the casserole as normal.
- On final layer save some enchilada sauce to cover tortillas to keep them from drying out on the top.
So delicious! I’ve made this twice now and will be making again