Keto Chicken Enchilada Casserole
Indulge in the rich, comforting flavors of this Keto Chicken Enchilada Casserole, a low-carb twist on a classic Mexican-inspired favorite! This hearty casserole layers tender, shredded chicken seasoned with smoky spices like cumin, chili powder, and paprika in a creamy tomato and cheese sauce, all baked to gooey perfection with a generous topping of melted cheddar and mozzarella. With only 15 minutes of prep time, this recipe is a lifesaver for busy weeknights while keeping it keto-friendly and gluten-free. Garnished with fresh cilantro and bursting with bold, zesty flavors, this casserole is perfect for meal prep or a cozy dinner the whole family will love.
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Recipe Information
Ingredients
- 2 medium Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 10 ounces Canned diced tomatoes with green chilies
- 8 ounces Cream cheese, softened
- 2 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Heavy cream
- 0.25 cup Chopped fresh cilantro
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, black pepper, garlic powder, onion powder, cumin, chili powder, and paprika, then cook in the skillet until no longer pink, about 6 minutes per side.
Remove the chicken from the skillet. Once cool enough to handle, shred the chicken using two forks or a stand mixer with a paddle attachment.
In the same skillet, add the canned diced tomatoes with green chilies and cream cheese. Stir until the cream cheese is melted and the mixture is smooth.
Stir in the heavy cream and bring to a low simmer, then return the shredded chicken to the skillet, combining everything well.
In a 9x13 inch baking dish, spread half of the chicken mixture. Sprinkle half of the shredded cheddar and mozzarella cheese over the top.
Add the remaining chicken mixture on top of the cheese layer, followed by the rest of the cheddar and mozzarella cheese.
Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.
Remove from oven and let it rest for 5 minutes before garnishing with chopped cilantro.
Serve hot and enjoy your keto-friendly enchilada casserole!
Nutrition Facts
Calories |
3384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.4 g | 330% | |
| Saturated Fat | 142.1 g | 710% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 980 mg | 326% | |
| Sodium | 6202 mg | 270% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 14.9 g | ||
| Protein | 211.2 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2825 mg | 217% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
