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- 2 cups cooked chicken, shredded - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 can (14 oz) diced tomatoes, with juice - 1 can (4 oz) diced green chilies - 1/2 cup sour cream - 1/4 cup cream cheese, softened to room temperature - 1 tablespoon taco seasoning - 2 tablespoons olive oil - 1 small onion, diced finely - 2 cloves garlic, minced - Salt and pepper, to taste - Fresh cilantro, chopped, for garnish (optional) I love how simple and tasty this recipe is. You start with cooked chicken, which saves time. Shredded chicken works best here. I prefer the flavors of cheddar and Monterey Jack cheese. They melt well and add great taste. Diced tomatoes with juice give moisture and flavor. I like using green chilies for a mild kick. Sour cream and cream cheese make the dish creamy and rich. They balance the spices very well. Onion and garlic are key for flavor. Sauté them until soft to bring out their sweetness. Taco seasoning adds that classic enchilada taste. You can use homemade or store-bought, depending on what you have. I always keep olive oil on hand. It helps with cooking and adds a nice flavor. Don’t forget salt and pepper; they bring everything together. Finally, fresh cilantro on top adds color and a burst of freshness. These ingredients combine to create a rich and satisfying meal that feels special, yet is easy to make. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This helps cook the casserole evenly. 2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 3. Add 1 small diced onion to the skillet. Sauté for about 3-4 minutes. Wait until the onion is soft and clear. 4. Next, add 2 cloves of minced garlic. Cook for 1 more minute. The smell will be amazing! 1. Now, add 2 cups of shredded cooked chicken to the skillet. 2. Pour in 1 can of diced tomatoes (with juice) and 1 can of diced green chilies. 3. Sprinkle in 1 tablespoon of taco seasoning. Stir the mix well. Cook for 5-7 minutes. Heat it up and blend the flavors. 4. In a separate bowl, mix 1/4 cup of softened cream cheese and 1/2 cup of sour cream. Beat until smooth and creamy. 1. Grease a 9x13 inch casserole dish with olive oil. 2. Spread half of the chicken mix evenly on the bottom of the dish. 3. Next, dollop half of the creamy mixture over the chicken layer. 4. Sprinkle 1 cup of shredded cheddar and Monterey Jack cheese on top. 5. Repeat the layers. Add the rest of the chicken mix, followed by the remaining creamy mix, and finish with the last of the cheese. 6. Cover the dish with aluminum foil and place it in the oven. Bake for 25 minutes. 7. After 25 minutes, take off the foil. Bake for another 10-15 minutes. Wait until the cheese is bubbly and golden. 8. Remove the casserole from the oven. Let it cool for about 5 minutes. 9. If you like, garnish with fresh cilantro. Serve warm and enjoy! To get the best texture in your Keto Chicken Enchilada Casserole, focus on layering. Start with your chicken mixture at the base. This keeps the flavors from mixing too much and helps with even cooking. Spread the creamy layer evenly. The cheese melts best when you make sure it covers the top completely. If you want it extra bubbly, use a mix of cheddar and Monterey Jack cheese. For crispiness, adjust your oven settings. After covering your dish with foil for the first bake, remove it for the last 10-15 minutes. This helps the cheese brown nicely. If you like it even crispier, broil it for a minute or two at the end. Just watch it closely to prevent burning! Fresh herbs can really boost the dish. Try adding chopped cilantro or green onions before serving. They add color and freshness. You can also mix in some lime juice for a zesty touch. For extra kick, switch up your seasonings. Instead of just taco seasoning, try adding smoked paprika or cayenne pepper. These add depth and heat. If you prefer milder flavors, stick to the original recipe. You can always serve hot sauce on the side for those who want more spice! Pro Tips Use Rotisserie Chicken: For a quicker option, consider using store-bought rotisserie chicken. It saves time and adds great flavor. Customize Your Cheese: Feel free to mix different types of cheese like pepper jack or gouda for a unique twist on the flavor profile. Layering Technique: Ensure even distribution of the ingredients when layering to prevent sogginess and achieve a balanced taste in every bite. Garnish for Freshness: Adding a squeeze of lime juice or a sprinkle of fresh jalapeños can elevate the dish and add a refreshing zest. {{image_4}} Using Different Proteins You can easily switch the chicken for another protein. Ground beef or turkey works well. If you enjoy seafood, shrimp or crab can add a unique twist. Just cook your chosen protein fully before mixing it with the other ingredients. Altering Cheese Types Cheese plays a big role in flavor. You can swap cheddar and Monterey Jack for pepper jack for a spicy kick. For a creamier texture, try using cream cheese or goat cheese. Mixing different cheeses can make your dish more exciting. Incorporating Vegetables Adding vegetables boosts nutrition and flavor. Bell peppers, zucchini, or spinach can work great. Sauté them with the onion and garlic to soften. This adds color and makes the dish more filling. Changing the Spice Level Adjust the spice to match your taste. You can add jalapeños for heat or a mild chili powder for a subtle flavor. If you prefer less spice, skip the green chilies. Taste as you go, so the dish suits your palate. After enjoying your Keto Chicken Enchilada Casserole, you may have leftovers. To keep them fresh, follow these tips: - Refrigerating Leftovers: Let the casserole cool down for about 30 minutes. Then, cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. It will stay fresh in the fridge for up to 3-4 days. - Freezing Instructions for Future Meals: For longer storage, you can freeze the casserole. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, wrap it in aluminum foil or use a freezer-safe container. It can last in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight before reheating. To enjoy your casserole again, follow these simple reheating tips: - Best Methods for Reheating Casserole: The oven is the best way to reheat your casserole. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat it for about 20-30 minutes, or until warm throughout. If you want a crispy top, remove the foil for the last 10 minutes. You can also use the microwave for quick reheating. Place a portion in a microwave-safe dish and cover it loosely. Heat on high for 1-2 minutes, checking it halfway. Enjoy your meal just like the first time! Yes, Keto Chicken Enchilada Casserole is great for meal prep. It keeps well in the fridge for up to five days. You can portion it out for easy lunches or dinners. Just reheat in the microwave or oven when you're ready to eat. Absolutely! You can prepare the casserole a day ahead. Just assemble it and keep it covered in the fridge. When you're ready to bake it, just add a few extra minutes to the cooking time. This makes it a quick meal for busy days. You have many options for sides! Here are a few ideas: - A simple green salad with lime dressing - Cauliflower rice for a low-carb option - Guacamole and sour cream for extra flavor - Fresh salsa for a spicy kick These sides pair well and enhance the meal without adding extra carbs. Enjoy your tasty creation! In this blog post, I covered how to make a tasty Keto Chicken Enchilada Casserole. We discussed key ingredients like cooked chicken, cheddar cheese, and tomatoes. Then, I guided you through easy steps to prep, combine, and bake your dish. We also explored useful tips to improve texture and flavor, and variations to switch things up. Finally, I shared proper storage and reheating methods. This dish is not only fun to make but also great for meal prep. Enjoy your cooking and the delicious results!

Keto Chicken Enchilada Casserole

A delicious and comforting keto-friendly chicken enchilada casserole layered with cheese and creamy goodness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can (14 oz) diced tomatoes, with juice
  • 1 can (4 oz) diced green chilies
  • 1 2 sour cream
  • 1 4 cream cheese, softened to room temperature
  • 1 tablespoon taco seasoning
  • 2 tablespoons olive oil
  • 1 small onion, diced finely
  • 2 cloves garlic, minced
  • to taste Salt and pepper
  • for garnish Fresh cilantro, chopped

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). This will ensure your casserole bakes evenly.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 3-4 minutes until it becomes translucent and softened.
  • Stir in the minced garlic, cooking for an additional minute until you can smell its aroma—this will enhance the flavor of your dish.
  • Next, add the shredded chicken, diced tomatoes (including their juice), diced green chilies, and taco seasoning to the skillet. Stir well and cook for 5-7 minutes, allowing the mixture to heat through and the flavors to meld together.
  • While the chicken mixture is cooking, take a separate bowl and combine the softened cream cheese and sour cream. Mix until smooth and creamy, ensuring there are no lumps.
  • Grease a 9x13 inch casserole dish with a touch of olive oil or cooking spray. Spread half of the chicken mixture evenly across the bottom of the dish to create the first layer.
  • Dollop half of the creamy sour cream mixture over the chicken layer, spreading it gently with a spatula. Then, sprinkle 1 cup of the combined shredded cheddar and Monterey Jack cheeses over the top.
  • Repeat the layering process with the remaining chicken mixture, followed by the rest of the sour cream mixture and finish with the remaining cheese on top.
  • Cover the casserole dish tightly with aluminum foil to keep moisture in, and place it in the preheated oven to bake for 25 minutes.
  • After 25 minutes, carefully remove the foil and continue to bake for another 10-15 minutes, or until the cheese is bubbling and turns a lovely golden color.
  • Once baked, remove the casserole from the oven and allow it to cool for about 5 minutes. Before serving, garnish with freshly chopped cilantro for a burst of flavor and color if desired. Serve warm and enjoy the comforting goodness!

Notes

Serve individual portions in bowls garnished with extra cilantro and a dollop of sour cream on top for an eye-catching finish!
Keyword casserole, chicken, enchilada, keto