Easy Cheesy Keto Chicken Enchilada Casserole

A comforting and family-friendly casserole featuring shredded chicken, cheese, and a flavorful enchilada sauce, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Keto, Mexican

Calories: 300

Ingredients Method Notes

Ingredients

For the casserole

2 cups cooked shredded chicken or turkey Rotisserie chicken works wonderfully.
1 cup cream cheese Full-fat cream cheese is recommended.
2 cups shredded cheese (cheddar or Mexican blend) Use half for mixing and half for topping.
1 cup enchilada sauce Store-bought for convenience is an option.
1 teaspoon chili powder Adjust based on heat preference.
1 teaspoon cumin Enhances flavor.
to taste salt and pepper Season according to preference.

Optional toppings

to taste sliced olives
to taste chopped green onions
to taste sour cream

Method

Preparation

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken, cream cheese, half of the shredded cheese, enchilada sauce, chili powder, cumin, salt, and pepper. Mix thoroughly.
Spread the mixture evenly in a greased baking dish.
Top with the remaining shredded cheese.

Cooking

Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Let cool for a few minutes before serving. Garnish with optional toppings if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave. It can be made ahead and frozen; just thaw before baking.