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Keto Chicken Enchilada Casserole

Keto Chicken Enchilada Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup red enchilada sauce
  • 1 can (4 oz) diced green chiles, drained
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 cups shredded Mexican blend cheese, divided
  • Salt and pepper to taste
  • Optional: sliced black olives, chopped cilantro, extra sour cream

Method
 

  1. Preheat oven to 375°F and grease an 8×8 baking dish. In a large bowl, beat cream cheese, sour cream, enchilada sauce, cumin, garlic powder, onion powder, salt, and pepper until smooth. Fold in chicken and green chiles.
  2. Spread half the mixture in the dish, top with 1 cup cheese, then the remaining chicken mixture, and finally the remaining cheese.
  3. Bake for 20 to 25 minutes, until edges are bubbling and cheese is melted.
  4. Switch to broil and broil for 1 to 2 minutes until the top is golden and blistered. Let rest 5 minutes, garnish with olives and cilantro, and serve.

Notes

The broil time is short but makes a big difference for the top layer. Keep an eye on it so it doesn’t burn. If making ahead, assemble and refrigerate up to 24 hours, then add 5 to 10 minutes to the bake time.