Easy Cheesy Keto Chicken Enchilada Casserole
A flavorful and easy-to-make ketogenic casserole featuring shredded chicken, cheese, and enchilada sauce, perfect for weeknight dinners or potlucks.
Ingredients
Main Ingredients
- 2 cups cooked chicken or turkey, shredded Use rotisserie chicken for quicker prep.
- 1 cup cream cheese
- 2 cups shredded cheese (cheddar, mozzarella, or a blend) A blend of cheddar and mozzarella works best.
- 1 can enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- to taste Salt and pepper
- for garnish Chopped cilantro Optional for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken or turkey with cream cheese, chili powder, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Spread half of the chicken mixture in the bottom of a baking dish.
- Pour half of the enchilada sauce over the chicken layer, then sprinkle with half of the shredded cheese.
- Repeat the layering process with the remaining chicken mixture, enchilada sauce, and cheese.
- Finally, top off with the remaining cheese.
Cooking
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes, and garnish with chopped cilantro before serving.
Notes
Serves well with a green salad or avocado slices. Consider adding jalapeños or a dollop of sour cream for extra zest. Leftovers can be served with cauliflower rice.