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The BEST Keto Chicken Enchilada Casserole - Easy, Cheesy, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Cooked shredded chicken: About 3 cups (rotisserie works great)
  • Low-carb red enchilada sauce: 2 cups (store-bought with no added sugar, or homemade)
  • Full-fat cream cheese: 4 oz, softened
  • Heavy cream: 1/4 cup (for creaminess and richness)
  • Shredded cheese: 2–2 1/2 cups total (Mexican blend, Monterey Jack, or cheddar)
  • Riced cauliflower: 3 cups, cooked and well-drained (acts as the “base” layer)
  • Bell peppers: 1 cup, roasted or sautéed, sliced
  • Onion: 1/2 cup, finely chopped and sautéed
  • Green chiles: 1 small can, drained (optional, for mild heat)
  • Spices: 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika
  • Fresh cilantro: 1/4 cup, chopped (plus extra for garnish)
  • Olive oil or avocado oil: 1 tbsp
  • Salt and pepper: To taste
  • Optional toppings: Sour cream, avocado slices, jalapeños, lime wedges

Method
 

  1. Prep the oven and pan: Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Sauté the veg: Heat oil in a skillet over medium heat. Cook chopped onion and sliced peppers with a pinch of salt until softened and lightly caramelized, about 6–8 minutes. Set aside.
  3. Cook and dry the cauliflower rice: Steam or microwave riced cauliflower until tender. Press out excess moisture with a clean towel. Dry cauliflower is key for a firm base.
  4. Make the creamy sauce: In a bowl, whisk the cream cheese, heavy cream, 1/2 cup enchilada sauce, chili powder, cumin, smoked paprika, and a pinch of salt and pepper until smooth.
  5. Toss the chicken: In another bowl, mix shredded chicken with 1 cup enchilada sauce and the green chiles.
  6. Build the base layer: Spread the cauliflower rice across the baking dish. Spoon over a few tablespoons of enchilada sauce and half of the creamy sauce. Sprinkle with 1/2 cup shredded cheese.
  7. Add the chicken layer: Spread the sauced chicken evenly over the base. Top with the sautéed peppers and onions.
  8. Top and finish assembly: Drizzle the remaining creamy sauce over the chicken and veggies. Pour the remaining enchilada sauce on top. Finish with the remaining shredded cheese.
  9. Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and golden around the edges.
  10. Rest and garnish: Let it rest 10 minutes to set. Sprinkle with chopped cilantro. Add optional toppings like sour cream, avocado, or jalapeños.
  11. Serve: Cut into squares and serve with lime wedges for brightness.