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Keto Chicken Enchilada Casserole
Our Keto Chicken Enchilada Casserole is a deliciously cheesy, one pot meal to feed the whole family. It’s quick and easy to throw together.
Prep Time
0
minutes
mins
Cook Time
30
minutes
mins
0
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner, Main Course
Cuisine:
Mexican
Diet:
Gluten Free
Servings:
6
servings
Calories:
282
kcal
Author:
Gerri
Ingredients
1
cup
Keto Enchilada Sauce
⅓
cup
Sour Cream
2
teaspoons
Garlic Powder
2
teaspoons
Onion Powder
1
teaspoon
Salt
½
teaspoon
Pepper
1
pound
Chicken
cooked and shredded
½
Red Pepper
seeded and diced
3
cups
Raw Cauliflower Rice
1
cup
Cheddar Cheese
shredded
¼
cup
Black Olives
sliced
1
tablespoon
Cilantro
chopped
US Customary
-
Metric
Instructions
Preheat your oven to 175C/350F.
In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Whisk together.
1 cup Keto Enchilada Sauce,
⅓ cup Sour Cream,
2 teaspoons Garlic Powder,
2 teaspoons Onion Powder,
1 teaspoon Salt,
½ teaspoon Pepper
Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.
1 pound Chicken
Add the cauliflower rice to the base of your casserole dish and spread evenly.
3 cups Raw Cauliflower Rice
Spoon over the chicken mixture and smooth out.
Sprinkle over the cheddar cheese.
1 cup Cheddar Cheese
Bake for 25-30 minutes, until the cheese is golden brown.
Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!
½ Red Pepper,
¼ cup Black Olives,
1 tablespoon Cilantro
Video
Easy Chicken Enchilada Casserole "Cheesy & Saucy" - Keto and Low Carb
Watch this video on YouTube
Notes
STORING:
Leftover Keto Chicken Enchilada Casserole can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
Serving:
100
g
|
Calories:
282
kcal
|
Carbohydrates:
8
g
|
Protein:
14
g
|
Fat:
21
g
|
Saturated Fat:
7
g
|
Cholesterol:
54
mg
|
Sodium:
653
mg
|
Potassium:
384
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
652
IU
|
Vitamin C:
52
mg
|
Calcium:
177
mg
|
Iron:
1
mg