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Bowl of Keto Chicken Enchilada Casserole

Keto Chicken Enchilada Casserole

  • Author: Stephanie Parlegreco
  • Total Time: 35 minutes
  • Yield: 12 Servings (1/2 Cup Per Serving) 1x


This Keto Chicken Enchilada Casserole is the perfect combination of shredded chicken, red enchilada sauce, then topped with cheese and baked to perfection. If you are looking for a super easy Mexican dinner to throw together then you’ve come to the right place!


  • 16 oz shredded chicken breast (4 cups) 
  • 4 oz cream cheese
  • ½ cup sour cream
  • 4 tsp taco seasoning
  • 4 tbsp chopped green chiles 
  • 110 oz can red enchilada sauce
  • 2 tbsp butter
  •  ¼ cup chopped onion
  • ½ cup chopped bell peppers
  • 4 tbsp chopped cilantro 
  • 3 cups shredded Mexican cheese  




I prefer using rotisserie chicken and shredding it. But you can cook chicken and then shred it, but it takes extra time and more work for yourself. 

Costo has the best deals for large rotisserie chicken at a low price. 

You can double the recipe if you are having a larger group for dinner.

This recipe can be made ahead of time and stored in the fridge for up to 24 hours until ready to bake. 

To freeze the casserole – prepare the recipe as directed but do not cook. Cover with plastic wrap and foil. Keep in the freezer for up to 2-3 months.

When ready to eat, thaw out in the fridge then bake at 350 degrees for 20 minutes or so. 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Courses
  • Method: Baking
  • Cuisine: Mexican

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