Keto Chicken Enchilada Casserole
A hearty and satisfying low-carb casserole packed with flavors, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1.5 lbs cooked chicken, shredded Use rotisserie chicken for quicker preparation.
- 4 cups cauliflower rice, steamed and squeezed dry Squeeze out as much water as possible.
- 10 oz sugar-free red enchilada sauce
- 4 oz diced green chilies, drained
- 0.5 cup sour cream
- 4 oz cream cheese, softened
- 2 cups shredded Mexican blend cheese, divided Reserve 1 cup for topping.
- 1 tsp ground cumin
- 1 tsp chili powder Adjust for spice preference.
- 0.5 tsp garlic powder
- 0.25 cup fresh cilantro, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a large bowl, blend the softened cream cheese and sour cream until smooth.
- Stir in the enchilada sauce, drained green chilies, cumin, chili powder, and garlic powder until well combined.
- Add the shredded chicken and squeezed cauliflower rice, along with 1 cup of shredded cheese. Mix thoroughly to ensure everything is well coated in sauce.
- Spread the mixture evenly in your prepared baking dish.
- Top with the remaining 1 cup of cheese.
- Bake for 25 to 30 minutes, or until the casserole is bubbling, the cheese is golden brown and the center reaches 165°F (74°C).
- Allow to rest for 5 minutes, then garnish with fresh cilantro before serving.
Notes
This casserole is great with a fresh salad or sliced avocado. Consider serving with keto-friendly tortilla chips for added crunch. Best enjoyed hot, but delicious as leftovers too!