We've had several requests to do casserole recipes, so we dug deep into our spicy souls for this Easy Chicken Enchilada Casserole. It's creamy, filled with shredded chicken and a wave of spice in every bite. You can top it over cauliflower rice or eat it right out of the skillet. Trust me when I say, there is no wrong way to eat this delicious dish.
You Won't Miss the Carbs in this Low Carb Casserole
You may know enchilada casseroles as being on the higher carb end due to added tortillas into the casserole, but we left those out and you won't even miss them.
The shredded chicken combined with creaminess of the sour cream and flavor of the green chilis will leave you feeling satisfied on every level. You could eat this on its own, serve it over cauliflower rice, or make our low carb tortillas to fill them up. (My personal favorite.)
More Easy Mexican Dishes
Our love for spice and Mexican food doesn't start and stop with this casserole recipe. Try any of the following Mexican inspired keto dishes. One of our favorite recipes to meal prep is our Mexican Shredded Chicken. If you're a lover of spice and flavor, we highly suggest you make our Mexican shredded chicken recipe for you family and friends!
Easy Chicken Enchilada Casserole
I am a huge sucker for casseroles in all forms, no matter the meat or mix-ins! Matt and I are complete opposites in this way because he prefers all his foods to be separated, so he can eat them one at a time.
However, he was even a fan of this recipe. What's not to love when you combine spices, veggies, meat and sour cream?! If you've got a family to feed or even have a love for casseroles like I do, I highly recommend you make this easy Chicken Enchilada Casserole.
Tip: You can use boneless, skinless chicken thighs for a fattier meat and a higher fat to protein macro ratio!
Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Easy Chicken Enchilada Casserole"
Easy Chicken Enchilada Casserole
Ingredients:
- 1.5 lbs Boneless/Skinless Chicken Breast
- 2 cups chicken broth
- 1 cup Cheddar Cheese
- 3/4 cup sour cream
- 4 oz can green chilis
- 2 oz black olives, sliced
- 3 tbsp Butter
- 1/4 tsp xanthan Gum
- 1 tsp chili powder
- 1 tsp Oregano
- 1 tsp garlic powder
- 1 tsp Cumin
- 1/2 tsp Onion powder
- 1/2 tsp Pink Himalayan Salt
Instructions:
- Add butter to medium heat skillet and allow it to melt. Once melted stir in the xanthan gum and allow to thicken slightly.
- Pour in the chicken broth and whisk through the butter and xanthan gum.
- After a couple minutes, add the chilis, olive and spices and combine well with a whisk.
- Place the chicken into the skillet and bring to a boil (a couple minutes). Turn the heat down to a simmer and place a lid on the skillet. Allow the chicken to cook for 20 minutes (until fully cooked through).
- After 20 minutes, remove the chicken to a plate and shred into preferred size chunks with two forks. You can also just cut it into bite sized pieces.
- Add the sour cream to the skillet and mix throughly combining all the spices, chilis, olives and sour cream. Taste test and add whatever additional spices you may want. if you prefer more spice increase the chili powder.
- Place the shredded chicken back into the skillet and combine. Top the entire recipe with cheddar cheese and place in a 350 degree oven for 10 minutes or place a lid on the skillet until the cheese has full melted.
- Serve immediately with our low carb tortillas, over cauliflower rice or on its own and enjoy!
- This recipe can be stored in a sealable container in the fridge up to 2 weeks or frozen up to 2 months.
- TIP: This recipe yields six portions. We recommend portioning it out prior to serving to ensure you get the correct macros per serving.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Everyone enjoyed! I do not have xanthan gum, nor do i have any idea where to buy or what it looks like.
I just reduced the liquid and only used 1 cup of chicken broth and left everything else the same.
We simmered this for well over 20 minutes and it never thickened up. It’s more like a chicken enchilada gravy/sauce than a casserole. The flavor was still good though.
This recipe is fabulous! So flavorful! I put in a little too much broth and the result was more the consistency of a soup. No worries, I had steamed cauliflower and had it in a bowl over the cauliflower. Loving these recipes!
I just made this and it is pure liquid. I doubled the recipe and ingredients and it looks more like enchilada soup than your pic. Tastes good though lol. Suggestions on what to do next time?
If you want it less watery, you can just add less of the liquid ingredients or add more xanthan gum
DELICIOUS! Ours didn’t thicken right away but let it simmer an extra 15-20 minutes and it thickened up. Didn’t try more xanthan gum but that may have done it. Love your videos, you two – keep it up! 🙂
Tastes great, followed the recipe to a T except the olives and mine came out very thin/soupy. Anyone else run into this?
Made this twice now and I continue love this dish! My wife doesn’t follow a a ketogenic diet, but she prefers this over the traditional…at least when I’m making it at home. Thank you for this awesome recepie. Keep up the hard work you guys are doing.
More like soup.. what went wrong? Followed the recipe exactly.
I am not sure, sorry about that. The xanthan gum should have thickened it up for you.
Any tips to get this to thicken? I followed the recipe exactly and then cooked another 20 minutes or so trying to get it to reduce with no luck.
Sidenote, I am enjoying it regardless!