The cheesy and creamy casseroles are always easy to arouse the appetite of eaters.
This Keto chicken enchilada casserole recipe offers this taste, making it a beloved low-carb casserole of low-carb eaters and a “mouth-watering” chicken dish of chicken addicts. In this article, we introduce an easy Keto chicken enchilada casserole to make at home. Let’s go for it!
Keto Chicken Enchilada Casserole
Course: Main CourseCuisine: AmericanDifficulty: Easy8
servings30
minutes40
minutes357
kcalThe cheesy and creamy casseroles are always easy to arouse the appetite of eaters.
Ingredients
- For the cauliflower base
6 cups cauliflower florets
2 eggs, beaten
1/4 cup coconut flour
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/4 teaspoon salt
- For the dressing
1 1/2 pounds cooked chicken, shredded
10 ounces enchilada sauce
2 cups Mexican shredded cheese
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon oregano
Directions
- Preheat the oven to 350 degrees F.
- Bring a pot of lightly saltwater to boil. Parboil the cauliflower for a few minutes. Drain for a few minutes.
- To make cauliflower base, place parboiled cauliflower into a food processor and blend until it looks like rice in texture. Pour it into a large bowl; add in flour and spices. Stir until well combined. Set aside to cool; stir in the beaten eggs.
- In a large bowl, put together shredded chicken and spices. Stir to combine. Set aside.
- Pour cauliflower mixture evenly into a greased 13 in. baking tray. Sprinkle with shredded chicken. Spread with enchilada sauce. Top with shredded cheese.
- Cover and bake in preheated oven for 30 minutes. Uncover and bake for 5-10 minutes more, until the cheese is nicely melted.
- Once baked, remove from the oven and let it sit for 10-15 minutes. Slice and serve.
Notes
- You can eat this chicken enchilada casserole on its own or spread favorite toppings on top. They might be lettuce olive, avocado, sour cream and salsa, so choose the one that best satisfies your taste and diet.
FAQ
Is Keto Chicken Enchilada Casserole suitable for a ketogenic or low-carb diet?
Yes. This recipe replaces traditional tortillas with a cauliflower-based layer and uses keto-friendly ingredients, keeping carbohydrates low while maintaining classic enchilada flavors.
Does the cauliflower base taste like cauliflower?
No. Once combined with spices, eggs, and baked with enchilada sauce and cheese, the cauliflower base becomes mild and neutral in flavor, closely resembling a traditional casserole layer.
Can I use rotisserie chicken for this recipe?
Yes. Rotisserie chicken works very well and saves time. Just ensure it is unbreaded and free from added sugars.
What type of enchilada sauce should I use?
Use a low-carb or keto-approved enchilada sauce with no added sugar or starches. Homemade enchilada sauce is ideal for strict keto diets.
Can this casserole be made ahead of time?
Yes. You can fully assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
Can Keto Chicken Enchilada Casserole be frozen?
Yes. Freeze the unbaked or baked casserole tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.
What cheeses work best for this casserole?
Mexican shredded cheese blends work well, but cheddar, Monterey Jack, or Colby Jack are also excellent options.
Can I add vegetables to the casserole?
Yes. Low-carb vegetables such as spinach, zucchini, or diced bell peppers can be added without significantly increasing carbohydrates.
Is this dish suitable for non-keto eaters?
Yes. The cheesy, creamy texture and familiar enchilada flavors make it appealing to both keto and non-keto eaters.
