Easy Cheesy Keto Chicken Enchilada Casserole
A comforting and delicious keto-friendly casserole packed with cheesy goodness and shredded chicken, perfect for weeknight meals or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken or turkey, shredded Can use rotisserie chicken for convenience.
- 1 cup cream cheese Ensure it's at room temperature for easier mixing.
- 2 cups shredded cheese (cheddar or Mexican blend) Reserve half for topping.
- 1 cup enchilada sauce Homemade version can be made using tomato sauce with chili powder, cumin, and garlic powder.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
Garnish (optional)
- to taste chopped green onions or cilantro For an extra pop of flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken (or turkey), cream cheese, 1 cup of shredded cheese, enchilada sauce, garlic powder, onion powder, and a touch of salt and pepper. Mix everything until it’s well blended.
- Transfer your mixture into a greased baking dish, spreading it evenly.
- Sprinkle the remaining 1 cup of shredded cheese on top.
Baking
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is nice and bubbly and turns a beautiful golden color.
- Once done, remove from the oven and allow it to cool for a few minutes.
Serving
- Garnish with chopped green onions or cilantro if desired.
- Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, use a freezer-safe container; it can last for about 2 months. Reheat in oven or microwave until warmed through. Consider adding sautéed vegetables for a vegetarian version.