Easy Cheesy Keto Chicken Enchilada Casserole
A comforting and family-friendly casserole featuring shredded chicken, cheese, and a flavorful enchilada sauce, perfect for busy weeknights.
Ingredients
For the casserole
- 2 cups cooked shredded chicken or turkey (Rotisserie chicken works wonderfully.)
- 1 cup cream cheese (Full-fat cream cheese is recommended.)
- 2 cups shredded cheese (cheddar or Mexican blend) (Use half for mixing and half for topping.)
- 1 cup enchilada sauce (Store-bought for convenience is an option.)
- 1 teaspoon chili powder (Adjust based on heat preference.)
- 1 teaspoon cumin (Enhances flavor.)
- to taste salt and pepper (Season according to preference.)
Optional toppings
- to taste sliced olives
- to taste chopped green onions
- to taste sour cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, cream cheese, half of the shredded cheese, enchilada sauce, chili powder, cumin, salt, and pepper. Mix thoroughly.
- Spread the mixture evenly in a greased baking dish.
- Top with the remaining shredded cheese.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
- Let cool for a few minutes before serving. Garnish with optional toppings if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave. It can be made ahead and frozen; just thaw before baking.