Keto Chicken Enchilada Casserole – A Budget-Friendly Mexican Fiesta

By @Sophia Rivera – Keto Meal Planning & International Cuisine Expert

Zippy Introduction

Experience a vibrant burst of Mexican flavors with our Keto Chicken Enchilada Casserole. This low-carb, budget-friendly dish layers tender chicken, a zesty enchilada sauce, and melty cheese over a bed of cauliflower rice, delivering all the festive flavors of a classic enchilada dinner—without the extra carbs. Perfect for family dinners, keto meal prep, or whenever you’re craving comfort food with a Mexican twist.

If you love hearty, crowd-pleasing keto meals, you’ll also enjoy our Keto Cheesy Garlic Breadsticks – Easy Family-Friendly Snack.

For a deeper dive into how keto benefits your overall health, check out our guide: The Proven Health Benefits of a Ketogenic Diet.

Keto Chicken Enchilada Casserole – A Budget-Friendly Mexican Fiesta

Servings

Prep Time

15 minutes (plus 20 minutes marinating/assembly)

Cook Time

15–20 minutes

Total Time

~50 minutes

A Personal Note

“Hola! I’m Sophia. I’ll never forget the day I visited a bustling Mexican market in Tijuana—the air was filled with the aroma of roasted chilies, fresh cilantro, and sizzling street food. That vibrant experience inspired me to create a dish that captured the authentic taste of Mexico while being kind to my keto lifestyle and budget. One hectic evening, with the kids off to bed and a mountain of work waiting, I whipped up this Keto Chicken Enchilada Casserole. Its rich, zesty flavors and comforting textures brought back memories of that lively market and transformed my dinner into a mini fiesta. It’s my way of keeping the spirit of Mexican cuisine alive in my kitchen, no matter how busy life gets!” – Sophia Rivera

Ingredients Breakdown

Dry Ingredients

For the Chicken

2 cups cooked, shredded chicken
Lean protein that serves as the hearty base of the casserole.
1 tbsp olive oil
Enhances flavor and helps brown the chicken if reheated.

For the Enchilada Sauce

1 can (14 oz) crushed tomatoes
Creates a rich, tangy sauce that mimics traditional enchilada flavor.
1 clove garlic, minced
Infuses the sauce with bold, savory notes.
1 tsp chili powder
Adds a warm, spicy kick.
1/2 tsp cumin
Brings earthy, aromatic depth.
Salt and pepper, to taste

For the Cauliflower Rice Base

1 medium head cauliflower, riced
A low-carb substitute for traditional rice that holds all the flavors.
Salt and pepper, to taste

For Assembly

1 cup shredded cheddar or Monterey Jack cheese
For a melty, satisfying finish.
Optional: Fresh cilantro, chopped
Garnishes with a burst of herbal freshness.

Wet Ingredients

Optional Mix-Ins

For the Chicken

2 cups cooked, shredded chicken
Lean protein that serves as the hearty base of the casserole.
1 tbsp olive oil
Enhances flavor and helps brown the chicken if reheated.

For the Enchilada Sauce

1 can (14 oz) crushed tomatoes
Creates a rich, tangy sauce that mimics traditional enchilada flavor.
1 clove garlic, minced
Infuses the sauce with bold, savory notes.
1 tsp chili powder
Adds a warm, spicy kick.
1/2 tsp cumin
Brings earthy, aromatic depth.
Salt and pepper, to taste

For the Cauliflower Rice Base

1 medium head cauliflower, riced
A low-carb substitute for traditional rice that holds all the flavors.
Salt and pepper, to taste

For Assembly

1 cup shredded cheddar or Monterey Jack cheese
For a melty, satisfying finish.
Optional: Fresh cilantro, chopped
Garnishes with a burst of herbal freshness.

Step-by-Step Instructions

1. Prepare the Enchilada Sauce:
  In a medium saucepan, combine the crushed tomatoes, minced garlic, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer over medium heat and let it cook for 8–10 minutes until slightly thickened.
Prepare the Cauliflower Rice:
Rice the cauliflower using a food processor. In a large skillet, heat a drizzle of olive oil over medium heat, add the cauliflower rice, season with salt and pepper, and sauté for 5–7 minutes until tender and just beginning to turn golden.
Mix the Chicken:
In a large bowl, combine the shredded chicken with the enchilada sauce, ensuring the meat is evenly coated.
Assemble the Casserole:
Preheat your oven to 375°F (190°C). In an oven-safe baking dish, spread a layer of cauliflower rice as the base. Evenly distribute the chicken and sauce mixture over the rice, then top with shredded cheese.
Bake:
Bake in the preheated oven for 15–20 minutes until the cheese is melted and bubbly.
Garnish & Serve:
Remove from the oven, garnish with freshly chopped cilantro if desired, and serve hot.

Frequently Asked Questions

Q: Can I substitute the chicken for another protein?
A: Absolutely! You can use shredded turkey or even lean beef for a different twist while keeping the dish keto-friendly.

Q: Can this casserole be made ahead of time?
A: Yes, you can prepare the components in advance. Store the chicken and cauliflower rice separately, and assemble the casserole just before baking.

Q: What if I prefer a spicier sauce?
A: Add cayenne pepper or fresh jalapeños to your sauce for extra heat. If you enjoy global spice blends, our Keto Vegan Masala Tofu Bowl is another flavorful option.

Curious about what makes Mexican flavors like chili and cumin so powerful? Check out this guide.