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Keto Chicken Enchilada Casserole

Shredded chicken in creamy enchilada sauce layered over cauliflower rice and topped with melted cheese for an easy keto casserole.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Keto, Mexican, Tex-Mex
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked chicken shredded, rotisserie chicken works perfectly
  • 1 cup keto-friendly enchilada sauce check labels for added sugars
  • 1/3 cup sour cream
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 red bell pepper seeded and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups raw cauliflower rice fresh or frozen
  • 1 cup shredded cheddar cheese
  • 1/4 cup sliced black olives
  • 1 tablespoon fresh cilantro chopped

Equipment

  • Medium casserole dish (9x9 or 8x11 inch)
  • large mixing bowl
  • wooden spoon or spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a medium-sized casserole dish.
  2. In a large mixing bowl, combine the shredded chicken, enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Stir until the chicken is evenly coated. Fold in the diced red bell pepper (reserve a tablespoon for garnish if desired).
  3. Spread the raw cauliflower rice in an even layer across the bottom of the casserole dish.
  4. Spoon the chicken filling over the cauliflower rice, spreading it to the edges for consistent flavor.
  5. Sprinkle the shredded cheddar cheese evenly over the top of the chicken mixture.
  6. Place in the oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
  7. Remove from the oven. Top with sliced black olives, remaining red peppers, and fresh cilantro. Serve warm.

Notes

Storage: Stores in airtight container for up to 4 days. Great for meal prep as cauliflower rice absorbs sauce over time. Freezes for up to 3 months. Substitutions: Use Monterey Jack or pepper jack cheese instead of cheddar. Sautéed zucchini ribbons can replace cauliflower rice. Add diced green chiles or jalapeños for heat. Serving Suggestions: Serve with guacamole, simple green salad, pico de gallo, or extra sour cream. Pro Tip: Sauté cauliflower rice in oil for 3-5 minutes before adding to casserole for less crunchy, more tender base. Always check enchilada sauce labels for hidden sugars. Net Carbs: Approximately 6-8g net carbs per serving depending on enchilada sauce brand.