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Keto Chicken Enchilada Bake - A Cozy, Low-Carb Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1 tablespoon olive oil or avocado oil
  • 1 small onion, diced
  • 1 bell pepper, diced (any color)
  • 2 cloves garlic, minced
  • 1 small zucchini, diced (optional but adds bulk with few carbs)
  • 1 (10–12 oz) can red enchilada sauce (look for no added sugar, or use a keto-friendly brand)
  • 1/2 cup tomato sauce (no sugar added)
  • 2 tablespoons chipotle in adobo, minced (optional for heat and smokiness)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
  • 1/3 cup sour cream (for creaminess)
  • 1/4 cup cream cheese, softened (optional for thicker sauce)
  • Fresh cilantro, chopped, for garnish
  • Green onions, sliced, for garnish
  • Jalapeño, thinly sliced (optional)
  • Avocado and lime wedges, for serving

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté the veggies: Warm oil in a large skillet over medium heat. Add onion, bell pepper, and zucchini. Cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds more.
  3. Mix the sauce: In a bowl, combine enchilada sauce, tomato sauce, chipotle (if using), chili powder, cumin, smoked paprika, oregano, and a pinch of salt and pepper. Taste and adjust seasoning.
  4. Make it creamy: Whisk sour cream and cream cheese into the sauce until smooth. This keeps the bake rich and helps it set without tortillas.
  5. Combine with chicken: Add shredded chicken to the skillet with veggies. Pour in half of the sauce and toss until evenly coated.
  6. Layer the bake: Spread half of the chicken mixture in the baking dish. Sprinkle with one-third of the cheese. Add the remaining chicken mixture on top.
  7. Add sauce and cheese: Pour the remaining sauce over the top and finish with the rest of the cheese.
  8. Bake: Place in the oven for 18–22 minutes, until the sauce bubbles and the cheese is melted with lightly golden spots.
  9. Rest and garnish: Let it rest 5–10 minutes so it sets. Top with cilantro, green onions, and jalapeño if you like heat.
  10. Serve: Spoon into bowls and finish with sliced avocado and a squeeze of lime. Enjoy as is, or add a simple side salad or cauliflower rice.