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Low-Carb Chicken Enchilada Casserole - Comforting, Cheesy, And Weeknight-Friendly

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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 1/2 cups red enchilada sauce (look for low-sugar, about 4–6g net carbs per serving)
  • 1/2 cup sour cream
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • 1 small onion, finely diced
  • 1 small bell pepper, diced (optional, for extra texture)
  • 1 (4 oz) can diced green chiles, drained
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 small zucchini, thinly sliced into rounds or ribbons (low-carb “layer” in place of tortillas; optional)
  • Optional toppings: sliced jalapeños, diced avocado, extra cilantro, a dollop of sour cream

Method
 

  1. Preheat and prep. Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Sauté the veggies. Warm oil in a skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened.
  3. Stir in aromatics. Add chili powder, cumin, smoked paprika, and garlic powder. Cook 30 seconds until fragrant. Remove from heat and stir in green chiles.
  4. Mix the creamy base. In a bowl, whisk cream cheese, sour cream, and 1/2 cup enchilada sauce until smooth.
  5. Combine the filling. In a large bowl, toss shredded chicken with the sautéed veggies and creamy sauce. Season with salt and pepper.
  6. Layer the casserole. Spread 1/4 cup enchilada sauce on the bottom of the dish. If using zucchini, lay a thin, even layer to cover the bottom.
  7. Add the chicken mixture. Spoon half the chicken mixture over the base. Drizzle with 1/3 cup enchilada sauce. Sprinkle with half the cheddar and half the Monterey Jack.
  8. Repeat. Add another light layer of zucchini (if using), the remaining chicken mixture, more sauce, and the rest of the cheese.
  9. Bake. Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10–15 minutes, until bubbly and lightly golden.
  10. Rest and garnish. Let it sit 10 minutes to set. Sprinkle with cilantro and add optional toppings as desired.