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Low-Carb Chicken Enchilada Casserole - Comforting, Flavor-Packed, 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
  

  • Cooked shredded chicken (about 4 cups; rotisserie works great)
  • Low-carb enchilada sauce (about 2 cups; red preferred, check labels for sugar content)
  • Cream cheese (4 oz, softened)
  • Shredded cheese blend (2–3 cups; cheddar, Monterey Jack, or Mexican blend)
  • Bell peppers (2, any color, sliced thin)
  • Onion (1 small, sliced thin)
  • Zucchini (1 medium, sliced into thin planks or half-moons)
  • Low-carb tortillas (optional; 4–6 small, for layering if desired)
  • Olive oil or avocado oil (1–2 tablespoons)
  • Spices: chili powder, cumin, garlic powder, smoked paprika, salt, black pepper
  • Fresh cilantro (small bunch, chopped)
  • Green onions (2–3, sliced)
  • Fresh lime (1, for finishing)
  • Optional toppings: sliced jalapeños, diced avocado, sour cream, hot sauce

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. If using low-carb tortillas, cut them into halves to fit the pan.
  2. Sauté the veggies: Warm oil in a large skillet over medium heat. Add peppers, onion, and zucchini with a pinch of salt and pepper. Cook 5–7 minutes until slightly softened and lightly browned. Remove from heat.
  3. Mix the sauce: In a bowl, whisk enchilada sauce with cream cheese until mostly smooth. Stir in 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Taste and season with salt and pepper.
  4. Season the chicken: Toss shredded chicken with 1/2 cup of the sauce to moisten and flavor it. Fold in a handful of chopped cilantro.
  5. Layer the casserole: Spread a thin layer of sauce in the bottom of the dish. Add half the chicken, half the sautéed veggies, and a sprinkle of cheese. If using low-carb tortillas, add a layer now. Repeat layers, finishing with remaining sauce and a generous layer of cheese on top.
  6. Bake: Cover with foil and bake 15 minutes. Uncover and bake 10–15 minutes more, until bubbly and lightly golden.
  7. Rest and garnish: Let the casserole rest 10 minutes. Finish with a squeeze of lime, extra cilantro, green onions, and any optional toppings like jalapeños or sour cream.
  8. Serve: Cut into squares and serve warm. Add hot sauce if you like extra heat.