This keto chipotle chicken enchilada casserole is amazingly cheesy and delicious! This casserole is true comfort food!
When you want a quick, easy, and flavorful dish, this keto chipotle chicken enchilada casserole is a perfect choice. We make an awesomely easy chipotle enchilada sauce in the blender, then add a few simple but delicious ingredients to make this comfort food casserole. It also reheats well, so it’s great for leftovers as well! Enjoy!
Let’s talk about our homemade chipotle enchilada sauce!
Our homemade enchilada sauce comes together quickly and is quite delicious. For our tomato base, we start with diced tomatoes. You can use regular or petite diced tomatoes. We then add onions and garlic which gives our sauce incredible flavor. If you’ve never tried chipotle peppers, you’re in for a treat. Chipotle peppers are jalapeno peppers which have been allowed to ripen until they turn red. Then they’re smoked and dried. So chipotle peppers have a heat level similar to jalapenos, but they’re usually a little hotter, and they have an amazing smoky element to them. We then add sour cream, cumin, and salt which makes our sauce creamy and incredibly delicious! To make this sauce, we simply add all our ingredients to a blender and blend until smooth. I usually make a double batch of this sauce so I’ll have extra to use in other dishes.
What other ingredients go into this keto chipotle chicken enchilada casserole?
We add a combination of diced red peppers and onions to make this casserole. If you’d like, you could use a combination of red and green bell peppers for your casserole. You will want to saute your peppers and onions in butter until they start to soften. You can use yellow or white onions for this dish. When sauteing, I recommend adding your garlic during the last minute or so to ensure it doesn’t burn. You have some great options for the kind of chicken you use to make this casserole. I used a combination of dark and white chicken meat for my casserole. A nice and convenient option is to use a rotisserie chicken for this dish. The last ingredient is shredded cheese. I used colby jack, but any good melting cheese can be used to make this casserole.
How can I serve this keto chipotle chicken enchilada casserole?
You have some awesome low carb options for serving this casserole. This dish can be served as is to make for an awesome and filling main dish. I topped ours with some diced avocadoes, red onions, and tomatoes, along with sliced black olives and a dollop of sour cream. You can serve this casserole with a green salad or with a keto soup. You also have some great options for sides to serve with this casserole. Cauliflower rice is always a nice choice, and some great options include cilantro lime cauliflower rice, fajita cauliflower rice, and Mexican cauliflower rice. You can also serve this casserole with some salsa or guacamole. Another nice option is to serve this dish with a side of low carb veggies. Some great choices include asparagus, broccoli, Brussels sprouts, green beans, and spinach dishes.
Need some more delicious keto casseroles? Here are a few I think you’ll enjoy!
Keto Creamy Ham and Vegetable Casserole
Low Carb Chicken Bacon Ranch Casserole
Helpful Hints:
*For the best results, I recommend buying a block of cheese and shredding it yourself.
*This dish reheats well either in the microwave or in a skillet on the stovetop.
Main Kitchen Equipment and Utensils:
- Blender
- 13×9 inch baking dish
- Medium skillet
Splash of Encouragement:
***Behold, I stand at the door and knock. If anyone hears My voice and opens the door, I will come in to him and dine with him, and he with Me. Revelation 3:20***
Keto Chipotle Chicken Enchilada Casserole
This keto chipotle chicken enchilada casserole is amazingly cheesy and delicious! This casserole is true comfort food!
Ingredients
For the chipotle enchilada sauce:
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons chopped onions
- 2 garlic cloves, chopped
- 2 chipotle peppers in adobo sauce
- ¼ cup sour cream
- ½ teaspoon cumin
- ½ teaspoon salt
For the chicken enchilada casserole:
- Avocado oil spray
- 1 tablespoon butter
- 1 medium red pepper, diced
- ½ small onion, diced
- 2 garlic cloves, minced
- 4 cups chopped cooked chicken
- 2 cups shredded cheese, divided
- Optional: top with diced avocadoes, red onions, tomatoes, sliced olives, and sour cream
Instructions
For the chipotle enchilada sauce:
1. Add all sauce ingredients to a blender.
2. Blend until smooth. Set aside.
For the chicken enchilada casserole:
1. Pre-heat oven to 350 degrees. Spray a 13x9 inch baking dish with avocado oil spray. Set aside.
2. In a medium skillet, over medium high heat, saute peppers and onions in butter 5-7 minutes, or until vegetables start to soften. Add garlic during last minute.
3. Place chicken evenly onto bottom of prepared baking dish.
4. Top evenly with sauteed vegetables. Then top evenly with 1 cup of shredded cheese.
5. Spread sauce evenly over cheese. Then sprinkle remaining cup of shredded cheese over sauce.
6. Bake for 30-35 minutes, or until heated through. Let set for 5 minutes before cutting and serving.
7. Top with diced avocadoes, red onions, tomatoes, sliced olives, and sour cream if desired
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 22gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 100mgSodium: 421mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 31g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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