If you're looking for a delicious, Low Carb Enchilada Casserole recipe, look no further! This casserole is low carb, healthy and packed with flavor. Plus, it's so simple to put together.
Next time try this Green Chile Enchiladas Casserole. These chicken enchiladas are so delicious!
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Why you'll love this recipe
✔️ It's easy and healthy - only 7 net carbs!
✔️ It doesn't require a lot of ingredients.
✔️ Your entire family will love it and won't even know that it's low-carb!
This is such an easy recipe!Just layer the ingredients in a baking dish and bake until warm and bubbly. Your family will love this one!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- cooked chicken breasts or chicken thighs, rotisserie chicken, any leftover chicken works great in this recipe! Use can use diced or shredded chicken, either is great!
- green or red bell pepper and sliced black olives
- low carb enchilada sauce - I used red, but you can also use green enchilada sauce or salsa verde
- shredded cheddar cheese, Mexican blend cheese, mozzarella or pepper jack, really any cheese will be delicious topping your casserole dish.
Instructions
This is an overview of the instructions for this simple recipe. For the complete directions just scroll down to the bottom!
- Preheat the oven to 375 degrees. Spray casserole dish with non stick cooking spray.
- Dice the chicken into bite sized pieces. Evenly spread on bottom of casserole dish.
- Dice the bell pepper and slice the olives. Lay on top of the chicken.
- Pour over enchilada sauce, finish by topping the chicken mixture with shredded cheese.
- Cover with aluminum foil, bake for 30 minutes until hot and bubbly.
Equipment
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FAQ's
If you are out of enchilada sauce, you can use salsa instead.
Yes! You can use leftover rotisserie chicken.
I like to top with fresh cilantro, sour cream, pico, or guacamole.
Tips
- Add more vegetables to this enchilada casserole by adding in sliced zucchini or squash.
- You can top with fresh cilantro, sour cream, pico, guacamole, or even more shredded cheese.
- Use any neutral or Mexican flavored cooked chicken to make this recipe.
Variations
- Use a sour cream, cream cheese and green chiles mixture to make a creamy enchilada sauce. I would not say no to extra cheese! 😋
- Add extra heat to this dish, by adding sliced jalapeño peppers or mixing red chili powder or cayenne powder (just a pinch!) to your sauce before baking the casserole.
- For extra flavor, season the chicken with homemade taco seasoning.
- Serve with tortilla chips for the carb lovers in your family.
- If you are not watching your carbs, drained black beans can be added to the casserole.
- Layer with low carb corn tortillas - that would be delicious!
Storage
Refrigerate - Store leftovers covered in plastic or in an airtight container in the fridge for up to 3 days.
Freezer - For longer storage, you can wrap this casserole dish and freeze it for up to 3 months.
Reheat - Thaw overnight in the refrigerator, to reheat bake covered in oven for 20-30 minutes until hot and bubbly.
Related recipes
- This yummy Skinny Taco Salad is filled with delicious yummy flavor.
- King Ranch Chicken is cheesy and full of spicy Tex Mex goodness!
- Taco Salad Casserole is an easy way to get your favorite taco in casserole form!
- Not low carb, but this Frito Pie Casserole is one of my favorites.
Serve with
- Pico de Gallo - always the best topping for your casserole!
- Southwestern Salad is full of fresh vegetables and beautiful color.
- Serve with Cauliflower Rice - that would be amazing!
- Mexican Fruit Salad is a delicious tropical salad with fresh citrus flavor.
- Steamed Green Beans are easy and a great low-carb side dish the entire famiy will enjoy.
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Low Carb Enchilada Casserole
Equipment
- 9x11 casserole dish
Ingredients
- 4 cups cooked chicken
- ½ cup bell pepper diced
- ¼ cup sliced black olives
- 1 cup low carb enchilada sauce
- 1 cup shredded cheddar cheese
- Optional toppings: dollop of sour cream, avocado slices, thinly sliced green onions, cilantro, Pico de Gallo - any of your favorite toppings!
Instructions
- Preheat the oven to 375 degrees. Spray casserole dish with non stick cooking spray.
- Dice the chicken into bite sized pieces. Evenly spread on bottom of casserole dish.
- Dice the bell pepper and slice the olives. Lay on top of the chicken.
- Pour over enchilada sauce, finish by topping the chicken mixture with shredded cheese.
- Cover with aluminum foil, bake for 30 minutes until hot and bubbly.
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