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Keto Chicken Enchilada Casserole

Keto Chicken and Sour Cream Enchilada Casserole

This Keto Chicken and Sour Cream Enchilada Casserole is so good, you'll forget that it's low carb.

Keyword Enchilada, Keto, Low Carb


  • 4 Chicken Cooked Breasts, shredded
  • 4 Cooked Chicken Thighs, shredded
  • 3 Tablespoons Butter, plus extra to grease a 11 x 7 inch baking dish
  • 1 Cup Chopped Onions
  • 7 Ounce Can Diced Green Chile Pepper
  • 1-1/4 Cup Enchilada sauce of your preference
  • 1/2 Cup Chicken Stock or Broth
  • 5 Ounce Dried Pack Enchilada Sauce Mix
  • 4-5 Tablespoons Sour Cream, plus extra to serve
  • 8-10 Ounces Shredded Mexican Cheese Blend or Shredded Cheddar Cheese


  1. Preheat oven to 350 degrees Fahrenheit.

  2. Butter a 7 by 11 inch baking dish

  3. Add the shredded chicken to the baking dish.

  4. Melt 3 tablespoons butter in a large pan.

  5. Add the onions to the butter. Cook on low-medium heat until the onions begin to soften.

  6. Add the diced green chile peppers to the onions. Cook for an additional minute.

  7. Stir 1-1/4 cup of enchilada sauce, followed by the chicken stock. Cook for 1 to 2 minutes.

  8. Next, stir in the pack of dried enchilada sauce mix. Cook for an additional minute. This will thicken the entire sauce.

  9. Remove the sauce from the heat. Stir in the sour cream. Pour the mixture over the chicken.

  10. Top with the cheese.

  11. Bake in a preheated oven for about 20 to 22 minutes, or until the cheese is melted.