Chicken Echilada Casserole A low carb version of a favorite recipe; only 6 net carbs and 4 ingredients make a quick easy meal!

Chicken Echilada Casserole: a low carb version of a favorite recipe; only 6 net carbs and 4 ingredients make a quick easy meal!

Chicken Enchilada Casserole is one of my new favorite recipes! The whole family loves my Chicken Enchiladas  but I do not want to eat all of those carbs.

I also hate to miss out on yummy food that my family eats and REALLY hate to cook two different meals!

To avoid both of those things, I came up with an alternate version to the carby recipe made with flour tortillas and now make Chicken Echilada Casserole along with it. It is not making two different meals since I have everything out already.

The first time I ate this while the others were eating theirs, I did not feel like I was missing a THING!

The canned sauce does not have ingredients I want to eat all the time but now and then it is OK. This may not be the lowest carb brand out there but I did not even use half of a 28 oz can so it was not much per serving.

It was very filling too so makes at least 6 servings.

I used chicken from my ready to go supply in the freezer. See how I do that HERE.

You could also use leftover chicken or two 13 oz cans.

Are you following me on Pinterest? I have been working very hard making new boards I think you will love and am adding dozens of new pins daily from all of the popular low carb and Keto websites! Check them out HERE

You can also follow me on my Facebook page, Low Carb & Keto Recipes & Helpful Tips! I am adding almost daily pictures, links and much more than I would on the blog. You can hop on over there HERE.

 

 

Ingredients:

1 pound cooked chicken (or two 13 oz cans, drained)

8 oz cream cheese

14 oz can Green Chile Enchilada Sauce** (I used Las Palmas)(Several readers have commented that they have used red enchilade sauce and it was good so that is another option!)

8 oz (2 cups) shredded cheddar cheese (or cheese of your choice)

 

Directions:

Warm cream cheese in the microwave 30-60 seconds to soften.

Mix chicken and 1 cup of the cheese into the cream cheese.

      

Pour into a greased 7×11 or 8×8 baking dish.

Pour sauce over mixture.

Sprinkle rest of cheese over all.

Chicken Enchilada Casserole

Bake in a preheated oven at 350* for about 25 minutes or until heated through and cheese is melted.

(Optional) Put under broiler on high for about 3 minutes to make cheese brown and toasty.

**Please note that it is not safe to broil in a Pyrex or glass dish–IT COULD SHATTER! I just recently learned this thanks to a kind reader and will not do it anymore.

If you want the cheese toasted, use a broiler safe pan to do this step. 

Chicken Enchilada Casserole

**Check labels on the enchilada sauce to find the lowest carbs and gluten free if needed.

Yield: 8

Chicken Echilada Casserole

Chicken Echilada Casserole

Chicken Echilada Casserole is a low carb version of a favorite recipe!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 13 oz cans chicken, drained
  • 8 oz cream cheese
  • 14 oz can Green Chile Enchilada Sauce
  • 8 oz (2 cups) shredded cheddar cheese

Instructions

Warm cream cheese in the microwave 30-60 seconds to soften. It doesn't have to be completely melted.

Mix chicken and 1 cup of the cheese into the cream cheese.

Pour into a greased 7x11 or 8x8 baking dish.

Pour sauce over mixture.

Sprinkle rest of cheese over all.

Bake in a preheated oven at 350* for about 25 minutes or until heated through and cheese is melted.

(Optional) Put under broiler on high for about 3 minutes to make cheese brown and toasty. **Be sure to do this in a broil safe dish; not a Pyrex or glass dish, as it can shatter.

Notes

This is very filling so we get 8 servings in a pan. If you are a bigger eater and get 6 servings, there would be 9 net carbs per serving.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 439 Total Fat 31g Saturated Fat 14g Trans Fat 0g Unsaturated Fat 14g Cholesterol 143mg Sodium 409mg Carbohydrates 7g Fiber 1g Sugar 4g Protein 31g
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this recipe should only be seen as my best amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate.

 

This post may contain affiliate links. That means if you click on the link and make a purchase, Iโ€™ll get a very small percentage in commission.  Thereโ€™s never any extra cost to you.  I greatly appreciate your support.

If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you.  Also, you can put in exactly what you used so it is the most accurate.

Follow me on Social Media!

25 thoughts on “Chicken Echilada Casserole A low carb version of a favorite recipe; only 6 net carbs and 4 ingredients make a quick easy meal!

  1. Excellent recipe- but broiling Pyrex type dishes is a good way to have them shatter. ๐Ÿ˜ณ

    1. WHOA!! Thank you so much for this information! There is always something to learn! I have done this so many times but only a few minutes at a time. I have been lucky but will not do it any more and will change my recipes so they do not advise doing this. I really appreciate you taking the time to tell me this, Katie!

    1. I eat it by itself but it would be delicious with chips or pork rinds (for a low carb option) as a dip too!

  2. This looks amazing! I just had my gastric sleeve surgery 3 weeks ago , Have you tried it with red sauce ? Thank you for the recipe

    1. Hi Brandi! No, I haven’t tried it with red sauce because we just like the green so much. I am sure it would be good with that too; just check the carb counts on the can of course. ๐Ÿ™‚

  3. I made this and used the red sauce because thats what was in pantry. It was really good and the family liked it too. Thanks.

    1. Hi, Lala, I used the Las Palmas brand (you can see it in the first picture of ingredients) but you can use any green chili enchilada sauce that you find with ingredients and carb counts that you are happy with. Definitely read the labels for those. Some have also used red chili enchilada sauce so if you like that better, use that! ๐Ÿ™‚

  4. I made this and it was AMAZING!
    Very satisfying and I highly recommend! My son just asked for the leftovers. Thanks for sharing this great recipe!

    1. That is great, Kim! I am so glad you and your son like it! Thanks for letting me know! ๐Ÿ™‚

    1. Hi Maria, I added the nutrition information to the recipe. Here it is; (331 Calories) (22 g Fat) (<7 g Total Carbs) (0 g Fiber) (<7 g Net Carbs) (2g Sugars) (27 g Protein) (Carbs are < because the cream cheese is <1gram per ounce) Thanks for asking! ๐Ÿ™‚

  5. So how big is a serving size? 1 cup? 1/2 cup? I measure all my food and cooked it in a round Corelle dish. I just need serving size. Can you please let me know
    Thank you!

    1. Hi Robin, I haven’t measured exactly how much this makes so can’t tell you that. I have always just divided it into 8 equal servings with my serving spoon. I hope that helps.

  6. Joyโ€”I made this recipe last Sunday and my family requested again THIS Sunday. This enchilada casserole is AMAZING!! I have struggled to find a keto recipe that is actually satisfying. I am a self-confessed carbaholic and I honestly did not miss the corn tortillas that are a major part of enchiladas. We are fortunate that our local grocery store sells chicken breasts already shredded like yours in the photo, so dinner is a breeze to make! Thank you for the wonderful recipe!
    Ohโ€”and I live in S. Texas, so enchiladas are near and dear to us!!

Leave a Reply

Your email address will not be published. Required fields are marked *