Delightfully Easy Keto Chicken Enchilada Casserole

This easy Keto Chicken Enchilada Casserole recipe was sponsored by Crystal Farms. Any opinions or other tomfoolery contained within are 100% my own doing, however.

My husband keeps an eye out for interesting low carb products. He’s been noticing cheese wraps for a while now, evidently imagining endless possibilities for what might be stuffed inside.

We share a heartfelt appreciation for food stuffed in other food. We also like cheese, a lot.

Don’t judge. Couples need shared interests.

Crystal Farms Cheese is already my go-to brand for cheese at my hometown grocery. I just hadn’t grabbed any of their Cheese Wraps yet. So when asked if I’d like to try the new Crystal Farms Cheese Wraps, my answer was a resounding, “Heck, yeah!”

I informed my husband we have Cheese Wraps en route.

“Awesome!” he yells, as if the Chiefs had just won the Super Bowl.

If I’d realized how enthusiastic he’d be over some Cheese Wraps, I would have brought these home a long time ago.

Why Keto Chicken Enchilada Casserole?

Once I had my hot little hands on these babies, I spent some time contemplating how to best showcase them. I ultimately opted for enchiladas because enchiladas are a frequently craved comfort food, but rather fussy to make and not at all carb-friendly.

Crystal Farms Cheese Wraps could magically replace both the tortillas and cheese, making the whole enterprise both simpler and lighter on carbs at the same time.

Pro tip: Using Cheese Wraps instead of tortillas will give you more of a keto chicken enchilada casserole than straight-up enchiladas, as was the original plan.

Bonus pro tip: Nobody around here cared it was a Keto Chicken Enchilada Casserole instead of “just enchiladas.” It’s the taste that matters, man.

Like all my recipes, this one is forgiving if you’re not a by-the-book, exact-measurement type of cook. You can use my enchilada sauce recipe below, your own favorite. or even get store-bought if you’re ready for a ridiculously-easy-but-still-carb-friendly weeknight dinner. I’ll never tell.

Delightfully Easy Keto Chicken Enchilada Casserole

5.0 from 3 votes

Course: Main CoursesCuisine: MexicanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

20

minutes

Net Carbs

4

Who needs tortillas when you have cheese?

Cook Mode

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✏ What’s in This Thing

• Enchilada Sauce

• 2 tbsp butter or mild-tasting oil

• 1 tbsp chili powder

• 1 tbsp minced onion dried

• 1 tsp minced garlic

• 1 tsp cumin

• 1 tsp oregano

• 1 1/2 cup chicken broth

• 1 tbsp tomato paste optional

• 1 tsp xanthan gum or less for thinner sauce

• Enchiladas

• 3 slices Crystal Farms Mozzarella Cheese Wraps or your choice

• 3 slices Crystal Farms Marble Jack Cheese Wraps or your choice

• 1 lb cooked chicken shredded

• 1 can diced tomatoes and green chilies drained

⚡ Making This Thing

• Preheat oven to 350 degrees.
• For the Sauce
• Heat butter in a saucepan over medium heat.
• Stir in spices and allow them to toast slightly.
• Add chicken stock, whisking to blend as you go.
• Blend in the tomato paste if you’re using it.
• Very gradually, sprinkle in xanthan gum, thoroughly whisking each addition into the sauce base.
• Lower heat and simmer to reduce to desired thickness, roughly 5-10 minutes. Remove from heat.
• For the Enchilada Filling
• Cook chicken however you prefer. (I pressured cooked frozen breasts for 4 minutes because I don’t always plan ahead!)
• Shred the chicken. I used my KitchenAid’s dough hook for making fast work of it.
• Mix the drained tomatoes and green chilies into the shredded chicken. Here, I’ve also impulsively mixed in some sauce. Don’t ask me why. It seemed like a good idea.
• Lay a thick line of enchilada sauce down the middle of a Cheese Wrap. Top with about 1/6 of the chicken mixture. Roll it up!
• Place the rolled Cheese Wraps side-by-side in a casserole dish. Top with remaining sauce.
• Bake uncovered for about 20 minutes or until the cheese is turning a golden brown.
• Let cool for a few minutes and then spoon it up!

☕ Notes About This Thing

• Choice of Cheeses: Both Mozzarella and Marble Jack were great. Nutritionals are calculated here based on half of one and half the other, but use what you prefer.
• Xanthan Gum: Anytime you’re using xanthan gum as thickener, add it very slowly. A shaker works well. It only takes a bit. Blend well as you go. Otherwise, you’ll end up with a big, gloppy mess. I store mine in the freezer. Even a tiny package lasts a really long time.
• Freezing: I tested this recipe for freezability. The previously frozen serving was not distinguishable from the rest of my batch of casserole right out of the oven. So, you should be good if you want to freeze some up.

Like this recipe?

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You could make all sorts of creative additions. I’m thinking this sauce would be great using beef stock instead of chicken. I might try some black soybeans on the side, next time I have some in the cupboard. A smattering of green onions or black olives on top would make a lovely garnish, along with dollop of sour cream for each serving.

How would you switch these up? I love to hear how people make recipes their own.

Happy Enchilada Casserole-ing!

p.s. A special shout-out of appreciation to Crystal Farms for sponsoring this recipe, hooking us up with some of their delicious new Cheese Wraps and making my husband oh-so happy. 🙂