Quick & Easy Keto Enchilada Bake is made with simple ingredients. Tender chicken, gooey melted cheese and homemade enchilada sauce that comes together in a few short minutes. This recipe is a must-have for weeknight dinners in a hurry that will have everyone coming back for more.
This is one of those Keto meals that my non-Keto eating family asks for and one request I don’t mind because it’s just so simple to make. Enchilada bake can be prepped ahead of time. If I am going to be out of town or late getting home, my husband who cannot make boxed mac & cheese (oops did I say that?) can warm this in the oven and serve up a home-cooked meal!
How to make Quick & Easy Enchilada Bake…
Start by cooking the chicken on the stovetop, instant pot, or oven. Save more time by picking up a pre-cooked rotisserie chicken. I usually cook my chicken in my enameled Dutch oven or instant pot with chicken broth. Next just shred the chicken with a fork and set it aside.
To make your enchilada sauce combine olive oil, onion, and garlic in a medium pot and sauté until tender and translucent. Next, add your salt, pepper, and seasonings and sauté over medium heat for about 30-45 seconds or until fragrant. Finally, you add the tomato sauce and cook for an additional 2-3 minutes, and it will start to thicken. I leave my sauce as-is for this recipe but if you want a smooth enchilada sauce as you would get store-bought or in a restaurant, you can blend this mixture in your Vitamix or high-speed blender.
To the enchilada sauce add shredded chicken, 1 package of cauliflower rice (cooked and optional see tips and tricks), green chili peppers and 1 cup of shredded cheddar cheese. Stir to combine and spoon the mixture into a greased baking dish. Top the mixture with the remaining cheese and bake at 350 until hot and bubbly.
Top with chopped cilantro and serve hot with toppings of your choice!
Tips and Tricks…
Can you use canned enchilada sauce for this recipe? Yes, absolutely but the homemade enchilada sauce is so good and so easy I encourage you to give it a try!
If you want a smooth enchilada sauce as your would get store-bought or in a restaurant, you can blend this mixture in your Vitamix or high-speed blender.
Is Quick & Easy Keto Enchilada Bake Gluten Free? Yes!
If you don’t want to use cauliflower rice just add a little extra chicken (2 lbs of chicken or 3 breasts).
Everything in this dish is pre-cooked before going into the oven, making it great dish to make ahead and just heat when ready!
My family loves topping their Quick & Easy Enchilada bake with their favorites, below are a few topping ideas:
Cheddar Cheese
Queso Fresco Cheese
Sour Cream
Pickled jalapenos
Onions
Black olives
Chips
Shredded cabbage
Hot sauce
Looking for other great weeknight and quick & easy recipes, check out some of our favorites below…
Quick & Easy Keto Enchilada Bake
Ingredients
Enchilada Sauce
- 2 tbsp olive oil
- 1 onion (minced)
- 1 tsp salt
- 1/2 tsp pepper
- 3-4 cloves garlice (minced)
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 15 oz can Tomato Sauce
- 1/2 cup Water or chicken broth
The Bake:
- 1 1/2 lbs Chicken breast (cooked and shredded) or whole rotisserie chicken (shredded)
- 1 12 oz Bag of Cauliflower Rice (steamed in bag) Optional – see notes
- 1 4 oz can green chilies
- 2 cups Shredded Cheddar Cheese divided for filling and top
- 2 tbsp cilantro (chopped) Optional, and can use parsley if you don't like cilantro
Instructions
Cooking/Prepping the Chicken
- First cook the chicken, this can be done on the stovetop, instant pot, or oven. Save even more time by picking up a pre-cooked rotisserie chicken. I usually cook my chicken in my enameled Dutch oven or instant pot with chicken broth. Next just shred the chicken with a fork and set it aside.
The Enchilada Sauce
- Combine olive oil, onion, and garlic in a medium pot and sauté over medium heat until tender and translucent.
- Next add your salt, pepper, and seasonings and sauté over medium heat for about30-45 seconds or until fragrant.
- Finally, you add the tomato sauce and cook for an additional 2-3 minutes, and it will start to thicken.
Constructing the Bake
- Tothe enchilada sauce add shredded chicken, 1 package of cauliflower rice (cooked and optional see tips and tricks), green chili peppers and 1 cup of shredded cheddar cheese.
- Stir to combine and spoon the mixture into a greased baking dish.
- Top the mixture with the remaining cheese and bake at 350 until hot and bubbly.
- Top with fresh cilantro and serve hot with toppings of your choice!