Keto Chicken Enchilada Casserole: A Cinco de Mayo Crowd-Pleaser

Cinco de Mayo is the perfect excuse to spice things up in the kitchen, but if you’re living a low-carb lifestyle, you might think your options are limited. Not anymore! This Keto Chicken Enchilada Casserole is everything you want in a festive Mexican-inspired dish—rich, cheesy, zesty, and totally satisfying—without the carb overload.

This casserole swaps traditional tortillas for keto-friendly layers like egg wraps or roasted zucchini, and it’s loaded with shredded chicken, a creamy blend of cottage cheese and sour cream, and bold enchilada flavors. It’s a warm, comforting dish that’s perfect for a family meal or a small celebration with friends. Best of all, it’s gluten-free, seed-oil-free, and aligns with clean, whole-food keto principles.

Whether you’re hosting or keeping it simple at home, this casserole feels indulgent while keeping your macros in check. It’s a great make-ahead option and even better the next day—making it ideal for leftovers (if there are any!).

Why It’s Perfect for Cinco de Mayo

Cinco de Mayo is all about bold flavors, colorful plates, and food that brings people together. This casserole delivers on all counts:

• Big flavor from enchilada sauce, green chiles, and spices
• Creamy texture with a secret protein-packed layer of blended cottage cheese
• Satisfying enough to be the main course
• Easy to serve—no assembly like tacos, and no crumbs like chips

And because it’s baked in a casserole dish, it’s great for feeding a crowd and transporting to gatherings.

Festive Keto Side Dishes

Round out your Cinco de Mayo menu with these low-carb, flavorful sides:

• Cilantro-Lime Cauliflower Rice
  Light, zesty, and perfect for soaking up enchilada sauce.
• Avocado Cucumber Salad
  Crisp, cooling, and tossed in lime juice and olive oil with a sprinkle of Tajín.
• Mini Jalapeño Poppers
  Stuffed with cream cheese and wrapped in bacon—always a hit!
• Guacamole with Veggie Dippers
  Swap chips for sliced bell peppers, jicama, or cucumber.
• Mexican Street “Un-Corn” Salad
  Use sautéed cauliflower instead of corn, dressed with mayo, lime juice, cotija cheese, and chili powder.

Nutritional Info (Per Serving)

Estimated for 1/6 of the recipe:

• Calories: 390
• Protein: 28g
• Fat: 28g
• Carbs: 6g net
• Fiber: 2g

Note: Nutrition varies slightly based on ingredients used (e.g., red vs. green enchilada sauce, egg wraps vs. zucchini).

Whether you’re keto all the way or just trying to keep your Cinco de Mayo meal a little cleaner this year, this casserole is the ultimate centerpiece. It’s festive, comforting, and 100% fiesta-approved—without the tortilla crash!

Keto Chicken Enchilada Casserole (No Tortillas)

Tana

This is a tasty casserole that skips the tortillas but keeps all the flavor—plus a creamy cottage cheese layer for richness and extra protein.

Print Recipe Pin Recipe

Servings 6

Ingredients

  

• For the filling:
• 2 cups shredded cooked chicken rotisserie works great
• 1 cup blended full-fat cottage cheese
• 1/2 cup sour cream
• 1/4 cup diced green chiles mild or hot
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• For layering:
• 4 –6 egg wraps or thinly sliced zucchini, lightly roasted
• 1 1/2 cups no-sugar-added enchilada sauce red or green
• 1 1/2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
• Toppings optional but recommended:
• Sliced olives
• Diced avocado
• Chopped cilantro
• Sliced green onions
• Sour cream or guacamole

Instructions

 

• Preheat oven to 375°F (190°C). Grease a medium baking dish with avocado oil or butter.
• Make creamy filling:
• In a bowl, mix shredded chicken, blended cottage cheese, sour cream, green chiles, cumin, chili powder, salt, and pepper.
• Assemble the casserole:
• Spread a few spoonfuls of enchilada sauce on the bottom of the dish.
• Layer egg wraps or zucchini slices to cover the base.
• Add half the chicken mixture, then drizzle with enchilada sauce and sprinkle with cheese.
• Repeat layers until all ingredients are used, ending with cheese on top.
• Bake for 20–25 minutes, until bubbly and golden.
• Cool slightly, then top with your favorite garnishes.

Notes

If using zucchini slices, roast them first to remove excess moisture.
For a spicier kick, add a few dashes of hot sauce or chopped jalapeños to the chicken mix.
This dish keeps well and tastes even better the next day.