Keto Chicken Enchilada Casserole (No Tortillas)
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.
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.
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.