Keto Enchilada Casserole – Comforting, Low-Carb, and Weeknight-Friendly

This keto enchilada casserole brings all the bold, cozy flavors of enchiladas without the tortillas or extra carbs. It’s layered, cheesy, and deeply satisfying—perfect for busy weeknights or easy meal prep. You’ll get tender seasoned meat, a rich enchilada-style sauce, and melty cheese in every bite.

No complicated steps, no specialty tools—just real, comforting food that fits your low-carb goals.

What Makes This Recipe So Good

• Big flavor, low carbs: You’ll get all the warm spices and cheesy goodness you love, without the carb-heavy tortillas.
• Simple pantry ingredients: A few spices, a can of tomatoes, and basic produce create a legit enchilada vibe.
• Meal prep hero: It reheats well, freezes well, and tastes even better the next day.
• Customizable: Use ground beef, chicken, or turkey. Add veggies or keep it classic. Make it mild or spicy.
• Family-friendly: It feels like comfort food, so even non-keto eaters dig in happily.

Shopping List

• 1.5 pounds ground beef (85–90% lean) or ground turkey
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced small (optional, for bulk and texture)
• 1 (4-ounce) can diced green chiles
• 1 (14.5-ounce) can fire-roasted diced tomatoes, well drained
• 1/2 cup tomato sauce (no sugar added)
• 1/2 cup beef or chicken broth (low sodium)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4–1/2 teaspoon chipotle powder or cayenne (optional for heat)
• Salt and black pepper, to taste
• 2 cups shredded cheese (Mexican blend, cheddar, Monterey Jack, or pepper jack)
• 1/3 cup full-fat sour cream
• 2 tablespoons cream cheese (softened)
• 2 tablespoons olive oil or avocado oil
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced olives, diced avocado, jalapeño, green onion, or a squeeze of lime

Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C).
   

   Lightly oil a 9×13-inch baking dish.

2. Sauté the aromatics: In a large skillet over medium heat, warm the oil. Add onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
3. Brown the meat: Add ground beef or turkey.
   

   Cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.

4. Add veggies and chiles: Stir in zucchini (if using) and green chiles. Cook 2–3 minutes to soften the zucchini slightly.
5. Season it up: Add chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, and optional chipotle or cayenne.
   

   Season with salt and pepper. Toast the spices 30–60 seconds.

6. Make the sauce: Stir in the drained fire-roasted tomatoes, tomato sauce, and broth. Simmer 4–5 minutes until slightly thickened.
   

   Taste and adjust seasoning.

7. Enrich and thicken: Reduce heat to low and stir in sour cream and cream cheese until smooth and incorporated. The mixture should be saucy but not watery.
8. Layer the casserole: Spoon half the meat mixture into the baking dish. Sprinkle on half the shredded cheese.
   

   Add the remaining meat mixture, then top with the remaining cheese.

9. Bake: Place in the oven for 15–20 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
10. Rest and garnish: Let it rest 5–10 minutes to set. Garnish with chopped cilantro and your favorite toppings.
11. Serve: Scoop into bowls and enjoy as-is, or with a crisp side salad or cauliflower rice.

Storage Instructions

• Fridge: Cool completely, then store in an airtight container for 3–4 days. Reheat covered in the oven at 325°F until warm, or microwave in short bursts.
• Freezer: Portion into freezer-safe containers and freeze up to 2 months.
  

  Thaw overnight in the fridge before reheating.

• Make-ahead: Assemble up to the baking step, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if starting cold.

Benefits of This Recipe

• Low-carb and satisfying: You get plenty of protein and fat to keep hunger in check without the carb spike.
• Nutrient-dense: Onions, tomatoes, and zucchini add fiber and micronutrients while keeping the dish hearty.
• Easy to customize: Works with beef, chicken, or turkey. You can adjust spice levels and toppings to suit everyone at the table.
• Budget-friendly: Uses affordable ingredients that stretch well into leftovers.
• Great for crowds: Doubles easily and holds well on a buffet or potluck table.

Pitfalls to Watch Out For

• Watery casserole: Drain the tomatoes well and simmer the sauce until slightly thickened.
  

  Don’t skip the resting time after baking.

• Hidden sugars: Choose no-sugar-added tomato sauce and check labels on canned chiles and spice blends.
• Under-seasoning: Taste the mixture before baking and adjust salt, pepper, and heat to your preference.
• Overbaking: Bake just until bubbly and the cheese melts. Overbaking can make the cheese greasy.
• Too spicy for kids: Keep the chipotle or cayenne optional and offer hot sauce at the table instead.

Variations You Can Try

• Chicken version: Swap in shredded rotisserie chicken or ground chicken. Use chicken broth and pepper jack for extra kick.
• Green enchilada twist: Replace the tomato sauce and diced tomatoes with salsa verde (no added sugar).
  

  Add a squeeze of lime and fresh cilantro.

• Vegetable boost: Add diced bell peppers, riced cauliflower, or chopped spinach. Sauté until any excess moisture cooks off.
• Creamier bake: Stir 1/4 cup heavy cream into the sauce for a richer texture.
• Spice swap: Use chipotle in adobo (finely minced) instead of chipotle powder for smoky depth. Start with 1 teaspoon and adjust.
• Cheese options: Mix cheddar with mozzarella for stretch, or use cotija as a salty garnish after baking.

FAQ

Can I make this dairy-free?

Yes.

Use a dairy-free shredded cheese alternative that melts well, and replace sour cream and cream cheese with unsweetened coconut yogurt and a dairy-free cream cheese. The flavor will shift slightly, but the dish stays creamy.

Is this casserole spicy?

It’s mildly spicy as written. For no heat, skip the chipotle or cayenne and choose mild green chiles.

For more heat, add extra chipotle, a diced jalapeño, or serve with hot sauce.

Can I use store-bought enchilada sauce?

You can, but check the label for added sugars and starches. Many canned sauces are not keto-friendly. If you find a low-carb option, use about 1.5 cups and reduce or omit the tomato sauce and broth.

What can I serve with it?

Great sides include cauliflower rice, a simple side salad with lime vinaigrette, sautéed peppers and onions, or roasted broccoli.

For a topping, avocado and a squeeze of lime add freshness.

How do I prevent it from getting soggy when reheated?

Reheat gently and uncovered in the oven at 325°F so steam can escape. If microwaving, use shorter bursts and let it rest for a minute between bursts.

Can I assemble it ahead and freeze unbaked?

Yes. Assemble in a freezer-safe dish, wrap tightly, and freeze up to 2 months.

Thaw in the fridge overnight, then bake at 375°F, adding extra time as needed.

How many carbs are in a serving?

Exact macros vary by brands and add-ins, but a typical serving lands around 6–9 net carbs. Use a nutrition calculator with your specific ingredients for the most accurate numbers.

Wrapping Up

This keto enchilada casserole delivers weeknight comfort without the carb hangover. It’s flexible, flavorful, and easy to make with ordinary ingredients. Keep it mild or turn up the heat, double it for meal prep, and enjoy leftovers that taste just as good. When you want fast, cozy, and low-carb, this casserole checks every box.