Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a 9x13-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.