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Keto Chicken Enchilada Casserole topped with hot sauce
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Keto Chicken Enchilada Casserole

This low carb enchilada casserole is a lightened up version of enchiladas. It uses zucchini rather than tortillas to make it keto.
Course Main Course
Cuisine Mexican
Keyword how to make a keto chicken enchilada casserole
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 450kcal
Author Marissa

Ingredients

  • 2 large zucchini
  • 2 cups shredded cooked chicken
  • 15 oz can refried beans
  • 15 oz red enchilada sauce
  • 15 oz cottage cheese
  • 4 oz can green chiles
  • 8 oz can corn
  • ¼ cup quinoa
  • ½ cup shredded Mexican cheese

Instructions

  • Preheat oven to 375 and then slice all zucchini (long ways) about ⅛ of an inch thick.  I use a mandolin, or you could use a cheese slicer with a blade, or a knife!
  • Line 2 sheet pans with zucchini slices, sprinkle with salt, and bake for 10 minutes. The salt allows the zucchini to sweat out excess water. After 10 minutes, take out zucchini and pat excess water dry with paper towels
  • In a mixing bowl, empty refried beans and microwave about 20 seconds to allow beans to mix.
  • Stir in green chiles, cottage cheese, and ½ tsp of salt with beans.
  • In a 8 X 12 baking dish, cover the base of the dish with enchilada sauce and about ¼ cup quinoa.
  • On top of thin quinoa layer, add a layer of zucchini, bean mixture, corn, and then chicken.
  • Repeat sauce, zucchini, bean mix, corn, and chicken until top of dish. Finish with any remaining sauce.
  • Cover with foil and bake for 30 minutes.
  • Remove foil add shredded cheese and bake for 10 more minutes.