This easy Keto Chicken Enchilada Casserole recipe was sponsored by Crystal Farms. Any opinions or other tomfoolery contained within are 100% my own doing, however.
My husband keeps an eye out for interesting low carb products. He’s been noticing cheese wraps for a while now, evidently imagining endless possibilities for what might be stuffed inside.
We share a heartfelt appreciation for food stuffed in other food. We also like cheese, a lot.
Don’t judge. Couples need shared interests.
Crystal Farms Cheese is already my go-to brand for cheese at my hometown grocery. I just hadn’t grabbed any of their Cheese Wraps yet. So when asked if I’d like to try the new Crystal Farms Cheese Wraps, my answer was a resounding, “Heck, yeah!”
I informed my husband we have Cheese Wraps en route.
“Awesome!” he yells, as if the Chiefs had just won the Super Bowl.
If I’d realized how enthusiastic he’d be over some Cheese Wraps, I would have brought these home a long time ago.
Why Keto Chicken Enchilada Casserole?
Once I had my hot little hands on these babies, I spent some time contemplating how to best showcase them. I ultimately opted for enchiladas because enchiladas are a frequently craved comfort food, but rather fussy to make and not at all carb-friendly.
Crystal Farms Cheese Wraps could magically replace both the tortillas and cheese, making the whole enterprise both simpler and lighter on carbs at the same time.
Pro tip: Using Cheese Wraps instead of tortillas will give you more of a keto chicken enchilada casserole than straight-up enchiladas, as was the original plan.
Bonus pro tip: Nobody around here cared it was a Keto Chicken Enchilada Casserole instead of “just enchiladas.” It’s the taste that matters, man.
Like all my recipes, this one is forgiving if you’re not a by-the-book, exact-measurement type of cook. You can use my enchilada sauce recipe below, your own favorite. or even get store-bought if you’re ready for a ridiculously-easy-but-still-carb-friendly weeknight dinner. I’ll never tell.
You could make all sorts of creative additions. I’m thinking this sauce would be great using beef stock instead of chicken. I might try some black soybeans on the side, next time I have some in the cupboard. A smattering of green onions or black olives on top would make a lovely garnish, along with dollop of sour cream for each serving.
How would you switch these up? I love to hear how people make recipes their own.
Happy Enchilada Casserole-ing!
p.s. A special shout-out of appreciation to Crystal Farms for sponsoring this recipe, hooking us up with some of their delicious new Cheese Wraps and making my husband oh-so happy. 🙂
Can’t wait to try this. One question because I hate to drain the diced tomatoes and chiles — what about using the drained liquid + chicken broth to equal the 1.5 cups of liquid in the homemade enchilada sauce?
I think that would work out great! It didn’t occur to me. 🙂