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I can’t wait to share with you this amazing and easy Baked Enchilada Chicken Recipe! It’s packed with some much flavor that you won’t even miss all the carbs!  Woohoo!

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Recently I started dieting, or trying to take better care of myself (bleh…) but then all of a sudden I had a crazy craving for this delicious chicken enchilada casserole for days!

On my diet, I couldn’t have the flour or corn tortillas in the baked chicken enchilada recipe because I was watching my carb intake.

However…. I just couldn’t get those cravings out of my head! And this is how this super easy and super delicious Baked Enchilada Chicken was born.

Check out this Easy Cheese Enchilada Recipe for another family favorite recipe.

I promise this chicken recipe is easy and yummy!

Seriously…

Are you taking me serious yet? 😉 I have 8 kids, and every single one of them gave this a big thumbs up. Everyone loves it and, in fact, we have eaten this recipe twice in the past two weeks. It really is that good!

The best part is that you just dump it all in a pan and bake!  Then everyone gets to enjoy this delicious Mexican food.

Simple Baked Chicken Enchilada recipe

Plus you only need a few ingredients – can you really get better than this?

Well, I guess my crock pot chicken tacos recipe is just as amazing. After you make this, you should definitely try that recipe next!

My pictures don’t look AMAZING, but this chicken taco recipe really is AMAZING!

What is needed to make this low carb enchilada chicken?

You only need 5 ingredients to make this easy baked enchilada chicken recipe!

  • Boneless Skinless Chicken Breasts (I fillet mine so they cook faster but you don’t have to)
  • Green Chili Enchilada Sauce
  • Chili Powder
  • Garlic Salt
  • Monterey Jack Cheese

Note, if you want this to be gluten free, then try the Las Palmas Enchilada sauce. It is gluten free. We use it all the time and it tastes great!

How to make low carb baked enchilada chicken:

Ok let’s get started with how to make this easy keto chicken recipe!

First preheat oven at 375 degrees Fahrenheit.  Then spray a 9×13 baking dish with non stick spray (this will make clean up easier).  Next place the chicken in the bottom of the pan.

Then season the chicken with the garlic salt and chili powder.  Next pour the can of Green chili enchilada sauce over the chicken.

Then bake the chicken at 375 degrees for 25-30 minutes until chicken is cooked through.  Finally top the chicken with the shredded jack cheeses and broil for a minute until cheese is melted.

Serve with your favorite sides including our Spanish rice or our homemade refried beans or black beans.  Of course, only serve with these sides if you are not following a low carb or keto diet.

The best toppings with this Baked Enchilada Chicken!

You can really change up the flavor of this baked chicken recipe just with the toppings that you choose.

Here are some of my favorites:

  • Sour Cream
  • Cilantro
  • Avocados
  • Green Chiles
  • Tomatoes
  • Red Onions

I love prepping a bunch of different topping options so everyone can pick their own!

This is the easiest chicken enchilada bake!

To be honest, our favorite way to enjoy this dinner is served over our Brown Rice Pressure Cooker Recipe and with my easy broccoli in the microwave.

The kids love to take the extra sauce and cheese and spoon it over the broccoli and rice. It is amazing. Plus this Mom loves a good and delicious dinner.

I’m telling you, this recipe is delicious and I know your family will love it. Try it tonight and let me know what you think.

Baked Enchilada Chicken

4.92 from 23 votes
Try this easy low carb recipe, Baked Enchilada Chicken. Enjoy all the flavor of chicken enchilada bake without the carbs. Try baked enchilada chicken today!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6
Cuisine Mexican
Course Main Course
Calories 392

Ingredients

  • 3 pounds boneless skinless chicken breasts Filleted to make 6 chicken pieces
  • 1 can green chili enchilada sauce (10 ounces)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 1 cup shredded Monterrey Jack Cheese
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Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Spray a 9×13 Pan with non stick spray.
  • Place the chicken into the bottom.
  • Season with garlic salt and chili powder.
  • Pour the Green chili enchilada sauce over the chicken.
  • Baked for 25-30 minutes until chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
  • Top with the shredded cheese and bake for 2-3 minutes until cheese is melted.
  • Top with your favorite toppings and enjoy!

Recipe Video

Recipe Notes

We love topping this with diced red onions and diced avocados. 
Refrigerate any leftovers in an airtight container for up to 5 days. 

Nutrition Facts

Calories 392kcal, Carbohydrates 6g, Protein 56g, Fat 14g, Saturated Fat 6g, Cholesterol 170mg, Sodium 1323mg, Potassium 862mg, Fiber 1g, Sugar 4g, Vitamin A 830IU, Vitamin C 4.1mg, Calcium 222mg, Iron 1.5mg

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Try these other easy dinner ideas:

Green Chili Chicken Enchiladas will make Mexican Monday everyone’s favorite day of the week.

Also, try these other easy keto recipes:

Try these other recipes

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

4.92 from 23 votes (13 ratings without comment)

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Comments

  1. Susan says:

    I made this tonight for dinner and it was scrumptious! I would positively make this for a potluck. This recipe is definitely a keeper so I will print it to put in my cookbook. Thanks!

  2. Carrie says:

    Thanks for sharing Kevin!

  3. Kevin says:

    Looks good and if you want this Keto use chicken thighs 41/58 protein/fat instead and chicken breast is 72/28 protein/fat on Keto since you want good fat and less protein which if you eat to much protein it stores as far in your body. Also no rice, use cauliflower or broccoli to make your spanish rice or use both which is really good.

  4. Kathryn Canty says:

    5 stars
    I’ve made this a few times, and I love how simple, yet delicious it is! I actually kind of crave this recipe! Yum!

  5. Carrie says:

    Thank you so much Pat!

  6. Pat says:

    5 stars
    I just made this tonight and it truly delicious and so easy. I butterflied 3 large chicken breasts and used 1 can of Hatch GF green enchilada sauce and it was perfect. I topped with shredded pepper jack because we like spice. Make this. You won’t regret it.

  7. Carrie says:

    It will be a different flavor but I think it would still be delicious!

  8. Lori says:

    My family isn’t a fan of the green enchilada sauce. Do you think we’d get the same results with the red enchilada sauce?

  9. Carrie says:

    I’m so glad you loved it!

  10. Candy Loadman says:

    Looking at the pictures I see you topped it. What all did you top it with?

  11. Stefanie says:

    I found this recipe on Pinterest, and it instantly become a family favorite. It is so easy to make and kid friendly. Thanks so much for sharing this recipe!

  12. Michelle says:

    Just a heads up, Las Palmas Green Enchilada sauce is not gluten free! If you go to the website they do use wheat in their spice. I learned this the hard way when I had a reaction. La Victoria Green Enchilada sauce is gluten free. Other than that recipe looks yummy!

  13. Emily Elmer says:

    Could I just their this in my crock pot and add the cheese at the end???

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