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

Baked Chicken Enchilada in a baking dish topped with melted cheese, diced avocado, fresh cilantro and diced tomatoes
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If you loved this delicious chicken enchilada casserole then you are going to love these low carb version. I just couldn’t get the cravings out of my head for a delicious enchilada recipe. This is how this super easy and super delicious Baked Enchilada Chicken was born.

We love Mexican Food and enchilada are perfect to feed my large family. Check out this Easy Cheese Enchilada Recipe or Green Chili Chicken Enchiladas for another family favorite recipe. You can easily make these recipe low carb by substituting the tortilla or making it without.

Why This Recipe Works

This baked enchilada chicken recipe makes being on a low cab diet easy because how delicious it turns out. This chicken cooks tender, juicy and with the best flavor.

The best part is my kids loved it and did not miss the tortillas. This recipe is perfect for an easy weeknight meal and is made with simple ingredients.


Ingredients - Chicken breast, shredded cheese, enchilada sauce, garlic salt, and chili powder

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

  • Shredded Chicken – You can easily shred the chicken and wrap in flour tortilla or corn tortillas.
  • Veggies – Top the chicken with vegetables such as bell peppers and onions for a delicious variation.
  • Salsa Verde – This chicken would be delicious topped with Quick Homemade Salsa Verde Recipe for added flavor.

How to Make Low Carb Baked Enchilada Chicken

Chicken breast in a baking dish

Step 1 – 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.

Chicken breast in a baking dish topped with chili powder

Step 2 – Then season the chicken with the garlic salt and chili powder. 

Chicken breast in a baking dish topped with chili powder and enchilada sauce

Step 3 – Next pour the can of Green chili enchilada sauce over the chicken.

Baked chicken enchiladas in a baking dish topped with melted cheese

Step 4 – 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.

Expert Tips

  • Prepare Chicken – Before baking the chicken, make sure the chicken is about the same size and thickness. This ensures that the chicken cooks evenly.
  • Cooking Time – Baking time will vary depending on the size of your chicken and your oven. Make sure to use a meat thermometer to ensure that your chicken is cooked to internal temperature of 165 degrees.
Baked enchilada chicken in a baking dish with enchilada sauce topped with melted cheese, diced avocado, tomato and fresh cilantro

Serving Suggestions

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.

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. 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.

Enchilada Topping Ideas

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
  • Avocado
  • Green Chiles
  • Tomatoes
  • Red Onions

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

Frequently Asked Questions

Should you Cover Enchiladas When you Bake Them?

We did not cover the enchiladas with aluminum foil when baking them. But if you prefer or the texture of the chicken is burning, you can cover with foil.

What Type of Chicken is Best for Enchiladas?

We used boneless chicken breast, but you can easily make this recipe with boneless chicken thighs or chicken tenders.

How to Store Leftover Chicken Enchiladas

Store leftover chicken enchiladas in the airtight container in the refrigerator. The leftovers will last about 3-4 days.

How to Reheat Chicken Enchiladas

Reheat the leftovers in the oven or the microwave depending on how much you have leftover.

Baked chicken enchilada in a baking dish in the background with a serving on a spoon topped with avocado, tomato and fresh cilantro

More Easy Keto Recipes

If you make this Baked Enchilada Chicken Recipe, please leave us a comment or a star review. We love to hear from you.

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


  • 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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  • 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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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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Recipe Rating


  1. Diane says:

    Add cumin powder, it takes it up a couple notches
    The flavor is great

  2. 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!

  3. Carrie says:

    Thanks for sharing Kevin!

  4. 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.

  5. 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!

  6. Carrie says:

    Thank you so much Pat!

  7. 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.

  8. Carrie says:

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

  9. 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?

  10. Carrie says:

    I’m so glad you loved it!

  11. Candy Loadman says:

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

  12. 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!

  13. 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!

  14. Emily Elmer says:

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

  15. Carrie says:

    Thanks for sharing!

  16. Dawn says:

    5 stars
    I made this last night. So yummy!!!! I am totally adding this to my rotation of dinners. Not spicy at all in case you were wondering. I wasn’t sure because I don’t think I have used the green enchilada sauce before. We loved this!!

  17. Carrie says:

    The chicken can add some water and it can vary between batches. Maybe just try to add less enchilada sauce next time. Good luck and I’m glad it still tasted well!

  18. Carrie says:

    You’re welcome – Thank you Terra!

  19. Terra says:

    5 stars
    This is so delicious! I added a little more of the spices and more of the green sauce. My picky husband loved it! Thanks for sharing this recipe! ?

  20. Teisha says:

    4 stars
    I followed the directions exactly but mine turned out really watery. Anyone else have this? It was still really good, just wondering what I did wrong?

  21. Carrie says:

    I’m glad you like it. Thanks for sharing!

  22. Dawn says:

    5 stars
    Thank you, thank you, thank you. This recipe was so easy and delicious. My son and husband said it is a keeper after 1 bite.

  23. Teresa L says:

    5 stars
    Can I use frozen chicken breasts for this? Will it change the cooking time? Thanks, can’t wait to try this.

  24. Debra says:

    5 stars
    I love this recipe! Thank you for sharing it.
    I also have made a similar recipe using red enchilada sauce and cheddar cheese instead, and I add a small amount of diced onion and black olives. It reminds me of my mom’s chicken enchilada casserole minus the corn tortillas.

  25. Carrie says:

    Fantastic Stefanie, this is one of my favorites

  26. Stefanie says:

    5 stars
    This recipe was so easy to prep and was a hit with the whole family! I will definately share this recipe!

  27. Malinda says:

    5 stars
    this is delish. I used the recipe exactly with the exception of more green sauce. Why? Because I love it. Ez PZ and wonderful, a keeper for sure. Thank you

  28. Carrie says:

    Charity. I used a 10 oz can. The small one. I updated the post.

  29. Charity says:

    So was it the big can or small? It does not say how many ounces 🙁

  30. Carrie says:

    Making this now!

  31. Carrie says:

    Love enchilada sauce!!

  32. Susan says:

    Can’t wait to try this! I love green enchilada sauce and, of course, meals that bake up fast. Sharing this plus adding the ingredients to my grocery list!

  33. Carrie says:

    Just regular all purpose flour.

  34. Kristal says:

    Sounds good. Do you use the big can of enchilada sauce or the small can? Thanks