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Jenna Ewing

Super Chef & Mom

I’m Jenna, a busy mom who finds joy in the kitchen and loves sharing simple, family-friendly recipes made for real life. My goal is to make everyday meals feel approachable, enjoyable, and stress-free.

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Low-Carb Green & Red Chicken Enchilada Casserole

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Prep Time

20 Minutes

Cooking Time

30 Minutes

Servings

6–8

This casserole is creamy, cheesy, and layered with bold Tex-Mex flavor. The combination of smoky red enchilada sauce and tangy green enchilada sauce gives it a balanced, vibrant taste, while the homemade cottage cheese tortillas add protein and keep things low-carb. Perfect for family dinners, potlucks, or meal prep, this dish is hearty, satisfying, and customizable to your spice level.

Why You’ll Love This Enchilada Casserole

Enchiladas are a comfort food favorite, but traditional versions are carb-heavy thanks to flour or corn tortillas. This casserole gives you all the flavor and indulgence without the carb overload. By making simple cottage cheese tortillas, you get a protein-rich base that holds up beautifully when layered with chicken, cheese, and sauce.

The best part? You don’t have to choose between red or green sauce — this recipe uses both for the ultimate combo of smoky, tangy, and savory.

Equipment

  • Blender or food processor
  • Mixing bowls
  • Baking sheet with parchment paper
  • 9×13 baking dish
  • Spatula or spoon
  • Foil

Ingredients

Cottage Cheese Tortillas

  • 2 cups cottage cheese
  • 4 large eggs
  • 2 tsp taco seasoning

Casserole Layers

  • 4 cups rotisserie chicken, shredded
  • 1 cup shredded cheese (Monterey Jack, mozzarella, or cheddar blend)
  • 1 ½ cups green enchilada sauce
  • 1 ½ cups red enchilada sauce

Topping

  • ½ cup sour cream
  • ½ cup green onions, chopped

Instructions

  1. Make the tortillas
    Preheat oven to 375°F (190°C).
    In a blender or food processor, combine cottage cheese and eggs until smooth.
    Line a baking sheet with parchment paper.
    Spread the mixture into 6–8 thin circles, about 6 inches each.
    Sprinkle taco seasoning evenly over the tops.
    Bake for 12–15 minutes, until set and lightly golden.
    Let cool before using.
  2. Assemble the casserole
    Lower oven temperature to 350°F (175°C).
    Grease a 9×13 baking dish.
    Spread a thin layer of both red and green enchilada sauces on the bottom.
    Place a layer of cottage cheese tortillas on top.
    Add shredded chicken.
    Sprinkle with cheese.
    Drizzle with both enchilada sauces.
    Repeat the layers 2–3 times.
    Finish with sauce and cheese on top.
  3. Bake
    Cover the dish with foil.
    Bake for 20 minutes.
    Remove the foil.
    Bake for another 10 minutes, until the cheese is melted, bubbly, and lightly golden.
  4. Finish & serve
    Let cool for 5–10 minutes to set.
    Top with sour cream and chopped green onions before serving.

Special Notes

  • 🌮 Tortilla Shortcut – Use store-bought low-carb tortillas instead of making cottage cheese ones if you’re short on time.
  • 🧀 Cheese Options – Pepper Jack adds heat, mozzarella gives a mild creamy texture, and cheddar brings sharper flavor.
  • 🌶️ Spice Level – Adjust by choosing mild or hot enchilada sauces, or add sliced jalapeños to the top before baking.
  • 🥗 Meal Pairing – Serve with a side salad, cauliflower rice, or sautéed vegetables for a full meal.
  • ❄️ Storage – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven for best results, or microwave for convenience.

Serving Ideas

  • Family Dinner: Slice into squares and serve with guacamole and salsa on the side.
  • Meal Prep: Portion into containers with roasted veggies for grab-and-go lunches.
  • Party Dish: Bake in advance and reheat before serving as a crowd-pleasing casserole.

Make-Ahead & Storage Tips

  • Make Ahead: Assemble the casserole up to a day in advance, cover tightly, and refrigerate until ready to bake.
  • Refrigerate: Store cooked leftovers in an airtight container for up to 4 days.
  • Freeze: Bake, let cool completely, then freeze in portions for up to 2 months.
  • Reheat: Reheat at 350°F until warmed through, or microwave individual portions.

Nutrition Breakdown (per serving – approximate, based on 8 servings)

  • Calories: 280
  • Protein: 27g
  • Fat: 13g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Net Carbs: 5g

Note: Values vary depending on cheese blend and enchilada sauces used.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! Assemble it up to a day in advance, cover tightly, and refrigerate. Bake as directed when ready.

Can I freeze it?

Absolutely. Bake, let cool, then freeze in portions. Reheat from frozen at 350°F until warmed through.

Can I use chicken thighs instead of rotisserie chicken?

Yes. Cook and shred boneless, skinless thighs or breasts before layering.

Is this casserole keto-friendly?

Yes, especially if you make the cottage cheese tortillas or use ultra low-carb tortillas.

Final Thoughts

This Low-Carb Green & Red Chicken Enchilada Casserole is everything you want in comfort food — cheesy, saucy, and full of flavor — without all the carbs.

It’s ideal for family dinners, meal prep, or feeding a crowd while sticking to your low-carb goals.

👉 Serve it fresh from the oven, portion it for the week, or freeze extras for an easy future meal.

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