Keto Enchilada Lasagna Casserole
Published September 13, 2020 • Updated February 23, 2026
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I’ve made a lot of enchilada casseroles over the years, and this is the one that stuck. The deli chicken layers act as noodles, holding the beef and cheese together without falling apart the way low-carb tortillas always did for me. One of my readers, Wendy, actually tested four different keto enchilada casseroles over a year before landing on this one. Her review sold me on the fact that I wasn’t imagining things.
The other thing that makes this different is where the sour cream goes. I stir it directly into the sauce instead of dolloping it on top. It keeps the casserole from drying out during baking, which was always my biggest frustration with other versions. The sauce stays creamy all the way through, even after 20 minutes at 400 degrees.
This is also one of my favorite keto freezer meals. I assemble the whole thing, cover it tightly, and freeze it unbaked. When I pull it out, I go straight from freezer to oven (covered with foil for the first 20 minutes, then uncovered to let the cheese brown). If you like batch cooking, you can easily double this and freeze the second one. I use an 8×10 casserole dish, which gives you thicker layers than a 9×13 would.
For toppings, I set out sliced avocado, fresh cilantro, pickled jalapenos, and extra sour cream so everyone can customize their plate. My kids skip the jalapenos. I add extra.
If you like this kind of layered casserole, my keto lasagna with deli chicken noodles uses the same noodle trick with an Italian spin. My keto enchiladas are great when you want individual portions instead of a casserole. And if you’re in more of a taco mood, my keto taco casserole and buffalo chicken enchiladas are both in our regular rotation.
Drew, one of my readers, told me his son ate three pieces, renamed the deli chicken layers “chicken noodles,” and then he had to yell at him to stop eating all of it. That’s the review I care about.
How to Make Enchilada Lasagna Casserole
The layering order matters. I start with a third of the beef mixture on the bottom, then two slices of deli chicken laid flat, then sliced cheddar. Repeat that twice and finish with the remaining beef and shredded Mexican cheese on top. An 8×10 dish gives you three thick, distinct layers. A 9×13 works but your layers will be thinner.
From the fridge, I reheat individual portions in the microwave for 2-3 minutes or the whole dish in the oven at 350 degrees for about 15 minutes. From frozen, I bake it covered at 375 for 30 minutes, then uncover and bake another 15-20 until it’s bubbly. If you’re making this ahead, I assemble the full casserole the night before and refrigerate it unbaked. It goes straight into the oven the next day. My keto skillet lasagna is another good option when you want the same flavors but faster.
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Ingredients
1 pound ground beef -
1/4 cup chopped onions
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1 cup salsa
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1/2 cup sliced olives
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1 teaspoon oregano
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1/2 teaspoon salt
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1/2 cup sour cream
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4 slices deli chicken, thinly sliced
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6 oz sliced cheddar cheese
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1 cup shredded Mexican blend cheese
Step by Step Instructions
Step by Step Instructions
Cook ground beef and onions
Cook ground beef and onion in a large skillet over medium high heat until beef is browned.
Make sauce
Stir in salsa, chili powder, cumin, oregano, salt, olives and sour cream. Remove from heat.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Should I freeze this casserole baked or unbaked?
I freeze mine unbaked. I assemble the full casserole, cover it tightly with foil, and put it straight in the freezer. When I'm ready to cook it, I bake it from frozen at 375 degrees, covered for the first 30 minutes, then uncovered for another 15-20 until the cheese is bubbly. I've tried freezing it after baking too, and it works, but the deli chicken layers hold up better when you freeze before the first bake.
What size casserole dish do I need?
I use an 8x10 dish. It gives you three thick layers with good structure. A 9x13 works if that's what you have, but your layers will be thinner and the casserole won't be as tall. I've made it in both and prefer the 8x10 for the chunkier, more layered slices.
How long does this last in the fridge?
I wouldn't push it past 3 days. After that, the deli chicken starts to change texture and taste a little off. My move is to make it on Sunday, eat it Monday through Wednesday, and freeze a portion for later in the week if I need it.
Can I use zucchini strips instead of deli chicken for the noodle layer?
I've seen readers do this successfully. Libbey, one of my commenters, used long-cut zucchini and yellow squash slices instead of the deli chicken and loved it. If you go that route, salt the zucchini slices first and pat them dry so they don't release too much water during baking. My keto zucchini lasagna uses the same technique if you want a full veggie version.
Can I substitute ricotta or cream cheese for the sour cream?
I've tested cream cheese and it works, but the sauce is thicker and doesn't spread as evenly. Ricotta gives you a similar creaminess to sour cream. One of my readers, Gina, used ricotta when she ran out of sour cream and said it was delicious. I'd stick with sour cream or ricotta as my top two choices.
Can I use enchilada sauce instead of salsa?
You can, but I chose salsa on purpose. Most keto enchilada recipes use enchilada sauce, and I found that salsa gives you more texture from the tomato chunks and a fresher flavor. Enchilada sauce works if you prefer a smoother consistency. Just check the label for added sugar, since some brands sneak in more carbs than you'd expect.
Can I use ground turkey instead of ground beef?
I've made this with ground turkey and it's good, just a little leaner. The sour cream in the sauce helps keep everything moist even with the lower fat content. I cook the turkey a minute or two longer since it doesn't brown as visibly as beef. My keto taco pie also works well with the turkey swap if you want another option.
Can I add more vegetables to this casserole?
I've thrown in diced bell peppers and spinach at different times. Bell peppers go in with the onions so they soften up. Spinach I add right at the end of cooking the beef so it just wilts. I wouldn't add anything too watery like fresh tomatoes, since the sauce already has plenty of moisture from the salsa and sour cream.
Easy keto dinner recipes are a must in my household. That’s why this enchilada lasagna casserole gets made at least three times a month. It’s a highly requested recipe by my two kids and husband! I like that it only takes about 30 minutes from start to finish and is freezer friendly. I double the recipe and make two casseroles – one for dinner that night and one to enjoy later in the month.
This enchilada casserole has layers of spicy, creamy ground beef, cheese and protein noodles. Top it with sour cream, guacamole or avocado slices for the ultimate low carb Mexican dinner!
Made this during a snow day with ground beef and nothing else planned. My son ate most of it before asking what the 'noodles' were. Told him it was deli chicken, he didn't believe me until I showed him the package. Going in the rotation.
I've made at least four different keto enchilada casseroles over the past year trying to find one my husband will actually request again. This is the one. I was skeptical about the deli chicken as the noodle layer but it holds together so much better than the low-carb tortilla versions I've tried before. The sour cream in the sauce keeps it from drying out in the oven, which was always my issue with other recipes. Making a double batch next time.
The husband approval is the real test. Four casseroles to get there - worth it. Deli chicken holds better than any tortilla version I've tried.
How long does this last in the fridge? I meal prep on Sundays and wondering if it'll hold up til Thursday.
I wouldn't push it past Wednesday. After 3 days the chicken starts to get a little funky. But this freezes great, so I'd make it Sunday, eat it Mon-Tues-Wed, and freeze a portion for later in the week.
I made this tonight, my son had a piece and said, "Man, this is really good!" I said, "Yeah it definitely is, I'll have to make it again."
Then he grabbed a second piece, and said "The chicken noodles are what's best!" I said, "They definitely work!"
Then he grabbed a third piece, and said "And the sauce is amazing too!" And I said, "STOP EATING ALL OF IT!!"
'Chicken noodles.' Your son named it better than I did. Three pieces is the review.
I loved it! Since I'm not a kitchen-person I dobble the recipy and freeze in portions after baking. Its superfast dinner. Thank you!
I made this for lunch today. I am so impressed with the flavor of the sauce. I would never have thought to combine sour cream with salsa. Thank you, Annie.
When freezing, do you cook it first or freeze raw?
You can do either but I mostly freeze unbaked.
Excellent recipe. If this is keto i can stick with this for a long time!
I didn’t have sour cream so subbed ricotta and it was delicious. Thank you!
This recipe was so good! I substituted zucchini and yellow squash long-cut slices for the deli chicken. And I finally found a good use for those cheese wraps! Super easy too.
What size baking dish do you use for this? 9x13?
I usually use the size smaller. 8x10 maybe
The deli meat works perfectly in this casserole! Thanks so much, it's delicious, whole family loved it!
Annie, I love your recipes and your easy approach to keto. Just wondering for the Enchilada Lasagna, you have olives in the ingredient list but don't have them in the instructions. Are they just supposed to be added as you serve?
Thanks for your recipes!
I'll fix that. Thanks for letting me know. The olives are optional.