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Protein Noodle Enchilada Lasagna

Protein Noodle Enchilada Lasagna

I’ve worked at restaurants since I was 15. The jobs were hard but I loved them! Opening a keto restaurant is a dream of mine! I’m thinking a lasagna restaurant or an Italian restaurant called Mama Maria’s!

At my Mama Maria’s restaurant I would have a lasagna section on the menu!

I have so many versions of my protein noodle lasagna that I would serve!

Here are some of my fan favorite lasagna recipes!

1. Traditional protein noodle lasagna

2. Chicken Alfredo lasagna

3. Crab and artichoke white lasagna 

4. Protein Noodle Enchilada lasagna

5. Breakfast lasagna 

6. Protein Noodle Lasagna Bowls

7. Protein Noodle Lasagna Rolls


I once adored going to Mexican restaurants for enchiladas (which is a huge hit in the book Keto Restaurant Favorites). But when Craig lost his job, and we couldn’t afford to go out to eat, I started cooking our favorite restaurant meals at home! Not only was it a great way to save money, but we both lost a lot of weight eating healthier versions at home!

Check out our favorite restaurant recipes made keto in my best-selling cookbook Keto Restaurant Favorites! Click HERE to find it on SALE!  

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I had ground beef in my freezer from Butcherbox to make this Protein Noodle Enchilada Lasagna and I want to tell you some GREAT news!

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Protein Noodle Enchilada Lasagna

Maria Emmerich
Prep Time 6 minutes
Cook Time 45 minutes
Course Beef and Lamb, Main Course, Nut Free, Poultry
Cuisine American, Italian, Mexican
Servings 8
Calories 453


  • 2 tablespoons duck fat butter or coconut oil
  • 1 medium yellow onion roughly chopped
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • teaspoons Redmond Real salt use code Maria15 for 15% off
  • 4 cloves garlic roughly chopped (or 1 head roasted garlic)
  • cups chicken broth I used kettle and fire brand
  • 28- ounces canned diced tomatoes or tomato purée
  • 2 pounds ground beef or ground chicken Click HERE
  • 3 tablespoons taco seasoning Click HERE
  • 10 slices deli chicken Click HERE
  • 3 cups shredded Monterey jack cheese
  • Garnish with Avocado cilantro and Cotija cheese


  • Heat the fat to medium high heat in a cast iron skillet. Add the onions and saute for 4 minutes.
  • Reduce heat to medium and add the garlic, chili powder, cumin, and salt. Saute for 2 more minutes.
  • Add the broth and tomatoes/puree and simmer on medium high for 8 minutes. Use a stick blender to purée or pour sauce into a blender and combine until smooth and set aside.
  • Place another tablespoon ghee or oil to the skillet to medium-high heat. Add the ground beef or ground chicken and season with taco seasoning. Cook for a few minutes while crumbling with a wooden spoon. Add reserved sauce and cover. Cook for 5 minutes on medium or until the beef/chicken is cooked through and no longer pink. Set aside.
  • Preheat the oven to 350 degrees F.
  • Place 5 slices of deli chicken in the bottom of a 9 inch cast iron skillet or casserole dish. Top with 1/2 the ground beef/chicken mixture, 1/2 the Monterey Jack cheese. Top with more deli slices, saucy chicken and cheese. Place in oven and bake for 20 minutes.
  • Garnish with slices of avocado, cilantro and Cotija cheese.


Calories: 453 | Fat: 25g | Protein: 38g | Carbohydrates: 8g | Fiber: 2g | P:E Ratio: 1.2


“WOW, I am absolutely blown away by what’s available on your website. You’ve probably heard this before, but the content is truly amazing!! I am very much looking forward to the coaches weekly webinars, you both offer so much knowledge in such a kind and generous way. Grateful for you both ” – Koreann

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Judi Barrale says:

    Are the 11 g of carbs for the whole casserole? If not, why are they so high? Thanks!!!

  • I REALLY need you to open that restaurant right now! (Well, after we’re all vaccinated). I’m stuck behind the Canadian border right now, but when you do, I’ll be first in line lol. That all sounds delish!

  • I think opening Mama Maria’s is a wonderful idea! I’m just sorry I would be too far away to visit you being in Oxford in the UK. However, I know it would be an amazing success and an astounding benefit to all that frequent it.

  • Ellen says:

    A Keto restaurant – OMG what a great idea! Please do.

  • Ellen says:

    Open it near DC. Open them all over the place. I have started a book group. We read Food Fix by Mark Hyman. Next we are reading his Pegan diet. Baby steps. My friends and I are pondering how to be supportive of our lifestyle changes. Many comments about how much more cooking we are doing, no eating out, having to prep and plan so much. A night out with a keto menu would be so welcome. I am going to think about this more. Maybe send letters to our local restaurants (I live in a small college town outside of DC) suggesting keto items on the menu.

  • DANIELLE Renee MULLEN says:

    I am not sure what I did wrong. The taste was great but it was like soup. I didn’t even use all of the sauce. 2-28 ounce cans of diced tomatoes and a cup and a half of chicken broth seems like a lot of liquid.

  • Lauren Ruch says:

    Mine was like soup/chili too. I would use half the amount of tomato sauce and maybe skip the broth if I make it again. I simmered the sauce for probably 30 minutes but it was still too much liquid IMO for the recipe. The flavor is very nice. I used ground turkey and turkey breast slices which worked really well flavor wise. Thank you for another great recipe!

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