KETO MEXICAN CHICKEN CASSEROLE AMAZING

Imagine layers of juicy chicken, creamy cheese, and spicy Mexican flavors all baked into one bubbly, comforting dish. This Keto Mexican Chicken Casserole is pure comfort food, but without all the carbs! Get ready to ditch the guilt and dive headfirst into a flavor explosion that will leave you completely satisfied.

What You’ll Need: The Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

For the Casserole:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 bell pepper (any color), chopped
• 1 (10 oz) can diced tomatoes and green chiles (like Rotel), drained
• 1 (4 oz) can diced green chiles, undrained
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro, optional

Let’s Get Cooking: Step-by-Step Instructions

Prepping the Chicken:

1. If your chicken isn’t already cooked, you can bake, boil, or grill it. I often bake mine at 375°F (190°C) for about 20-25 minutes, or until cooked through. You can also use leftover rotisserie chicken to save time!
2. Once the chicken is cooked, shred it using two forks.
3. In a large bowl, toss the shredded chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Make sure the chicken is evenly coated with the spices.

Making the Casserole Filling:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
3. Stir in the diced tomatoes and green chiles and the canned green chiles. Cook for another 2-3 minutes, allowing the flavors to meld.
4. Reduce the heat to low. Add the heavy cream and softened cream cheese to the skillet. Stir until the cream cheese is completely melted and the mixture is smooth and creamy. Don’t worry if it takes a few minutes; just keep stirring!
5. Remove the skillet from the heat and stir in the shredded cheddar cheese, Monterey Jack cheese, and sour cream. Season with salt and pepper to taste.
6. Add the seasoned shredded chicken to the cheese sauce and stir to combine.

Assembling and Baking:

1. Pour the chicken mixture into a greased 9×13 inch baking dish.
2. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
3. Remove from the oven and let it cool for a few minutes before serving.
4. Garnish with chopped cilantro, if desired.

Pro Tips for the Perfect Keto Mexican Chicken Casserole

Okay, friend, let’s talk about those little tweaks that can make your casserole *amazing*.

• Chicken Prep is Key: Don’t overcook your chicken! Dry chicken will ruin the whole dish. Using a meat thermometer is a lifesaver. Aim for an internal temperature of 165°F (74°C).
• Spice It Up (or Down): This recipe has a mild kick, but feel free to adjust the spices to your liking. Add a pinch of cayenne pepper for extra heat, or use a milder blend of green chiles.
• Cheese, Please!: I love the combination of cheddar and Monterey Jack, but you can use any cheese that melts well. Pepper jack would add a nice spicy touch!
• Don’t Skip the Sour Cream: The sour cream adds a tanginess that balances the richness of the cheese. If you don’t have sour cream, you can use Greek yogurt as a substitute.
• Preventing a Watery Casserole: Draining the diced tomatoes and green chiles is crucial to prevent a watery casserole. Nobody wants that!
• Let it Rest: Letting the casserole rest for a few minutes after baking allows the cheese to set slightly, making it easier to serve.

Variations to Make It Your Own

This Keto Mexican Chicken Casserole is delicious as is, but it’s also a blank canvas for your culinary creativity! Here are a few ideas to get you started:

• Add Veggies: Throw in some chopped zucchini, mushrooms, or spinach for extra nutrients and flavor.
• Make It Spicy: Add a chopped jalapeno or a few dashes of hot sauce to the chicken mixture.
• Use Different Proteins: Substitute the chicken with ground beef, ground turkey, or shredded pork.
• Top It Off: Sprinkle with crushed pork rinds for a crispy topping.
• Add a layer of Cream Cheese “Noodles”: Some people will soften cream cheese, mix with an egg, and bake to make a kind of low carb “noodle” layer.

Serving Suggestions: Complete the Meal

This casserole is delicious on its own, but here are a few serving suggestions to complete your meal:

• Avocado Slices: Add some healthy fats and creamy texture with sliced avocado.
• Salsa: Top with your favorite salsa for extra flavor and spice.
• Guacamole: Because who doesn’t love guacamole?
• Cauliflower Rice: Serve over cauliflower rice for a complete and satisfying meal.
• Side Salad: A simple green salad with a light vinaigrette is a refreshing side dish.

Keto-Friendly and Macro-Friendly!

This Keto Mexican Chicken Casserole is not only delicious but also fits perfectly into a ketogenic lifestyle. It’s packed with protein and healthy fats, while being low in carbohydrates. A typical serving contains approximately:

• Calories: 450-550
• Net Carbs: 5-7 grams
• Protein: 30-40 grams
• Fat: 30-40 grams

Remember that these values are estimates and may vary depending on the specific ingredients you use. Always track your macros to ensure you’re staying within your ketogenic goals.

More Keto Comfort Food You’ll Love

If you’re a fan of this Keto Mexican Chicken Casserole, you’ll definitely want to check out some of my other favorite keto-friendly comfort food recipes. They’re all easy to make, packed with flavor, and perfect for satisfying your cravings without derailing your diet!

• Craving something creamy and cheesy? Then you need to try my Creamy Keto Green Chili Chicken. It’s got that same comforting vibe as this casserole, but with a different flavor profile that’s equally addictive.
• If you’re in the mood for some spice, the Jalapeno Popper Chicken Casserole is the answer. It’s got all the flavors of a jalapeno popper, but in a convenient casserole form.
• For a lighter but equally satisfying option, check out my High Protein White Chicken Chili. It’s hearty, flavorful, and packed with protein to keep you feeling full and satisfied. Or try Mexican Street Corn White Chicken Chili for a unique twist!
• And if you’re craving enchiladas, don’t miss my White Chicken Enchiladas, or for a slightly different flavor profile, my Chicken Enchiladas.

Storing and Reheating

Storing:

Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container. Make sure to let the casserole cool completely before storing it.

Reheating:

You can reheat the casserole in the oven or microwave. For the oven, preheat to 350°F (175°C) and bake for 15-20 minutes, or until heated through. For the microwave, heat in 1-minute intervals until heated through, stirring in between.

Final Thoughts: Embrace the Keto Mexican Flavor!

So there you have it – a Keto Mexican Chicken Casserole that’s easy to make, packed with flavor, and perfect for a satisfying keto-friendly meal. I hope you enjoy this recipe as much as I do! Don’t be afraid to experiment with different variations and make it your own. Happy cooking, and buen provecho!

Keto Mexican Chicken Casserole

This Keto Mexican Chicken Casserole is a comforting and flavorful dish packed with juicy chicken, creamy cheese, and spicy Mexican flavors. It’s a low-carb alternative to traditional casseroles, perfect for a satisfying and guilt-free meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican-American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 medium onion, chopped
• 1 bell pepper any color
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro, optional

Equipment

• Large bowl
• Two forks
• Large Skillet
• 9×13 inch baking dish
• Oven
• Measuring spoons
• Measuring cups
• Knife
• Cutting board
• Spatula

Method

 

1. Preheat your oven to 375°F (190°C).
2. If your chicken isn’t already cooked, bake, boil, or grill it until cooked through. Shred the cooked chicken using two forks.
3. In a large bowl, toss the shredded chicken with 1 tbsp olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
5. Stir in the diced tomatoes and green chiles and the canned green chiles. Cook for another 2-3 minutes.
6. Reduce the heat to low. Add the heavy cream and softened cream cheese to the skillet. Stir until the cream cheese is completely melted and the mixture is smooth and creamy.
7. Remove the skillet from the heat and stir in the shredded cheddar cheese, Monterey Jack cheese, and sour cream. Season with salt and pepper to taste.
8. Add the seasoned shredded chicken to the cheese sauce and stir to combine.
9. Pour the chicken mixture into a greased 9×13 inch baking dish.
10. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
11. Remove from the oven and let it cool for a few minutes before serving.
12. Garnish with chopped cilantro, if desired.

Notes

For best results, drain the diced tomatoes and green chiles well to prevent a watery casserole. You can substitute the cheddar and Monterey Jack cheese with other cheeses that melt well, such as pepper jack. Store leftovers in the refrigerator for up to 3-4 days in an airtight container. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave in 1-minute intervals. Add a pinch of cayenne pepper for extra heat, or use a milder blend of green chiles. Sour cream can be substitued with Greek yogurt.