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Keto Mexican Chicken Casserole is a delicious and cheesy low-carb meal, pictured as a featured image.

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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
  • 9x13 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 9x13 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.