This Keto Mexican Chicken Casserole is a delicious mix of juicy chicken, melted cheese, and vibrant spices that bring all the best flavors of Mexican food into a low-carb, comforting dish. With creamy textures and a little kick from taco seasonings, it’s a great way to enjoy a hearty meal that sticks to your keto goals.
I love making this casserole when I want something filling but easy to prepare. It’s one of those recipes where you toss everything in a dish, pop it in the oven, and come back to a bubbly, cheesy masterpiece. Plus, it’s super flexible—you can add extra veggies or swap out cheese types depending on what you have.
My favorite way to serve it is right out of the oven with a dollop of sour cream and some fresh cilantro on top. It’s comforting and satisfying on a busy weeknight, and it always brings smiles to the table. Give it a try—I think you’ll find it’s a great way to enjoy Mexican flavors without the extra carbs.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken breast is the base. I like using rotisserie chicken for convenience, but grilled or baked chicken shredded by hand works great too.
Salsa: Choose low-carb salsa or make your own with fresh tomatoes, onions, and chili. Avoid store brands with added sugar to keep it keto.
Cheese: Cheddar and Monterey Jack add creaminess and melt beautifully. You can swap with mozzarella or a Mexican cheese blend if preferred.
Sour Cream & Cream Cheese: These add richness and a smooth texture. If you want a dairy-free option, try coconut cream or a nut-based cream cheese.
Green Chilies: Canned mild green chilies add a subtle heat and flavor. Fresh jalapeños can be used if you like it spicier.
Spices: Cumin, chili powder, garlic, and onion powders bring the Mexican flavor. Adjust spice levels to your taste.
How Do I Make This Casserole Creamy and Well-Blended?
The key to a creamy casserole is mixing the wet ingredients well before assembly. Here’s what I do:
- Soften cream cheese first so it mixes smoothly with sour cream and salsa.
- Mix shredded chicken and spices evenly so each bite has balanced flavor.
- Spread the mixture flat in the dish for even cooking.
- Top with shredded cheeses evenly to melt and form a bubbly crust.
Let the casserole sit a few minutes after baking—this helps everything set and makes serving easier without it falling apart.
Equipment You’ll Need
- 9×9-inch baking dish – I like this size because it cooks evenly and isn’t too big or small.
- Mixing bowls – for combining the ingredients easily and thoroughly.
- Measuring cups and spoons – to get the perfect proportions every time.
- Oven mitts – for safe removal from the hot oven.
- Sharp knife and cutting board – if you want to chop fresh cilantro or green chilies.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different protein twist.
- Use pepper jack or pepper jack and mozzarella for a spicier, gooey cheese combo.
- Add sautéed bell peppers or sliced black olives for extra veggies and flavor.
- Stir in a teaspoon of cumin or smoked paprika for a deeper smoky flavor.
Keto Mexican Chicken Casserole
Ingredients You’ll Need:
- 3 cups cooked shredded chicken breast
- 1 cup salsa (choose a low-carb brand or homemade with no sugar)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- ¼ cup cream cheese, softened
- ¼ cup chopped green chilies (canned)
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and around 20-25 minutes to bake. Total time is roughly 35-40 minutes, making it perfect for a quick and satisfying meal.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish so your casserole doesn’t stick.
2. Mix the Ingredients
In a large bowl, combine shredded chicken, salsa, sour cream, softened cream cheese, green chilies, cumin, chili powder, garlic powder, onion powder, and half of the chopped cilantro. Mix well until everything is evenly blended.
3. Assemble the Casserole
Spread the chicken mixture evenly in the prepared baking dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
4. Bake and Serve
Bake uncovered for 20-25 minutes, until the cheese is melted, bubbly, and the casserole is heated through. Let it cool for a few minutes before serving. Garnish with the remaining cilantro. Serve warm, and add keto-friendly toppings like sour cream, avocado slices, or jalapeños if you like.
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave, then shred and use as directed.
Can I Make This Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When ready, bake it as usual, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. Avoid reheating too long to keep the chicken tender.
Can I Add More Vegetables to This Dish?
Definitely! Sautéed bell peppers, zucchini, or mushrooms work great mixed into the chicken before baking. Just be mindful of added carbs if you’re strictly keto.