This Keto Mexican Chicken Casserole is a tasty and hearty dish that blends tender chicken, creamy cheese, and just the right kick of Mexican spices. It’s the kind of meal that fills the kitchen with amazing smells and promises something satisfying in every bite. The combination of gooey melted cheese and flavorful chicken makes it a real crowd-pleaser, especially if you’re sticking to a low-carb lifestyle.
I love making this casserole because it’s so easy to pull together, and I usually have all the ingredients on hand. The best part is that it’s a one-dish meal, so less cleanup and more time to enjoy. Whenever I’m short on time but still want something wholesome and tasty, this is my go-to recipe. Plus, it reheats really well, so it’s perfect for leftovers or meal prep.
My favorite way to serve this casserole is with a dollop of sour cream and a sprinkle of fresh cilantro on top. Adding some avocado slices on the side makes it even better. It’s great for family dinners or casual get-togethers, and I always notice how everyone loves the mix of creamy, cheesy goodness and the subtle Mexican flavors. Give it a try—you might just find your new favorite comfort food!
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken to save time, but leftover or freshly cooked shredded chicken works great too. It keeps the casserole moist and flavorful.
Cheese: A mix of cheddar, Monterey Jack, and mozzarella gives great flavor and meltiness. If you need, you can swap Monterey Jack with Colby or even a Mexican cheese blend.
Cream cheese & Sour cream: These add creaminess and richness. Greek yogurt can be a lower-fat substitute for sour cream if you prefer.
Spices: Cumin, chili powder, and smoked paprika bring classic Mexican flavors. Feel free to adjust spice levels or add cayenne if you want more heat.
Vegetables: Bell peppers and olives add texture and color. You can swap olives with sliced jalapeños if you want a spicier kick.
How Can I Make Sure the Casserole Is Creamy without Being Runny?
Keeping the right texture is key. Here’s what I do:
- Use cream cheese and sour cream well softened and blended to avoid lumps.
- Drain any canned tomatoes well to prevent excess liquid.
- Mix the chicken and veggies thoroughly with the creamy base before baking.
- Bake uncovered so some moisture evaporates, avoiding sogginess.
- Let the casserole rest for a few minutes after baking, which helps it set.
Equipment You’ll Need
- 9×13-inch baking dish – I prefer this size because it fits everything nicely and bakes evenly.
- Mixing bowls – for combining the chicken, veggies, and creamy sauces easily.
- Measuring spoons and standard cups – to get the spices and ingredients just right.
- Sharp knife and cutting board – handy for chopping vegetables and cilantro.
- Stirring spoon or spatula – for mixing everything smoothly before baking.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground beef or turkey for a different protein flavor.
- Add roasted corn kernels or diced zucchini to boost veggie variety and texture.
- Spice it up with more chili powder or diced jalapeños for extra heat.
- Use pepper jack cheese instead of Monterey Jack for a spicy kick and gooey melting.
Keto Mexican Chicken Casserole
Ingredients You’ll Need:
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup diced tomatoes (or canned diced tomatoes, drained)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sliced black olives
- ½ cup diced red bell pepper
- ¼ cup chopped fresh cilantro (plus more for garnish)
- ¼ cup chopped green onions
- ½ cup sour cream
- ½ cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1 jalapeño, finely diced (for heat)
Time Needed:
This casserole takes about 15 minutes to prepare and 20-25 minutes to bake, making for a total of roughly 40 minutes from start to finish. It’s a quick and simple meal that’s perfect for busy nights!
Step-by-Step Instructions:
1. Preheat and Prepare Ingredients
Start by preheating your oven to 375°F (190°C). While the oven heats, gather all your ingredients. Make sure the cream cheese is softened so it mixes smoothly later on.
2. Mix Chicken and Veggies
In a large bowl, combine the shredded chicken, diced tomatoes, diced red bell pepper, black olives, chopped cilantro, and green onions. Mix them evenly to combine all the fresh flavors.
3. Make the Creamy Sauce
In a separate bowl, beat together the sour cream and softened cream cheese until smooth and creamy. This creamy base will keep the casserole nice and moist.
4. Combine Everything
Add the sour cream and cream cheese mixture into the chicken and veggie bowl. Stir everything together thoroughly. Sprinkle in the cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well so the spices spread evenly throughout.
5. Assemble the Casserole
Drizzle olive oil over the bottom of your baking dish to keep things from sticking. Spread the chicken mixture evenly in the dish. Then sprinkle the shredded cheddar, Monterey Jack, and mozzarella cheeses evenly over the top.
6. Bake to Perfection
Place the casserole in your preheated oven and bake uncovered for 20 to 25 minutes. You’ll know it’s done when the cheese is melted, bubbly, and just starting to turn golden.
7. Let It Rest and Serve
Take the casserole out and let it cool for about 5 minutes to let everything set up nicely. Garnish with extra fresh cilantro before serving. For an extra touch, add a dollop of sour cream or some avocado slices on the side.
Can I Use Frozen Chicken for This Casserole?
Yes, you can use frozen chicken! Just be sure to fully thaw it in the fridge overnight and pat it dry before shredding to avoid extra moisture in the casserole.
How Can I Make This Recipe Spicier?
Add finely diced jalapeño or increase the chili powder amount. You can also sprinkle some cayenne pepper into the spice mix for an extra kick.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole a day ahead, cover tightly with foil, and refrigerate. Bake it just before serving, adding a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, stirring occasionally for even heating.
