This Keto Mexican Chicken Casserole is a delicious, creamy, and cheesy dish packed with tender shredded chicken, flavorful spices, and fresh veggies. It’s got all the bold Mexican flavors you love, like cumin and chili powder, combined with melty cheese and a little kick of heat. The best part is that it’s low-carb and perfect for anyone following a keto lifestyle.
I love making this casserole on busy weeknights because it comes together easily and bakes up into a comforting dinner everyone enjoys. I usually use rotisserie chicken to save time, and I always add extra cheese on top to get that golden, bubbly finish that makes it so satisfying. Plus, it’s great for meal prep because the leftovers taste even better the next day.
One of my favorite ways to serve this casserole is with a dollop of sour cream and some fresh chopped cilantro on top. It adds a nice cool contrast to the warm, spicy flavors of the dish. Whenever I make this, it’s always a hit with family and friends, especially if they’re fans of Mexican-inspired food. I find it’s a great recipe to keep on hand for tasty, low-carb comfort food that doesn’t feel like a compromise.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is my go-to for ease and flavor. If you don’t have any, poached or baked chicken breasts work well too. Just shred after cooking.
Cheese: Sharp cheddar adds a nice tang and melts beautifully. Feel free to swap mozzarella for Monterey Jack or pepper jack for extra spice.
Sour Cream & Cream Cheese: These add creaminess and a bit of tang. Greek yogurt could be a lower-fat substitute, though it impacts texture slightly.
Salsa Verde: This bright, tangy sauce brings zest to the casserole. If unavailable, use any low-carb salsa or even diced green chilies for a milder kick.
Spices: Chili powder and cumin are essential for that classic Mexican flavor. Adjust amounts to your taste, or add a dash of cayenne for more heat.
How Do You Get a Creamy, Well-Baked Casserole Every Time?
The secret lies in mixing your wet and dry ingredients fully and baking uncovered. Follow these tips:
- Combine cream cheese, sour cream, and heavy cream first until smooth, then add chicken and cheese for even mixing.
- Spread the mixture evenly in the dish to ensure uniform baking.
- Don’t cover while baking—this helps develop a golden, slightly crisp cheese top.
- Let the casserole rest after baking; this helps it firm up and makes it easier to slice.
Using a 9×13 dish works well for even cooking, but a slightly smaller dish can make it thicker—just increase baking time slightly.
Equipment You’ll Need
- 9×13 inch baking dish – I like it because it’s the perfect size for even baking and easy to serve.
- Large mixing bowl – makes it simple to combine all ingredients quickly.
- Measuring cups and spoons – for precise spice and ingredient measurements.
- Stirring spoon or spatula – helps mix everything thoroughly and spread evenly.
- Oven – essential for baking and getting that bubbling, golden top.
Flavor Variations & Add-Ins
- Protein swap: Use cooked ground beef or turkey instead of chicken for a different flavor profile.
- Cheese options: Try Pepper Jack or Pepper Jack for some extra spice or a blend of Mexican cheeses for richer flavor.
- Veggie boost: Add diced bell peppers, sliced jalapeños, or chopped spinach for more texture and nutrients.
- Spice it up: Mix in a pinch of cayenne or hot sauce if you like more heat in your dish.
Keto Mexican Chicken Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup salsa verde (or your favorite low-carb salsa)
- 1/2 cup heavy cream
Spices and Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro or parsley, chopped (optional garnish)
Time Needed
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow an extra 5 minutes to cool before serving. All together, you’re looking at around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. Mix the Chicken and Cheese Base:
In a large mixing bowl, combine the cooked shredded chicken, 1 cup of cheddar cheese, shredded mozzarella, sour cream, softened cream cheese, salsa verde, and heavy cream. Stir well until all ingredients are evenly mixed.
3. Add the Seasonings:
Sprinkle in chili powder, ground cumin, garlic powder, smoked paprika, onion powder, salt, and black pepper. Mix thoroughly to make sure the flavors are well incorporated.
4. Assemble the Casserole:
Transfer the mixture into your prepared baking dish and spread it out in an even layer. Then, sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
5. Bake and Serve:
Bake the casserole uncovered for 20-25 minutes, until it’s hot and bubbly with a melted, lightly browned cheese top. Remove it from the oven and let it cool for about 5 minutes to set. Garnish with chopped fresh cilantro or parsley if you like. Serve warm, and enjoy!
Can I Use Frozen Chicken for This Casserole?
Yes! Just be sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use a quick cold water bath, then pat dry to avoid extra moisture.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, 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 oven or microwave, stirring occasionally for even warming.
Can I Add Vegetables to This Recipe?
Definitely! Feel free to mix in chopped bell peppers, jalapeños, or spinach for extra flavor and nutrients without adding many carbs.
