This Keto Mexican Chicken Casserole is a delicious, low-carb meal packed with tender chicken, melted cheese, and bold Mexican flavors. It combines savory spices, creamy cheese, and fresh veggies for a comforting dish that’s both satisfying and easy to make. The best part is that it’s perfect for anyone watching their carbs but still craving something tasty and filling.
I love making this casserole on busy weeknights because it comes together quickly and always pleases everyone at the table. I usually use shredded chicken from a rotisserie bird to save time, and I sprinkle extra cheese on top to get that golden crust that everyone loves. Adding a little jalapeño gives it a nice kick, but you can skip it if you prefer things milder.
My favorite way to serve this casserole is with a dollop of sour cream and some fresh avocado slices. It’s like bringing together all the flavors of a Mexican feast in one simple, comforting dish. Every time I make this, it’s gone in a flash, and I always find myself thinking about when I’ll make it again!
Key Ingredients & Substitutions
Shredded Chicken: Using rotisserie chicken saves time and adds flavor. You can also poach or bake chicken breasts and shred them yourself.
Cheese: Sharp cheddar and Monterey Jack melt nicely and add great taste. You can swap Monterey Jack for mozzarella or pepper jack for a spicier kick.
Cream Cheese & Sour Cream: These give the casserole its creamy texture. For dairy-free options, try coconut cream or cashew-based sour cream alternatives.
Green Bell Pepper & Onions: These veggies add crunch and freshness. If you don’t like bell peppers, try using zucchini or jalapeños for more heat.
Spices: Chili powder, cumin, and smoked paprika give the dish its Mexican flavor. Adjust quantities based on your heat preference or add a pinch of cayenne for extra spice.
How Do You Get a Creamy, Flavorful Sauce for This Casserole?
The sauce is key to making this casserole dreamy and rich. Here’s how to get it just right:
- Start by sautéing onions and bell peppers until soft to release their natural sweetness.
- Add your tomatoes and spices, cooking for a few minutes so flavors combine and the mixture smells aromatic.
- Lower the heat and stir in cream cheese and sour cream slowly, mixing until smooth—this prevents lumps.
- Add the shredded chicken and coat it well with the creamy sauce before baking.
Taking your time to cook and combine these layers of flavor makes the casserole taste much better than just mixing everything raw. This method helps balance richness with bold spices and fresh veggies.
Equipment You’ll Need
- 9×9-inch baking dish – I like this size because it’s perfect for the casserole and cooks evenly.
- Large skillet – makes sautéing the veggies easy and quick.
- Wooden spoon or spatula – helps stir the sauce and mix ingredients smoothly.
- Measuring spoons and cups – for precise seasoning and ingredient portions.
- Knife and cutting board – for chopping vegetables and herbs.
Flavor Variations & Add-Ins
- Add cooked bacon or chorizo for extra smoky, meaty flavor.
- Stir in chopped jalapeños or hot sauce if you like more heat.
- Use pepper jack cheese instead of Monterey Jack for a spicy kick.
- Mix in roasted corn or black olives for additional texture and flavor.
How to Make Keto Mexican Chicken Casserole
Ingredients You’ll Need:
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup diced green bell pepper
- 1 cup diced tomatoes (canned or fresh, drained if canned)
- ½ cup diced onions
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup cream cheese, softened
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp onion powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 25 minutes for baking. So, you’ll spend roughly 35 minutes from start to serving—a fast and tasty keto-friendly dinner!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or similar casserole pan so the casserole won’t stick.
2. Cook the Veggies:
In a large skillet, heat the olive oil over medium heat. Add diced onions and green bell pepper, and sauté until they soften up nicely, about 5 minutes.
3. Add Seasonings and Tomatoes:
Stir in the diced tomatoes, chili powder, cumin, garlic powder, smoked paprika, onion powder, salt, and pepper. Let everything cook together for 2 to 3 minutes, blending those delicious flavors.
4. Make it Creamy:
Turn the heat down to low. Add the cream cheese and sour cream, stirring constantly until the mixture is smooth and creamy.
5. Mix in Chicken:
Add your shredded chicken to the skillet. Stir well so each piece is coated in the flavorful sauce.
6. Bake Time:
Pour the chicken mixture into your prepared baking dish, spreading it out evenly. Sprinkle the cheddar and Monterey Jack cheeses over the top.
Place it in the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbly, and golden.
7. Serve and Enjoy:
Let the casserole cool just a bit after pulling it from the oven. Sprinkle chopped fresh cilantro on top for a fresh burst of flavor.
Serve as is or add a scoop of sour cream, some avocado slices, or your favorite keto-friendly sides.
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to fully thaw the chicken before shredding. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave. Pat dry any excess moisture to keep the casserole from becoming watery.
Can I Substitute the Cream Cheese or Sour Cream?
You can swap cream cheese with mascarpone or Greek yogurt for a lighter option. For sour cream, plain full-fat Greek yogurt works well too and keeps it creamy while staying keto-friendly.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through to preserve the creamy texture.
Can I Add Other Vegetables to the Casserole?
Absolutely! Feel free to toss in chopped zucchini, mushrooms, or even jalapeños for extra flavor and texture. Just sauté them with the onions and peppers before adding the other ingredients.
