This Keto Mexican Chicken Casserole is a delicious and hearty dish that’s packed with bold flavors and just the right amount of spice. It features tender shredded chicken baked with cheese, tomatoes, and a mix of Mexican seasonings, all coming together in a creamy, comforting casserole. The best part? It’s low carb and perfect for anyone following a keto lifestyle.
I love making this casserole when I want a meal that’s both satisfying and simple to prepare. I usually mix in plenty of shredded cheese and a bit of sour cream to keep it nice and creamy. It’s one of those dishes that feels like a warm hug on a plate — and it always gets raves from family and friends, even those who aren’t on keto.
My favorite way to serve it is with a fresh side of avocado slices or a crisp green salad to add a bit of brightness. This casserole reheats beautifully too, making it great for leftovers or meal prep. Whenever I make it, it feels like a little fiesta in the kitchen that we can all enjoy together.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken works great for quick prep, but you can use leftover cooked chicken or even poached chicken breasts. Just shred it finely for even mixing.
Salsa: Use sugar-free salsa to keep it keto-friendly. If you can’t find it, make your own simple salsa with chopped tomatoes, onions, and spices.
Cheese: Cheddar and Monterey Jack bring great melting quality and flavor. If you want a different twist, try using mozzarella or pepper jack for some extra spice.
Sour Cream: Adds creaminess and tang. Greek yogurt is a good low-carb substitute if you want a lighter option.
Green Chilies: Optional but add a mild kick. You can skip or replace with jalapeños for more heat.
How Do I Get the Perfect Cheesy Bake without Drying Out the Chicken?
The key to a moist, cheesy casserole is balancing the wet and dry ingredients and baking just until the cheese melts and bubbles.
- Mix the sour cream and salsa well with the chicken so it stays juicy.
- Layer cheese between and on top of the chicken mixture to keep moisture in.
- Check the casserole around 20 minutes to avoid overbaking.
- Let it cool for a few minutes after baking to let the cheese set, making it easier to slice.
Equipment You’ll Need
- 9×9-inch baking dish – I like it because it’s the perfect size to hold all the layers evenly.
- Large mixing bowl – makes combining the ingredients quick and simple.
- Spoon or spatula – for mixing the chicken mixture thoroughly.
- Measuring cups and spoons – keep everything precise for the best results.
- Baking sheet (optional) – if you want to toast or crisp up some extras like chips or toppings alongside.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different protein flavor.
- Add black beans or diced zucchini to boost fiber and veggie content.
- Mix in crushed keto-friendly tortilla chips or cheese crisps on top for extra crunch.
- Use pepper jack or pepperoni slices instead of traditional cheese for a spicy kick.
Keto Mexican Chicken Casserole Recipe
Ingredients You’ll Need:
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup salsa (sugar-free)
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped green chilies (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
How Much Time Will You Need?
You’ll spend about 10 minutes mixing and assembling, then bake the casserole for 20-25 minutes until the cheese melts and bubbles. Allow a few minutes to cool before serving. Altogether, plan for around 35 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare
Set your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish so the casserole doesn’t stick.
2. Mix the Filling
In a large bowl, combine the shredded chicken, salsa, sour cream, chopped green chilies (if you’re using them), cumin, chili powder, garlic powder, onion powder, and salt and pepper. Stir everything together until the mixture is well blended.
3. Layer the Casserole
Spread half of the chicken mixture evenly into the baking dish. Sprinkle half of the cheddar and Monterey Jack cheese over the chicken. Next, add the remaining chicken mixture and spread it out evenly. Finally, top everything with the rest of the cheese.
4. Bake and Serve
Put the dish in the oven and bake for 20-25 minutes. When the cheese is melted and bubbly, it’s ready! Let the casserole sit for a few minutes to cool down a bit. Before serving, garnish with chopped fresh cilantro and avocado slices for extra flavor and creaminess.
Can I Use Frozen Chicken for This Casserole?
Yes! Just be sure to thaw it completely in the fridge overnight and drain any excess moisture before shredding. This prevents the casserole from becoming watery.
Can I Make This Recipe Ahead of Time?
Absolutely! You can assemble the casserole and refrigerate it for up to 24 hours before baking. 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 microwave or oven until warmed through.
Can I Substitute the Cheeses?
Definitely! Cheddar and Monterey Jack are great melters, but you can swap for mozzarella, pepper jack, or a blend you prefer. Just keep the total cheese amount the same for that creamy texture.
