This Keto Mexican Chicken Casserole is a tasty, low-carb dish packed with shredded chicken, melted cheese, and flavorful spices like cumin and chili powder. It’s got that classic Mexican taste with a creamy texture and just the right amount of spice, all topped with gooey cheese that makes it super comforting.
I love making this casserole when I want something hearty but still sticking to my keto goals. It’s so easy to throw together, and the chicken stays moist and tender while soaking up the bold flavors. Sometimes I add a little extra jalapeño if I’m feeling like a bit more heat, and it always turns out great.
My favorite way to serve it is with a dollop of sour cream and some fresh cilantro on top. It’s like a warm, cheesy hug on a plate that everyone at the table enjoys. Plus, leftover casserole tastes even better the next day, making it perfect for easy lunches or quick dinners during the week.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken works great for ease and flavor, but boiled or baked chicken breast is perfect too. Leftover chicken helps save time and adds convenience.
Salsa Verde: This adds tang and spice. If unavailable, use regular green salsa or mild tomato salsa. For low sodium, choose fresh homemade salsa.
Sour Cream: It gives creaminess and slight tang. Greek yogurt is a good low-carb substitute if you want a lighter option.
Cheddar Cheese: Sharp cheddar melts well and adds bold flavor. You can swap with Monterey Jack or mozzarella for a milder taste.
How Do I Make Sure the Casserole Stays Moist and Flavorful?
Getting a tender, juicy casserole means mixing well and layering thoughtfully. Follow these tips:
- Combine spices evenly with chicken and salsa to spread flavor through every bite.
- Layer half the mixture, then cheese, then the rest—this helps cheese melt throughout, locking in moisture.
- Don’t overbake; 20-25 minutes is enough to melt cheese and heat through without drying.
- Rest a few minutes before serving to let juices settle, making slices cleaner and more flavorful.
Equipment You’ll Need
- 9×9-inch baking dish – I like this size for even cooking and easy serving.
- Mixing bowls – useful for combining the chicken and sauce ingredients thoroughly.
- Measuring spoons and cups – keep things accurate, especially with spices and liquids.
- Oven mitts – important for handling the hot dish safely.
- Shredding tool or forks – quick and easy way to shred cooked chicken without fuss.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for variety and extra protein.
- Add sautéed bell peppers or jalapeños for crunch and extra spice.
- Try a mix of cheeses like Monterey Jack, pepper jack, or a sprinkle of queso fresco for new flavors.
- Stir in chopped black olives or a squeeze of lime before baking to boost the flavor moment.
Keto Mexican Chicken Casserole
Ingredients You’ll Need:
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup salsa verde (green salsa)
- ½ cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded sharp cheddar cheese
- ¼ cup chopped fresh cilantro (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, and 20-25 minutes to bake. You’ll spend just a little time mixing the flavorful chicken filling, assembling the casserole, then baking until the cheese is melted and bubbly. A quick rest before serving makes it perfect to enjoy warm and satisfying.
Step-by-Step Instructions:
1. Preheat and Prepare Your Dish:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish to keep the casserole from sticking and make serving easier.
2. Mix the Chicken Filling:
In a large bowl, combine the shredded chicken, salsa verde, sour cream, cumin, chili powder, garlic powder, onion powder, and salt and pepper. Stir well so the spices and salsa blend evenly throughout the chicken, creating a flavorful mix.
3. Assemble Layers:
Spread half of the chicken mixture evenly into the bottom of your prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese on top. Then add the rest of the chicken mixture, spreading it out evenly. Finally, top with the remaining 1 cup of shredded cheddar cheese to create a cheesy layer that will melt perfectly.
4. Bake and Serve:
Bake the casserole in your preheated oven for 20-25 minutes until the cheese on top is fully melted and bubbly. Once done, remove it from the oven and let it rest for a few minutes. Sprinkle freshly chopped cilantro over the top for a fresh finish. Serve warm, with optional sour cream or avocado slices for extra creaminess. Enjoy your delicious, keto-friendly Mexican chicken casserole!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to thaw the chicken completely before shredding and mixing. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker prep.
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 it’s chilled.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or oven until warmed through.
What Can I Serve with This Keto Mexican Chicken Casserole?
This casserole is delicious on its own, but you can also serve it with a side of steamed veggies, cauliflower rice, or a crisp green salad to keep things low-carb and fresh.
