This Mexican Keto Chicken Casserole is a hearty mix of tender chicken, creamy cheese, and a perfect blend of spices that bring all the warm flavors of Mexican cuisine to your keto-friendly plate. It’s packed with vibrant ingredients like bell peppers, jalapeños, and a rich sauce that keeps everything juicy and delicious.
I love making this casserole when I want comfort food without the carbs. It’s one of those dishes where everything cooks together in one pan, and the cheesy topping gets golden and bubbly, which always makes me happy. Plus, I like to add a little extra avocado on top once it’s out of the oven—that fresh creaminess really balances the spices.
When I serve this casserole, I often pair it with a simple green salad or some crunchy pork rinds on the side for a fun texture contrast. It’s a meal that feels special but is super easy to throw together, making it perfect for busy weeknights when you want something satisfying without extra fuss.
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken saves time. Rotisserie chicken works great, but leftovers from any cooked chicken will do perfectly.
Cauliflower Rice: This is your low-carb “rice” here. Fresh or frozen cauliflower rice both work well. If not available, finely chopped broccoli could be an interesting swap for variety.
Mexican Blend Cheese: The mix of cheddar and Monterey Jack adds great melt and flavor. You can swap for mozzarella or even pepper jack if you like a bit more spice.
Spices (Chili Powder & Cumin): These give the dish its Mexican flavor. If you like it smokier, add smoked paprika or chipotle powder.
Jalapeño: Optional but adds a nice kick. Leaving the seeds out tones down the heat if you prefer milder flavors.
How Can You Make the Casserole Extra Creamy and Flavorful?
The cream cheese and sour cream play a big role in making this casserole smooth and rich. Here’s how to get it just right:
- Soften the cream cheese before mixing to avoid lumps—microwave for 15 seconds if needed.
- Combine sour cream and cream cheese with chicken broth to loosen the mixture, creating a creamy sauce that coats everything well.
- Mix the spices into the creamy base so the flavors spread evenly throughout the dish.
- Don’t overcook cauliflower rice on the stovetop; it should be tender but not mushy to keep the casserole texture nice.
- Top with cheese evenly so it melts and browns nicely—this gives a lovely golden crust.
Equipment You’ll Need
- Oven-safe baking dish – I like a 9×9-inch dish because it’s the perfect size for even baking and easy to serve.
- Large skillet – for sautéing the vegetables and warming the cauliflower rice; a non-stick one makes cleanup easier.
- Mixing bowls – to combine your ingredients smoothly before baking.
- Measuring spoons and cups – for accurate spices and liquids.
- Grater – if you’re shredding your own cheese or vegetables, a good grater makes the job quick.
Flavor Variations & Add-Ins
- Switch up the protein: use cooked ground beef or turkey for a different flavor. It’s hearty and adds a different texture.
- Cheese options: swap Mexican blend for pepper jack or pepperoni cheese if you like extra spice or a smoky touch.
- Add veggies: stir in sautéed zucchini, spinach, or corn (low-carb if you stick to small amounts) for extra nutrition and flavor.
- Spice it up: sprinkle in some cayenne pepper or hot sauce if you want more heat.
Mexican Keto Chicken Casserole
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded
- 1 cup cauliflower rice (to keep it keto and mimic rice texture)
- 1/2 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup diced bell peppers (red or green)
- 1/4 cup diced onions
- 1 jalapeño, seeded and minced (optional for heat)
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- 1 tablespoon olive oil or avocado oil
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and cooking on the stove, plus 20-25 minutes baking time. In total, expect about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add diced onions, bell peppers, and jalapeño, and cook for 3-4 minutes until the veggies are softened.
2. Cook the Cauliflower Rice and Tomatoes:
Add the cauliflower rice to the skillet and cook for another 4-5 minutes until tender. Stir in the diced tomatoes, mixing well to combine.
3. Mix the Chicken and Creamy Sauce:
In a large bowl, combine the shredded chicken, sautéed vegetables with cauliflower rice, cream cheese, sour cream, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Stir everything until smooth and well mixed.
4. Bake the Casserole:
Transfer the mixture into a greased baking dish and spread it out evenly. Sprinkle the shredded Mexican blend cheese across the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
5. Garnish and Serve:
Remove the casserole from the oven and garnish with fresh cilantro leaves. Serve warm, and if you like, add avocado slices or a dollop of sour cream on top for an extra creamy touch.
Can I Use Frozen Cauliflower Rice for This Recipe?
Yes, frozen cauliflower rice works well! Just thaw it completely and drain any excess moisture before cooking to avoid a soggy casserole.
How Can I Make This Recipe Dairy-Free?
To make it dairy-free, substitute cream cheese and sour cream with coconut cream or cashew cream. Use a dairy-free cheese alternative that melts well to keep the creamy texture.
Can I Prepare the Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day ahead, cover it tightly, and store it in the fridge. Bake it fresh when ready, adding a few extra minutes to the baking time if it’s cold from the fridge.
What’s the Best Way to 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 to maintain the creamy texture.