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Close-up of a portion of Mexican keto chicken casserole on a white marble surface.

Mexican Keto Chicken Casserole

A flavorful low-carb casserole combining tender chicken, vegetables, and melted cheese with Mexican spices for a satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Protein
  • 2 cups cooked chicken, shredded
Vegetables
  • 1 cup cauliflower rice
  • 1/2 cup diced tomatoes
  • 1/2 cup diced bell peppers
  • 1/4 cup diced onions
  • 1 piece jalapeño, seeded and minced
Dairy
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup softened cream cheese
  • 1/4 cup sour cream
  • 1/4 cup chicken broth
Spices & Oils
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper
Other
  • 1 tablespoon olive oil or avocado oil

Method
 

  1. Preheat oven to 375°F (190°C). Sauté onions, bell peppers, and jalapeño in oil for 3-4 minutes.
  2. Add cauliflower rice and cook 4-5 minutes. Mix in diced tomatoes.
  3. Combine chicken, vegetables, cheeses, sour cream, broth, and spices in a bowl. Mix well.
  4. Transfer to a greased baking dish, top with cheese, and bake 20-25 minutes until bubbly and golden.
  5. Garnish with cilantro. Serve warm with optional avocado or sour cream.

Notes

For extra flavor, add a squeeze of lime or extra cilantro before serving.