This keto Mexican chicken casserole is an easy weeknight meal. It is a tasty recipe for when you are craving some Mexican food, but it needs to be keto-friendly and a breeze to prepare.
It’s a delicious casserole meal that the whole family will love!
This low-carb Mexican chicken casserole is packed with all of your favorite Mexican flavors, like chicken, cheese, tomatoes, green chiles, and more.
Plus, it’s easy to make, which is always a bonus. This keto recipe uses leftover rotisserie chicken, allowing you to bring dinner to the table in 30 minutes or less.
Instead of using rice, this casserole uses riced cauliflower, which makes it a perfect keto and low-carb meal.
This keto chicken casserole recipe involves simply layering everything in a baking dish and then baking.
If you are looking for an easy and delicious keto Mexican chicken casserole, this is the recipe for you! It has so much flavor.
This allows you to enjoy Mexican food without worrying about extra carbs.
Be sure to check out our collection of keto chicken recipes for more delicious options.
Keto Mexican Chicken Casserole
You are basically seasoning the shredded chicken with your favorite blend of taco seasoning for an easy keto chicken taco casserole dish.
Making a chicken casserole that is only 7.2 net carbs per serving makes it a great recipe for anyone doing a keto diet.
I hope you make this low-carb Mexican chicken casserole the next time you want to serve a meal the entire family will enjoy.
Trust me, the great flavor of this keto chicken dish is one that even people not on a keto diet will embrace.
Ingredients Needed To Make A Keto Mexican Chicken Casserole
I believe easy recipes are a great way to stay on a low-carb diet.
This keto Mexican chicken casserole is definitely easy to make, and it’s also packed with flavor. This dish is perfect for satisfying your Mexican food cravings without derailing your diet!
Make the recipe part of your meal planning; it’s sure to become a family favorite.
Below are all the ingredients you’ll need to make this chicken Mexican keto chicken casserole. Note that the full printable recipe card is at the bottom of the page.
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
- Half a shredded rotisserie chicken
- Salt
- Black pepper
- Cumin powder
- Chili powder
- Onion powder
- Garlic powder
- Chipotle powder
- Onion, diced
- Green bell pepper, diced
- Can of diced tomatoes and green chiles
- Frozen or prepackaged cauliflower rice
- Shredded cheese, can be cheddar cheese, Monterey Jack, or your favorite Mexican cheese blend
- Chopped cilantro (for garnish)
- Chopped green onions (for garnish)
- Raw jalapeño slices (optional garnish)
Cream Sauce Mixture
- Softened cream cheese, cut into small pieces
- Heavy whipping cream
- Salt
- Black pepper
- Cumin powder
- Chili powder
- Chipotle powder
- Unsalted butter
How To Make Keto Mexican Chicken Casserole
This keto Mexican chicken casserole is definitely simple to make, but don’t let that fool you because it’s also packed with flavor.
This dish is perfect for satisfying your Mexican food cravings without derailing your diet!
To make the casserole, in a large mixing bowl, combine the shredded chicken, salt, pepper, onion powder, garlic powder, cumin powder, chili powder, and chipotle powder.
Set it aside and proceed to make the cream sauce. In a small pot over medium heat, melt the butter, then add the heavy cream and cream cheese pieces with spices.
Cook the sauce until the cream cheese melts and is fully incorporated into the sauce.
How To Assemble A Keto Mexican Chicken Casserole
Next, it’s time to assemble the casserole by adding the shredded chicken to the bottom of the baking dish.
Then, top the chicken with a can of diced tomatoes and chiles, green peppers, and onions.
On top of this, add the cauliflower rice, and then pour the cream sauce over the casserole.
Lastly, top with the shredded cheese and bake for 25–30 minutes, or until the casserole is hot and bubbly and the cheese is golden brown.
Then garnish with your choice of favorite toppings!
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Keto Mexican Chicken Casserole
This keto Mexican chicken casserole is an easy and delicious meal for when you are craving some Mexican food that is keto-friendly and a breeze to prepare. It uses leftover rotisserie chicken and features a cream sauce that has all the Mexican spices we love.
Ingredients
- 1/2 shredded rotisserie chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 3/4 teaspoons onion powder
- 1/2 teaspoons garlic powder
- 1/4 teaspoon chipotle powder
- 1 small onion, diced
- 1 small green bell pepper, diced
- 1 can (10 oz) diced tomatoes and green chiles
- 12 ounce package of frozen cauliflower rice or prepackaged cauliflower rice
- 1 cup shredded Mexican blend cheese
- 2 tablespoons of chopped cilantro (for garnish)
- 2 chopped green onions (for garnish)
- 1 raw jalapeño slices (optional garnish)
Cream Sauce Mixture
- 8 ounces of softened cream cheese, cut into small pieces
- 2 cups of heavy whipping cream
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cumin powder
- 1/4 teaspoon of chili powder
- 1/4 teaspoon of chipotle pepper powder
- 2 tablespoons of unsalted butter
Instructions
- Preheat the oven to 350 degrees.
- Cook the frozen cauliflower rice according to the instructions. If using fresh prepackaged cauliflower rice there is no need to cook first. Set it aside.
- In a large bowl, combine the shredded chicken, salt, pepper, onion powder, garlic powder, cumin powder, chili powder, and chipotle powder. Set it aside.
- Then, proceed to prepare the cream sauce.
- In a small pot over medium heat melt the butter and add the heavy cream and cream cheese pieces, and spices. Cook until the cream cheese melts and is fully incorporated into the sauce.
- Next, assemble the casserole by adding the shredded chicken to the bottom of a buttered 10 x 10-inch baking pan.
- Then, on top of the chicken add the can of diced tomatoes and chiles, green peppers, and onions. Next, add the cooked cauliflower rice and then pour the cream sauce over the casserole.
- Lastly, top with the shredded cheese and bake for 25-30 minutes until the casserole is hot and bubbly and the cheese is golden brown.
- Garnish with sliced jalapenos, cilantro.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze the casserole for up to 3 weeks.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 33.8gSaturated Fat: 21.1gCholesterol: 117mgSodium: 700mgCarbohydrates: 8.3gNet Carbohydrates: 7.2gFiber: 1gSugar: 4.3gProtein: 7.3g
