Keto Mexican Chicken Casserole is a tasty, low-carb dish that’s full of comforting flavors and a little bit of spice. It combines tender chicken, creamy cheese, and classic Mexican spices all baked together into one satisfying casserole. The textures are great, with melty cheese on top and juicy chicken inside, making it a real crowd-pleaser.
I love making this casserole on busy weeknights when I want something easy but filling. It’s great because it uses simple ingredients that you probably already have in your kitchen, and it doesn’t take long to put together. Plus, it keeps really well for leftovers, which means I can grab a quick lunch the next day without any fuss.
My favorite way to serve this casserole is with a handful of fresh cilantro and a dollop of sour cream on top. It adds a nice fresh touch and balances the rich, cheesy flavors perfectly. If you want a little extra crunch, some chopped avocado or a squeeze of lime really takes it over the top. I’m pretty sure once you try it, this dish will become one of your new favorites too!
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken is the base here. Leftover rotisserie chicken works great, saving time and adding flavor. You can also use shredded turkey if preferred.
Cheeses: Cream cheese and sour cream make the casserole creamy, while cheddar and Monterey Jack add the perfect melt and mild flavor. If you want, try mozzarella or pepper jack for a little spice.
Diced Tomatoes: They add juicy freshness. Make sure to drain excess liquid to keep the casserole from getting soggy. You can use canned diced tomatoes or fresh ones.
Taco Seasoning & Spices: The seasoning gives it that Mexican flavor kick. Store-bought mixes are convenient, but homemade with chili powder, paprika, cumin, and garlic powder works well too.
Cilantro & Jalapeños: Fresh cilantro on top offers a bright finish. If you don’t like cilantro, parsley is a good swap. Jalapeños add heat, but you can leave them out or use milder peppers if sensitive to spice.
How Can I Get Creamy Layers Without Making It Runny?
Balancing the creamy elements without turning your casserole runny is key. Here’s how I keep it just right:
- Drain Tomatoes Well: Before adding diced tomatoes, drain any watery juice to prevent excess moisture.
- Softened Cream Cheese: Mix softened (not melted) cream cheese with sour cream for smoothness. It blends better and thickens the layers.
- Even Layering: Spread the chicken and creamy mixture in thin, even layers to help the bake hold its shape.
- Bake Uncovered: Baking without covering lets moisture evaporate, so the casserole sets nicely and the cheese turns golden.
- Rest Before Serving: Let it sit for 5 minutes after baking to firm up and make slicing easier.
Equipment You’ll Need
- 9×9-inch baking dish – It’s the perfect size to hold all the layers without overflowing.
- Large mixing bowls – For mixing the chicken with spices and the creamy cheese mixture separately.
- Mixing spoon or spatula – Easy to combine and spread ingredients smoothly.
- Measuring cups and spoons – To measure seasonings, cheeses, and liquids accurately.
- Oven – Preheats quickly and bakes the casserole evenly.
- Knife and cutting board – For chopping cilantro, green onions, and optional jalapeños.
Flavor Variations & Add-Ins
- Vary the Protein: Use cooked ground beef, turkey, or even cauliflower rice for a different twist.
- Cheese Choices: Mix in shredded pepper jack or Monterey Jack for a spicier or milder flavor profile.
- Veggie Boost: Stir in sautéed peppers, corn (if not keto), or spinach to add texture and nutrients.
- Spice It Up: Add hot sauce or chopped jalapeños inside or on top for extra heat.
Keto Mexican Chicken Casserole
Ingredients You’ll Need:
- 3 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup diced tomatoes (drained if watery)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro (plus extra for garnish)
- 1 packet taco seasoning (or about 2 tablespoons homemade)
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional: sliced jalapeños for extra heat
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and approximately 25–30 minutes to bake. After baking, let it rest for 5 minutes so it firms up nicely before serving. In total, expect around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Chicken Mixture:
Start by preheating your oven to 350°F (175°C). In a large bowl, mix shredded chicken with taco seasoning, cumin, garlic powder, salt, and pepper. Stir well to make sure the chicken is coated evenly with all the spices.
2. Make the Creamy Cheese Mixture:
In a separate bowl, combine the sour cream, softened cream cheese, diced tomatoes, chopped green onions, and chopped cilantro. Mix until everything is well blended and creamy.
3. Layer Your Casserole:
Take a 9×9-inch baking dish and spread a thin layer of the seasoned chicken at the bottom. Next, spread half of the creamy cheese mixture over the chicken. Sprinkle a mix of cheddar and Monterey Jack cheese on top.
4. Repeat and Add Toppings:
Repeat the layers: add the rest of the chicken, spread the remaining creamy mixture on top, and finish with a generous layer of shredded cheese. If you like it spicy, add sliced jalapeños on top.
5. Bake and Serve:
Bake the casserole uncovered in your preheated oven for 25 to 30 minutes until the cheese is melted, bubbly, and lightly golden. Once done, take it out and let it rest for 5 minutes. Garnish with extra cilantro before serving. Enjoy!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure the chicken is fully thawed 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 Keto Mexican Chicken Casserole Ahead of Time?
Absolutely. Assemble the casserole a day in advance, cover it tightly with foil or plastic wrap, and refrigerate. Bake it fresh when you’re ready to serve, 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. To reheat, warm in the oven at 350°F until heated through or microwave in short intervals to keep the cheese melty.
Can I Swap the Cream Cheese for Something Else?
You can substitute cream cheese with full-fat Greek yogurt or mascarpone for a slightly different texture, but cream cheese provides the signature richness and helps the casserole hold together well.
