This Keto Mexican Chicken Casserole is a tasty and comforting dish packed with shredded chicken, melted cheese, and bold Mexican flavors like chili powder and cumin. It’s creamy, cheesy, and has just the right kick to make your taste buds happy while keeping it low-carb and keto-friendly.
I love making this casserole when I want something easy but full of flavor. It comes together quickly, and I usually use leftover rotisserie chicken or cook up some chicken breasts myself. The mix of spices with cream cheese and salsa creates this rich, satisfying sauce that everyone at the table always asks for seconds of.
One of my favorite ways to enjoy this casserole is with a fresh side salad or a dollop of sour cream on top. It’s a nice balance with the cheesy casserole and makes for a complete meal. Plus, it reheats really well, so I often make it ahead for busy weeknights or a casual weekend dinner.
Key Ingredients & Substitutions
Chicken: I prefer using rotisserie chicken for its flavor and ease, but boiled or grilled chicken works just as well. Leftover chicken is a great time saver too!
Salsa: Choose a no-sugar-added salsa to keep it keto-friendly. If you want less heat, mild salsa is fine. You can also make your own with diced tomatoes and spices.
Cream Cheese & Sour Cream: These add creaminess and richness. Use full-fat versions to keep the texture smooth. Greek yogurt is a possible substitute for sour cream if needed.
Cheese: Cheddar melts perfectly here for a golden top. Feel free to mix in Monterey Jack or pepper jack for a little extra flavor.
Spices: Chili powder, cumin, and smoked paprika bring that warm Mexican flavor. Adjust amounts to taste if you’re sensitive to spice or like it milder.
How Do I Get a Creamy Sauce That Clings to the Chicken?
Getting that creamy, well-coated chicken takes a simple step-by-step approach:
- Sauté the onions and garlic first to build flavor.
- Toast the spices briefly – this deepens their flavor and avoids a raw taste.
- Lower the heat before adding cream cheese to melt it gently without curdling.
- Stir in salsa and sour cream slowly to make a smooth sauce.
- Then mix in shredded chicken thoroughly so every bite is flavorful and moist.
Taking time to melt the cream cheese nicely and combine ingredients evenly makes a big difference in texture and taste.
Equipment You’ll Need
- Skillet – I recommend using a skillet to sauté the onions and garlic; it’s easy to use and cleans up quickly.
- Mixing spoon or spatula – for stirring the sauce and combining ingredients smoothly.
- 8×8-inch baking dish – perfect for baking the casserole evenly without spilling.
- Oven – to bake until bubbly and golden on top.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground beef or beef sausage for a different protein twist.
- Use Monterey Jack or Pepper Jack cheese instead of cheddar for a creamier or spicier top.
- Add chopped bell peppers or jalapeños inside the casserole for extra crunch and heat.
- Mix in a pinch of cumin or taco seasoning to intensify the Mexican flavors.
Keto Mexican Chicken Casserole
Ingredients You’ll Need:
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup salsa (no added sugar)
- 4 oz cream cheese, softened
- ½ cup sour cream
- 1 tbsp olive oil or avocado oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese (divided)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to bake. Overall, you’ll have a delicious casserole ready in about 30 minutes. It’s quick and easy for a weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables and Toast the Spices
Preheat your oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent. Then add the minced garlic and cook for 30 seconds more, just until fragrant.
Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook everything together for about 1 minute to release their flavors.
2. Make the Creamy Sauce & Combine with Chicken
Turn the heat to low, then add the softened cream cheese to the skillet. Stir until it melts and becomes smooth with the spices. Now add the salsa and sour cream, mixing until everything is combined well.
Next, stir in the shredded chicken so the meat gets fully coated with that creamy sauce. Let it heat through for 2-3 minutes.
3. Bake the Casserole
Grease an 8×8-inch baking dish and spread the chicken mixture evenly inside. Sprinkle 1 cup of shredded cheddar cheese all over the top.
Place the dish in the oven and bake for 15-20 minutes until the cheese is bubbly and turns a lovely golden brown.
Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh cilantro for a pop of color and fresh flavor.
Serve warm, and consider topping with extra sour cream or sliced avocado for a creamy finish.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding and adding to the casserole. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the chicken mixture and assemble the casserole a day before baking. Keep it covered in the fridge and bake just before serving, adding a few extra minutes to the baking time if baking from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or oven until warmed through. Adding a splash of water or broth helps keep it moist while reheating.
Can I Substitute the Cheese?
Yes, feel free to swap cheddar with Monterey Jack, mozzarella, or pepper jack for a different flavor profile. Just use the same quantity to keep the casserole cheesy and melty.