Low Carb Mexican Chicken Casserole Recipe

I recently created a mouthwatering Keto Tex Mex Casserole featuring succulent shredded chicken, aromatic garlic, robust green chiles mingling with creamy sour cream, tangy cheddar, and Monterey Jack cheeses. A vibrant blend of cumin and chili powder adds depth to this quick and satisfying dish with a low carb twist.

I’ve recently been experimenting in the kitchen and came up with a recipe that turned out to be a real game-changer. This Low Carb Mexican Chicken Casserole is not only packed with flavor but also super easy to throw together.

I started with 3 cups of cooked shredded chicken and tossed it in 2 tablespoons of olive oil. Then I added a diced small onion and 3 cloves of minced garlic for that sharp bite.

The diced green chiles from a 4 oz can, along with a cup of low carb salsa, really brought the heat and tang, balanced out by a mix of 1/2 cup sour cream and 4 oz of softened cream cheese. I seasoned it up with a teaspoon each of ground cumin and chili powder, plus a pinch of salt and pepper.

Top it with shredded cheddar and Monterey Jack cheeses for that melty finish and a sprinkle of chopped fresh cilantro if you’re feeling fancy. It’s a fun twist on keto Mexican dishes that you just gotta try!

Why I Like this Recipe

1. I love how its super easy to make and doesnt take forever to prep which means i can whip it up even when i dont have a lot of time.
2. I really enjoy the mix of flavors, like the spicy green chiles combined with creamy sour cream and cheeses; its like a tasty explosion in my mouth every time i take a bite.
3. I appreciate that its low carb so i feel good about eating a delicious dish that still fits into my healthier lifestyle.
4. I like how every bite has different textures and flavors, from the tender chicken to the melty cheesy topping that makes this casserole one of my favorites.

Ingredients

• Shredded Chicken: Packed with lean protein, low fat, makes dish hearty and filling.
• Olive Oil: Unexpected hero, healthy fats, enriches dish flavor and silky texture.
• Low Carb Salsa: Tangy blend, low sugar, brings brightness and zest to every bite.
• Sour Cream: Creamy, mild tartness that smooths heat and enriches flavor profile.
• Cheddar Cheese: Melts beautifully, offers bold flavor and extra savory protein punch.
• Diced Onion: Adds natural sweetness and subtle crunch enhancing overall flavor balance.
• Garlic: Bold, aromatic spice that deepens flavor and pairs well with all ingredients.
• Diced Green Chiles: Mild heat with vibrant flavor, adding a nice spicy kick.

Ingredient Quantities

• 3 cups cooked shredded chicken
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 1 cup low carb salsa (no sugar added if possible)
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Optional: 1/4 cup chopped fresh cilantro for garnish

How to Make this

1. Preheat your oven to 350°F and lightly grease a baking dish.

2. In a large bowl, mix the cooked shredded chicken, diced onion, and minced garlic with the olive oil.

3. Stir in the diced green chiles, low carb salsa, sour cream, and softened cream cheese until everything is well combined.

4. Add the ground cumin, chili powder, salt, and pepper to the mixture and stir it in.

5. Transfer the mixture to the prepared baking dish, spreading it out evenly.

6. Sprinkle the shredded cheddar cheese evenly over the top.

7. Next, add the shredded Monterey Jack cheese on top of the cheddar for a nice melty layer.

8. Bake for about 20 minutes, or until the cheese is melted and bubbly.

9. Remove from the oven and let it rest for a few minutes.

10. Garnish with chopped fresh cilantro if you like, and serve warm. Enjoy your meal!

Equipment Needed

1. Oven
2. Baking dish
3. Large mixing bowl
4. Cutting board
5. Knife
6. Measuring cups and spoons
7. Spatula or large stirring spoon
8. Oven mitts

FAQ

Low Carb Mexican Chicken Casserole Recipe Substitutions and Variations

• Cooked shredded chicken: Instead of chicken, you could use shredded turkey. It’s lean and works just as well in this dish
• Olive oil: If you dont have olive oil, try using avocado oil or even a neutral one like canola oil
• Sour cream: Greek yogurt is a good swap for sour cream, and it gives a similar tangy vibe to the casserole
• Low carb salsa: If you cant find no sugar added salsa, you could make your own with diced tomatoes, onions, and chili peppers with a squeeze of lime
• Cheddar cheese: If cheddar isnt your thing, you can mix in some pepper jack or colby jack – it adds a nice kick

Pro Tips

1. Make sure your cream cheese is come to room temp first or even pop it in the microwave for a few seconds so it mixes in smooth like a dream.
2. For an extra burst of flavor, you might wanna saute the diced onion and minced garlic in the olive oil for a couple minutes before you mix it all with the chicken.
3. If you like your dish extra cheesy, try sprinkling the cheddar and Monterey Jack in layers, letting each melt a bit more, and don’t be scared to add a pinch more chili powder if you’re in the mood.
4. Let the dish sit for a few minutes after baking so all the flavors have time to mingle together a bit, and that way every bite tastes just right.