This Keto Mexican Chicken Casserole is a delicious mix of tender chicken, melted cheese, and plenty of classic Mexican flavors like cumin, chili powder, and a splash of salsa. It’s creamy, cheesy, and just the right amount of spicy, making it a perfect low-carb meal that feels like a treat without the extra carbs.
I love making this casserole because it’s super simple and comes together quickly, which is perfect for busy nights. I usually double the recipe so there’s plenty for leftovers because, trust me, it tastes even better the next day. Plus, it’s very forgiving—you can add in some bell peppers or olives if you want to mix things up.
When I serve this dish, I like to top it with some fresh cilantro and a dollop of sour cream to add a cool, creamy contrast to the warm spices. It’s also great alongside a fresh green salad or some avocado slices. This casserole always feels like a little fiesta on the plate and somehow makes weeknight dinners feel special.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken breast is perfect here. If you’re short on time, rotisserie chicken works great too and adds extra flavor.
Salsa: Look for a low-carb salsa to keep the recipe keto-friendly. If you don’t have salsa, canned diced tomatoes with some added spices make a good alternative.
Bell Peppers: Both green and red add color and a mild sweetness. You can swap them for poblano or jalapeño peppers if you like a little heat.
Cheese: Cheddar and Monterey Jack melt nicely and provide great flavor. Feel free to use mozzarella or a Mexican cheese blend if that’s what you have.
Spices: Chili powder, cumin, and smoked paprika give it that classic Mexican flavor. Don’t skip these—they make a big difference. You can adjust amounts based on your spice preference.
How Can I Make the Casserole Creamy and Well-Mixed?
The key is mixing the chicken with salsa and half the cheese before baking. Here’s how I do it:
- Sauté the peppers and garlic first to soften and bring out their flavors.
- Add the chicken and spices, then mix well so every piece gets coated.
- Stir in salsa and half the cheese so the mixture becomes creamy and cheesy before baking.
- Top with remaining cheese for a golden, melty finish.
Using an oven-safe skillet means less cleanup and keeps the casserole warm when serving—plus, you can mix everything right in one pan before baking!
Equipment You’ll Need
- Oven-safe skillet or baking dish – I like using an oven-safe skillet because it’s easy to go from stovetop to oven and less cleanup.
- Large skillet – perfect for sautéing peppers and garlic to build flavor.
- Mixing spoon or spatula – helps stir everything together evenly.
- Measuring spoons and cups – for spices and ingredients to keep things accurate.
- Oven mitts – to handle the hot dish safely when baking.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different protein twist.
- Add chopped black olives or jalapeños for extra flavor and a little kick.
- Mix in some cooked cauliflower rice before baking to add extra veggies and fiber.
- Use a Mexican cheese blend or pepper jack for extra spice and cheesiness.
Keto Mexican Chicken Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked and shredded chicken breast
- 1 cup salsa (choose a low-carb variety)
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/4 cup diced onion (optional, keep minimal for low carb)
- 2 cloves garlic, minced
- 2 tablespoons olive oil or avocado oil
Spices and Cheese:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnish (Optional):
- Fresh cilantro, chopped
- Sour cream or avocado slices for serving
Time You’ll Need
This meal takes about 10 minutes to prep, 5 minutes to cook the veggies and chicken mixture on the stove, and 15-20 minutes baking until the cheese is melted and bubbly. All together, plan for about 30-35 minutes from start to finish!
Step-by-Step Instructions:
1. Prep and Cook the Veggies:
Preheat your oven to 375°F (190°C). Heat oil in a large skillet over medium heat. Add garlic, diced green and red bell peppers, and onion (if using). Cook, stirring occasionally, until tender and fragrant, about 3 to 4 minutes.
2. Add Chicken and Spices:
Stir in the shredded chicken, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything well and cook for 2 minutes to warm through and let the flavors combine nicely.
3. Mix Salsa and Cheese:
Add the salsa and half of the shredded cheeses (about ½ cup each of cheddar and Monterey Jack) to the skillet. Stir until combined and the cheese starts to melt into the mixture.
4. Bake the Casserole:
Transfer everything into an oven-safe dish or keep it in the skillet if it’s oven-safe. Sprinkle the remaining cheese evenly on top. Bake uncovered for 15 to 20 minutes or until the cheese is golden and bubbly.
5. Garnish and Serve:
Remove from oven and sprinkle with chopped fresh cilantro. Serve warm with a dollop of sour cream or avocado slices if you like some extra creaminess.
Enjoy your tasty Keto Mexican Chicken Casserole—perfect on its own or alongside a fresh salad or steamed low-carb veggies!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure the chicken is fully thawed before shredding and cooking. Thaw overnight in the fridge or use the cold water method for quicker thawing.
Can I Make This Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Serve with This Keto Casserole?
This dish pairs well with a simple green salad, avocado slices, or steamed low-carb vegetables like broccoli or zucchini noodles for a complete keto meal.