When the winter wind is howling outside, you need a meal that hugs you back. It is 6pm on a busy Tuesday and everyone is hungry. You want something healthy but you also need serious comfort food. This keto mexican chicken casserole is the answer to your prayers tonight.
This dish delivers bold flavors without any of the heavy carbs. It is warm, creamy, and topped with perfectly melted cheese. Your family will never guess it is actually packed with nutritious cauliflower. It is the perfect way to stay on track during the busy holiday season.
Why This Recipe Is a Winner
This recipe is a total life-saver for busy families and beginner cooks. It combines high-protein chicken with a rich, spiced cream sauce. You get a massive amount of flavor with very little active prep time. It is designed to be budget-friendly and uses simple pantry staples.
The best part is how well it works for your weekly meal prep. You can bake it once and enjoy delicious lunches all week long. It stays moist and flavorful even after reheating in the microwave. This is truly the ultimate protein-packed meal for your healthy lifestyle reset.
Simple Cooking Method
You do not need to be a professional chef to master this dish. The process is as simple as mixing and baking. Using pre-cooked chicken makes this incredibly fast to pull together. Even if you are new to keto cooking, you can do this. You just stir the ingredients and let the oven do the work.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or easy to find.
- 1.5 lbs cooked chicken breast, shredded or cubed
- 4 cups riced cauliflower, fresh or frozen and drained
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup low-sugar red salsa
- 4 oz canned diced green chiles, undrained
- 2 tbsp keto-friendly taco seasoning
- 2 cups shredded Mexican cheese blend, divided
- 1/2 cup chopped fresh cilantro
- 1 medium jalapeño, thinly sliced
Step-by-Step Directions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the softened cream cheese, sour cream, salsa, green chiles, and taco seasoning until the mixture is smooth.
- Stir in the riced cauliflower and the cooked shredded chicken, ensuring all pieces are thoroughly coated in the cream sauce.
- Fold in 1 cup of the shredded Mexican cheese blend into the chicken mixture.
- Spread the mixture evenly into the prepared baking dish using a spatula.
- Sprinkle the remaining 1 cup of shredded cheese over the top and arrange the jalapeño slices across the surface.
- Bake for 25 to 30 minutes until the casserole is bubbling and the cheese on top has melted and begun to brown slightly.
- Remove from the oven and let stand for 5 minutes before garnishing with fresh cilantro and serving.
Best Ways to Enjoy It
Serve this casserole warm with a big dollop of fresh guacamole. You can also add a squeeze of lime for a bright, fresh finish. A simple side salad with lime vinaigrette balances the creamy richness perfectly. Set the table, light a candle, and enjoy a cozy winter night at home.
Storage & Reheating
Store your leftovers in an airtight container in the fridge for four days. This dish actually tastes even better the next day as flavors meld. You can also freeze individual portions for up to three months. Reheat in the oven at 350°F to keep the cheese topping crispy. It is the perfect solution for stress-free weekday lunches.
Tips for Best Results
- Drain your cauliflower rice very well to avoid a watery casserole.
- Use a rotisserie chicken to save time on busy winter weeknights.
- Ensure your cream cheese is very soft for a perfectly smooth sauce.
- Remove jalapeño seeds if you want a milder flavor for kids.
- Pat the chicken dry before adding it to the mixing bowl.
- Let the dish rest for five minutes so it sets properly.
- Swap the salsa for salsa verde to change the flavor profile.
Ways to Switch It Up
- Swap the shredded chicken for browned ground beef or turkey.
- Add diced bell peppers for extra crunch and seasonal color.
- Use pepper jack cheese if you want an extra spicy kick.
- Top with crushed pork rinds for a crunchy keto topping.
Common Questions
Can I use frozen cauliflower rice?
Yes, you can definitely use frozen cauliflower rice for this recipe. Just make sure to steam it and squeeze out the moisture first. This prevents the casserole from becoming too runny during the baking process.
Is this recipe very spicy?
The base recipe is quite mild with just a little warmth. The heat mostly comes from the fresh jalapeño slices on top. You can easily leave those off to keep it kid-friendly and mild.
I hope this warm, cheesy meal brings a little joy to your table. It is one of my favorite ways to stay healthy during the cold months. You deserve a dinner that is both simple and deeply satisfying.
— Katie Wood
Keto Mexican Chicken Casserole - Prepper Protein
Ingredients
- 1.5 lbs cooked chicken breast, shredded or cubed
- 4 cups riced cauliflower, fresh or frozen and drained
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup low -sugar red salsa
- 4 oz canned diced green chiles, undrained
- 2 tbsp keto -friendly taco seasoning (chili powder, cumin, garlic powder)
- 2 cups shredded Mexican cheese blend, divided
- 1/2 cup chopped fresh cilantro
- 1 medium jalape ño, thinly sliced
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9x13 inch baking dish.
- In a large mixing bowl, whisk together the softened cream cheese, sour cream, salsa, green chiles, and taco seasoning until the mixture is smooth.
- Stir in the riced cauliflower and the cooked shredded chicken, ensuring all pieces are thoroughly coated in the cream sauce.
- Fold in 1 cup of the shredded Mexican cheese blend into the chicken mixture.
- Spread the mixture evenly into the prepared baking dish using a spatula.
- Sprinkle the remaining 1 cup of shredded cheese over the top and arrange the jalapeño slices across the surface.
- Bake for 25 to 30 minutes until the casserole is bubbling and the cheese on top has melted and begun to brown slightly.
- Remove from the oven and let stand for 5 minutes before garnishing with fresh cilantro and serving.
