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A bubbling keto mexican chicken casserole topped with melted cheese, jalapeño slices, and fresh cilantro in a white baking dish.
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Keto Mexican Chicken Casserole - Prepper Protein

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 420kcal

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.