Low Carb Mexican Chicken Casserole Recipe
This Low Carb Mexican Chicken Casserole is the ultimate comfort food for keto and diabetic-friendly families. Creamy, cheesy, and packed with Tex-Mex flavor, it’s perfect for busy weeknights or meal prep.
Ingredients
- 3 cups shredded cooked chicken breast
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup chopped bell peppers (mixed colors)
- 10 oz diced tomatoes with green chilies, drained
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 2 tbsp taco seasoning (sugar-free)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a skillet, heat olive oil and sauté onion, garlic, and bell peppers until soft.
- Add taco seasoning and diced tomatoes; cook for 2 minutes.
- Stir in cream cheese and heavy cream until creamy.
- Add shredded chicken and mix well.
- Transfer to casserole dish, top with cheddar and Monterey Jack.
- Bake for 20 minutes until golden and bubbly. Garnish with cilantro.
Notes
Customize with jalapeños, cauliflower rice, or crushed pork rinds for crunch. Freezes and reheats perfectly for keto meal prep.