If you love Mexican cuisine, this Keto Mexican Chipotle Chicken Casserole is going to be your favorite. It’s tasty, cheesy and spicy. If you don’t like it too hot, feel free to remove the chili.
This is one of my favorite keto casserole recipes that will be a great dinner meal and you can keep the leftover for lunch. You can serve this with some lettuce or a low carb salad if you want to add more greens into your diet. To enhance the flavor, feel free to throw on top some fresh cilantro to garnish.
If you’re in the mood for a hearty, keto-friendly dish, I highly recommend my low carb chicken broccoli casserole. It’s a perfect blend of wholesome broccoli and tender chicken, topped with delicious cheese – a personal go-to in my keto kitchen.
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How to Make Low Carb Mexican Chicken Casserole
Preheat Oven: Turn your oven to 350°F.
Prepare Chicken: Boil the chicken breast until tender, then shred it into small pieces. If you have leftover rotisserie chicken, feel free to use it but make sure to remove the bone.
Cook Veggies: In a pan with olive oil, sauté onion, green bell pepper, and chipotle peppers (or chili powder) until the onion softens.
Combine Ingredients: Add the shredded chicken, cream cheese, and tomato puree to the pan. Season with salt and pepper, and stir well. You can add a little bit of sour cream too.
Assemble Casserole: Transfer the mixture to a baking dish or a casserole dish. Sprinkle shredded cheese and jalapenos on top.
Bake: Put the dish in the oven for about 5 minutes or until the cheese melts.
Related:
- Bacon Chicken Caesar Casserole
- Loaded Cauliflower Casserole
- Jalapeno Popper Chicken Casserole
- Mexican Pizza
Keto Mexican Chicken Casserole
Ingredients
- 300 g chicken breast boiled and shredded
- 1/2 tbsp olive oil
- 1 tbsp onion chopped
- 2 tbsp green bell pepper chopped
- 1 tbsp Tomato Puree
- 1/2 tbsp Chipotle Dried Peppers
- 1 tbsp cream cheese
- 2 tbsp grated mozzarella cheese
- 1 tbsp Jalapeno sliced
- Salt and black pepper to taste
Instructions
- Set the oven to 350°F to preheat.
- Let the chicken boil for a few minutes until tender and cooked. Using your hands or a fork, shred it into fine bits.
- Pour olive oil into a hot frying pan. Sauté the chipotle dried chili, chopped green bell pepper, and onion in the heated olive oil. Wait until the onion softens.
- Toss the shredded chicken into the pan. Cook for 5 minutes together with the cream cheese and tomato pureé. Adjust the flavor with some salt and pepper. Mix with a spatula and turn off the heat.
- Move the chicken mixture into a baking dish. Generously dust with mozzarella cheese on the surface. Garnish with some sliced jalapeno pieces. Bake in the preheated oven for approximately 5 minutes or wait until the cheese on top melts and settles. Enjoy while warm.
