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A golden brown Keto Mexican Chicken Casserole in a baking dish topped with melted cheese and green onions

Keto Mexican Chicken Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 415
Ingredients Method

Ingredients
  

  • 4 cups cooked chicken breast, shredded
  • 2 cups cauliflower rice, steamed and well-drained
  • 8 oz cream cheese, softened
  • 1 cup sugar -free chunky salsa
  • 1 can (4 oz) diced green chilies, drained
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 2 cups shredded Mexican blend cheese, divided
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions , sliced

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or avocado oil spray.
  2. In a large mixing bowl, combine the softened cream cheese, salsa, diced green chilies, chili powder, cumin, and garlic powder. Mix until the base is smooth and well-incorporated.
  3. Fold the shredded chicken, drained cauliflower rice, and 1 cup of the shredded Mexican cheese into the cream cheese mixture until evenly coated.
  4. Transfer the chicken mixture into the prepared baking dish and spread it into an even layer using a spatula.
  5. Sprinkle the remaining 1 cup of shredded cheese uniformly over the top of the casserole.
  6. Bake for 25 to 30 minutes, or until the edges are bubbling and the cheese on top has melted and turned light golden brown.
  7. Remove from the oven and allow the casserole to rest for 5 minutes to set. Garnish with fresh cilantro and sliced green onions before serving.