Calling all Mexican food fans, this keto Mexican casserole is the dish you’ve been waiting for! Sure to curb all your cheesy, zesty cravings without hardly any carbs…
As far as low carb casseroles are concerned, this is one of our family (and fan!) favorites.
Best news is? When you serve this low carb chicken casserole for dinner, you don’t have to worry about multiple courses and sides — everything is baked together into one easy to serve (and eat!) dish.
PLUS! This dish’s leftovers make for the perfect low carb dinners all week longgg!
Let’s do this…
Looking for more keto dinners? Check out my keto chicken casserole, keto eggplant lasagna, or my chicken curry.
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What I Love About This Keto Mexican Casserole Recipe
I love that this keto Mexican casserole recipe is ready in under an hour, making it doable on a busy weeknight. And:
- Creamy cheesy deliciousness
- REALLY easy to make
- Versatile!
How to Make Low Carb Mexican Casserole, Step-by-Step Photos
Truly, one of the easiest casserole recipes out there! Here’s how to throw this one together:
- Saute bell pepper and onion.
- Add spices and toast.
- Add sour cream, salsa, and cooked chicken and stir to combine.
- Pour heavy cream evenly over the top.
- Sprinkle with cheese.
- Bake in an oven preheated to 350 F for 30 minutes.
Important Ingredients Notes
Pretty standard ingredients in this keto chicken casserole, here are a few to point out:
- Chicken – I love using rotisserie chicken, but this dish is perfect to turn into a leftover chicken casserole, too. Be sure to shred the chicken into bite-sized pieces.
- Salsa – Check your label. Salsas vary in carb counts, some even contain added sugar. To keep your carbs the same as below, your product should have 1-2g carbs/2 Tablespoons.
- Spices – toasting them coaxes out their flavor, don’t skip this step!
Storing Tips
Storing your low carb Mexican casserole recipe is simple — just use saran wrap or foil to store leftovers in the casserole dish and slide it into the fridge.
Can You Freeze This?
Yes, you sure can. This low carb Mexican casserole recipe can go right into the freezer after it cools, for ready-made low carb meals!
I like to slice this recipe up, and place each slice in a labeled ziplock — that way you’ll have pre-portioned freezer meals at your fingertips!
Serving Recommendations
Looking for a taco casserole with tortillas? I’ve got one better… Serve this dish with my famous keto tortillas!
That way, you can spoon the casserole inside and roll it on up, YUM! You can also serve this with a side of low carb rice such as Miracle rice, cauliflower, or broccoli.
Recipe Variations
Want to switch things up to accommodate your taste? Here are a few ideas:
- Use a different kind of meat, instead of chicken, like ground beef, turkey, or pulled pork. I wouldn’t turn this into a keto tuna casserole, but any other cooked meat should be delicious.
- Use ground chicken. Want to turn up the taco vibe? Saute some ground chicken and use that instead of shredded for a ground chicken casserole
- Add more veggies. Casseroles are an awesome way to sneak them in — just add in your faves (be sure to saute first to release their liquid). Take some notes from my keto squash casserole
- Turn this into a breakfast casserole. Literally, just add whisked eggs for a Mexican inspired keto breakfast casserole! You can also toss some leftovers into your next breakfast scramble, yum!
More Low Carb Casserole Recipes
Do you loveee how easy and convenient casseroles are?! ME TO! Here are a few more to add to your wheelhouse:
- Keto Green Bean Casserole
- Keto Zucchini Lasagna
- Cauliflower Rice Casserole
- Loaded Cauliflower Casserole
- Zucchini Enchiladas
Keto Mexican Casserole
Print Recipe Pin RecipeIngredients
- 1 Lb Chicken Breast cooked + shredded into bite sized pieces
- 2 Tablespoons Olive Oil
- 1 Red Bell Pepper chopped
- 1 Red Onion chopped
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Pepper
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 2 Teaspoons Dried Oregano
- 1/2 Cup Sour Cream
- 1 Cup Salsa spicy or mild depending on preference
- 1/4 Cup Heavy Cream
- 1 Cup Pepper Jack Cheese shredded
- Fresh Cilantro to garnish
Instructions
- Preheat oven to 350 F.
- Heat olive oil (2 tablespoons) over medium heat in a large pan (I like to use a 9" oven-safe skillet so I use only one pan for the entire recipe!). Once shimmering, add red bell pepper (1 chopped), red onion (1 chopped), salt (2 teaspoons), and pepper (1 teaspoon). Saute until softened.
- Add the chili powder (1 tablespoon), cumin (1 tablespoon), and dried oregano (2 teaspoons), and toast until fragrant - about 2 minutes.
- Remove pan from heat, and add sour cream (1/2 cup), salsa (1 cup), and 1 Lb cooked/shredded chicken breast (1 Lb). Stir to combine.
- If you aren't using an oven-safe pan, transfer ingredients to an 8x8 casserole dish.
- Pour heavy cream (1/4 cup) evenly over the top and sprinkle with shredded cheese (1 cup).
- Bake in preheated oven for 30 minutes, or until casserole is warmed all the way through and the cheese has lightly browned. Top with cilantro and enjoy!
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Lindsey's Tips
- Nutritional information is based on 1 slice if you cut the casserole into 6 slices:
I made them last night..and they all love them??
Hello Yna! So happy you enjoyed it!:)
Amazing. I used 2 1/2 Tbsp of fajita mix in place of the spices stated because I didn’t have them and 1/2 cup of mozarella & 1/2 cup of Red Leicester cheese on top as we don’t have pepper Jack in the UK as far as I know. Only made 4 portions, I couldn’t possibly have only eaten 1/10!as it was too delicious! Even that is still low enough in carbs. This was so nice I seriously can not wait to have it again. Thank you for the recipe.
Sounds great Lynn, I have to try that next time! So glad you liked it!😀
Lindsay: On the top , near the title it says 6 servings. At the bottom in nutritional information it says based on cutting it into 10 servings. Is it 6 or is it 10 ?????
Thanks for pointing that out Susan, and SO sorry for the typo! There are 6 servings in this recipe. Hope you enjoy it!
When I Pin this recipe, the link does not work from Pinterest, to get back to the recipe.
Hi Nicolle! I just tried it and it seemed to work on my end — I know Pinterest is changing a lot right now, so many it’s a Pinterest thing?
Hi, I am going to make this but, at the top of your page it says that it has 4 net carbs per serving (6), but then at the bottom it says 7 net carbs per serving…which one is correct?
Hi! Sorry about that! The nutritional information in the recipe card is correct (recipe was just updated), so 7 g net carbs per serving. Enjoy!
So delicious and easy!! Whole family loved it. It was so good that I’m making it this week for a ‘take them a meal’.
Yay! So glad you all loved it, Erica!
Delicious 😋!!! Will definitely make over & over again. Served over shredediceberg, sliced avocado & toasted pumpkin seeds. Thanks for sharing the 5 star recipe.
Recipe is great the way you created.
Wow! That’s amazing, Lolka! So glad you liked it!
Is heavy cream really required for this recipe? That’s not something I would normally have in the house.
Hi Jenny! You can substitute it for milk (higher in carbs), or a dairy free unsweetened milk!
What do you mean by toasting the spices, I’ve never heard of doing that. Can you tell me how?
Hi Cindy! We toast the spices in step 3, basically just sauteeing them in a bit of oil will bring out their flavor. Enjoy!
Oh my goodness I made this tonight for my son and myself it was absolutely delicious!! My son and I loved it. I’ll definitely be making it again!!
Hi Varnamala! Amazing!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was a winner!😍
This was the best thing I have eaten in years. I live alone so I cut the recipe in
half and ate the whole thing in one sitting. I am now going to send this recipe to my daughter
Hi Patricia! Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it😁