Mexican-inspired dinners disappear fast at my house, and this is one of the reasons why. Keto chicken taco casserole bakes chunks of seasoned chicken into a creamy, spicy cheese sauce, easily as good as anything on a taco night table.
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I make my own taco seasoning for this instead of a packet, since most national brands pack a surprising amount of starch into just a couple tablespoons. My family gets theirs with rice or tortillas on the side, and I keep mine exactly as written.
This makes a big batch, enough for two dinners in most households. Halve it if you only want enough for one meal.
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Chef Jenn’s Take on Chicken Taco Casserole
Most packaged taco seasoning leans on starch as filler, sometimes as much as 4 carbs in just a couple tablespoons, and it is starch doing nothing for the flavor. Making your own seasoning blend avoids that entirely and takes about the same effort as opening a packet.
You do not need to cook the chicken through on the stovetop. Brown it in batches so it does not steam, then let the oven finish the job while the cheese sauce bubbles around it. Drain the canned tomatoes with chilies well and use mostly the solids, since too much of the liquid thins out the sauce more than you want.
Chipotle powder is doing a lot of the flavor work here, smoky and a little spicy without being overwhelming. Chipotle in adobo sauce or fresh jalapeno both work as substitutes if that is what you have on hand.
This makes a big batch, generally enough for two dinners, which makes it a solid choice for meal prep. It also freezes well both before and after baking.
What You’ll Love About Chicken Taco Casserole
- Tastes like a taco night favorite without the tortilla or rice on your plate.
- Makes a big batch, so it works for meal prep or two separate dinners.
- Leftovers hold up well in a lettuce wrap for lunch the next day.
Ingredients
- Chicken breast – Boneless, cut into bite-size chunks. Chicken thighs or legs work too if you’d rather switch it up.
- Cream cheese – Full fat, softened so it blends smoothly into the sauce.
- Sour cream – Full fat.
- Canned tomatoes with chilies – Drained well, using mostly the solids rather than the liquid.
- Mexican blend cheese – Shredded. Half cheddar, half pepper jack is a good swap if you want more heat.
- Taco seasoning – Homemade keeps this cleaner. Most packaged blends carry more starch than flavor.
- Chipotle powder – Chipotle in adobo sauce or fresh jalapeno both work as substitutes.
- Cilantro and green onions – Fresh, chopped.
How to Make Chicken Taco Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Cut the chicken into bite-size chunks and toss with the taco seasoning and half the olive oil. Set aside.
Combine the softened cream cheese, sour cream, and half the shredded cheese with the drained tomatoes and chilies. Stir in the onion flakes, garlic powder, chipotle powder, cilantro, and green onions.
Brown the chicken in the remaining olive oil in a large skillet, working in batches so it doesn’t steam. It doesn’t need to cook through, since it finishes in the oven.
Combine the browned chicken and any pan juices with the cheese and tomato mixture. Transfer to a shallow casserole dish and top with the remaining cheese.
Bake until hot and bubbly and the chicken reaches a safe internal temperature, about 20 minutes.
Make It A Meal
I usually make my own Taco Seasoning for this rather than a packet. On the side, Low Carb Cauliflower Fried Rice rounds out the meal, or keep things simple with Coleslaw for some crunch.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until hot and bubbly, or in the microwave. To freeze unbaked, remove the air from a freezer bag and freeze up to 3 months. To freeze baked, chill fully first, then wrap tightly and freeze the same way.
Frequently Asked Questions
This recipe runs about 2 net carbs per 1 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, one reader used half cheddar and half pepper jack, topped with sliced olives, and reported great results. Any good melting cheese blend should work here.
A simple tossed salad or cauliflower rice both work well. Stick with lighter sides, since a bold-flavored side dish tends to compete with the casserole rather than complement it.
Yes, freeze it unbaked in an air-free freezer bag, or bake it first, chill it fully, then wrap tightly and freeze. Either way, thaw before reheating in the oven until hot and bubbly.
Add Preferred SourceChicken Taco Casserole
Ingredients
- 2.5 pounds boneless chicken breast
- 4 tablespoons olive oil divided
- 4 ounces cream cheese 1/2 a block, softened
- 1/2 cup sour cream
- 1 can Rotel tomatoes with chilis 14 ounce can, DRAINED
- 3 cups Mexican blend cheese divided
- 3 tablespoons taco spice
- 1.5 tablespoons dried onion flakes
- 1 teaspoon garlic powder
- 1 teaspoon chipotle powder
- 1/4 cup cilantro chopped
- 1/4 cup green onions sliced
Instructions
- Cut the chicken into bite size chunks. Mix it with the taco seasoning and 2 tbsp of olive oil. Set aside.
- Combine the softened cream cheese, sour cream, and half the shredded cheese with the drained can of Rotel tomatoes (just use the chunks, discard most of the liquid). Mix well. Add the dried onion flakes, garlic powder, chipotle powder, cilantro, and green onions.
- Heat a large skillet over medium high heat. Brown the chicken in the remaining 2 tbsp of olive oil, working in batches to not overcrowd the pan. You don’t need to cook the chicken through — it’ll finish cooking in the oven.
- Combine the browned chicken and any pan juices with the cheese and Rotel mixture.
- Fold the chicken and cheese sauce into a shallow casserole dish and top with remaining cheese.
- Bake at 375-F for about 20 minutes or until hot and bubbly and chicken is cooked through (cooked to 165-F). Serve and enjoy!
Notes
Recipe Card Tips
- Don’t fully cook the chicken on the stovetop. Browning it is enough, since it finishes cooking in the oven.
- Drain the canned tomatoes and chilies well before mixing them in. Too much liquid thins the sauce more than you want.
- Use a roomy casserole dish rather than a deep, narrow one. More surface area means more of that bubbly, browned cheese top.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Like This? Also Try:
- Philly Cheesesteak Casserole
- Keto Sloppy Joes
- Greek Meatballs
- Keto Taco Pie
- and be sure to check out my cookbooks!
Looks Delicious! Another Taco Tuesday recipe!
This chicken taco casserole looks YUMMY! I never made anything like this so I am looking forward to trying it. can’t get enough of anything Mexican here either 😉
Seriously incredible flavor right here! I love that this is perfect for my low carb life.
ourfamily’s fave has always been green chicken enchiladas…
we lived in el paso for yrs, and mom got the recipe from her fave restaurant
i’m thinking i could substitute the green sauce …
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Delicious
We loved this dish! It was easy and delicious. Plus, changing out sides can give it a totally new look each time! I served it with a salad, but next time it will be cauliflower rice. I used half cheddar, half pepper jack and topped with sliced olives. I like that this recipe uses ingredients I have all the time. Thanks, Chef Jenn!