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Keto and Low Carb Chicken Taco Casserole on a plate with lime and fanned avocado
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4 from 8 votes

Chicken Taco Casserole

Keto, low-carb and SO full of flavor, this Chicken Taco Casserole will be a popular dish if your family loves chicken, cheese, and Mexican flavors!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: casserole, cheese, chicken, chicken taco casserole, chipotle, keto
Servings: 10 servings
Calories: 341kcal
Author: Chef Jenn

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

Serving: 1cup | Calories: 341kcal | Carbohydrates: 3g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 436mg | Potassium: 509mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 566IU | Vitamin C: 3mg | Calcium: 420mg | Iron: 1mg | Net Carbohydrates: 3g