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!
Servings: 10 servings
- 2.5 pounds boneless chicken breast
- 4 tbsp 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 tbsp taco spice
- 1.5 tbsp dried onion flakes
- 1 tsp garlic powder
- 1 tsp chipotle powder
- 1/4 cup cilantro chopped
- 1/4 cup green onions sliced
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!
Serving: 1cup | Calories: 362kcal | Carbohydrates: 3g | Protein: 34g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 453mg | Potassium: 527mg | Fiber: 1g | Sugar: 2g | Vitamin A: 658IU | Vitamin C: 3mg | Calcium: 431mg | Iron: 1mg | Net Carbohydrates: 2g