Description
This keto casserole combines shredded chicken, vibrant chili verde sauce, and a blend of melted cheddar and Mexican cheese for a low‑carb, high‑flavor dinner. Cream cheese adds silky richness while olive oil keeps the dish moist. Ready in under an hour, it delivers 320 calories per serving with under five grams of net carbs, making it perfect for keto beginners, busy families, and anyone craving Mexican comfort without the carbs. Serve it hot with cilantro and a squeeze of lime to deep flavor.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can chili verde sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup cream cheese, softened
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl combine shredded chicken, chili verde sauce, cream cheese, olive oil, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Spread mixture in a greased baking dish.
- Top with shredded cheese.
- Bake 25‑30 minutes until cheese is bubbly and golden.
Notes
- For extra heat
- add chopped jalapeños. Leftovers reheat well in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: keto casserole, keto chicken casserole, low carb Mexican recipe, easy keto dinner, keto comfort food, keto meal prep, keto cheese bake, keto dinner ideas, low carb casserole