Description
Chili Verde Keto Chicken Casserole is a creamy, cheesy low-carb casserole packed with tender shredded chicken, tangy green chile sauce, and melted cheese. This easy Mexican-inspired dinner features a bold flavor profile and comforting textures, perfect for a keto-friendly meal.
Ingredients
Chicken Mixture
- 3 cups cooked shredded chicken
- 2 cups green enchilada sauce, preferably low-carb
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 can (4 ounces) diced green chiles
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Cheese Topping
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Garnishes
- 2 green onions, sliced
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced, for serving
- Lime wedges, for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare it for the casserole.
- Make the creamy mixture: In a large bowl, combine sour cream, softened cream cheese, green enchilada sauce, garlic powder, cumin, onion powder, salt, and black pepper. Stir thoroughly until the mixture is smooth and well blended.
- Add the chicken and chiles: Fold in the cooked shredded chicken and diced green chiles, mixing gently until everything is evenly coated with the creamy sauce.
- Assemble: Spread half of the chicken mixture evenly into the prepared baking dish. Sprinkle half of the shredded Monterey Jack and cheddar cheeses over the mixture. Then layer the remaining chicken mixture on top and finish by sprinkling the remaining cheeses evenly.
- Bake: Place the baking dish in the oven and bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbling, and the cheese is completely melted.
- Broil if desired: For a golden, bubbly cheese topping, switch the oven to broil and broil the casserole for 1 to 2 minutes, watching closely to prevent burning.
- Garnish and serve: Remove the casserole and let it rest for 5 minutes. Garnish with sliced green onions and chopped cilantro. Serve with sliced avocado and lime wedges on the side for added freshness and flavor.
Notes
- Use homemade or store-bought green enchilada sauce without added sugar to keep this casserole strictly keto.
- Rotisserie chicken works especially well and speeds up meal preparation.
- For extra heat, add sliced jalapeños into the chicken mixture.
- Crumbled queso fresco or cotija cheese can be used as an additional garnish if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This casserole can be assembled in advance and refrigerated before baking to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole, Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
