Easy Low Carb Mexican Chicken Casserole · Low Carb Zen

Easy Low Carb Mexican Chicken Casserole

Oct 04

This recipe has really shocked me by becoming THE most popular recipe on my blog. I almost didn’t post it because it was so basic, but it’s essentially turned into a blueprint for people to personalize with their own additions and spices. Read the comments from my website! That’s where all sorts of inspiration is to make this your own.

I love the easy, and I had a lot of chicken, so I decided to make up an easy low carb Mexican chicken casserole. All the Mexican casserole recipes I was looking to adapt included chips or Tortilla layers. I did experiment with making a low carb tortilla, but it didn’t do well in the bottom of the casserole dish. It turned all soggy-mush. However, I was pleased with how the topping part of this casserole came out, so I adjusted the recipe to just include that. Hope you like it!

I cooked up some chicken. Added tomatoes and green chilies. Dotting with bits of cream cheese.
Low Carb Mexican Chicken Casserole
Covering with the shredded cheese.
Low Carb Mexican Chicken Casserole Cheese

Popped in the oven to bake until it’s nice and browning around the edges.
Low Carb Mexican Chicken Casserole

Note: Per comments, cut down or omit chicken base if yours has much salt. Dee said hers turned out way too salty!

Print

Low Carb Mexican Chicken Casserole

Course: Main
Cuisine: Mexican
Keyword: Easy Chicken Casserole, Keto Chicken Casserole
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 317 kcal
Author: Dixie Vogel
Easy Low Carb Mexican Chicken Casserole - Quick to throw together with just a little spice from the green chilies and pepperjack cheese.

Ingredients

  • 1 1/2 pounds chicken breast
  • 1/2 teaspoon minced garlic
  • 1/2 cup chicken stock or 1 tsp chicken base with water
  • 10 ounce can tomatoes with green chilies drained
  • 2 ounces cream cheese
  • 1 cup pepperjack cheese shredded
  • 1 cup monterey jack cheese shredded

Instructions

  1. Add chicken breasts, stock and garlic to skillet.
  2. Cook chicken in the stock over medium heat until cooked through and tender.
  3. Shred the chicken into the casserole dish, discarding any remaining stock.
  4. Mix in drained can of tomatoes and green chilies
  5. Dot the chicken / tomato mix with little bits of cream cheese.
  6. Cover with shredded pepperjack cheese.
  7. Cover with shredded monterey jack cheese.
  8. Cook in 350 degree oven about 35 minutes, until brown around the edges.

Recipe Notes

If you use chicken base instead of chicken stock, be sure to add the carbs as most of the ones I've seen have a few carbs.

This came out nice, gooey and cheesy. Additional ingredients could be added as you see fit pretty easily. As long as it works with chicken and cheese, you're good!

Nutrition Facts
Low Carb Mexican Chicken Casserole
Amount Per Serving (0.75 cup)
Calories 317 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 117mg 39%
Sodium 590mg 25%
Potassium 572mg 16%
Total Carbohydrates 3g 1%
Sugars 1g
Protein 34g 68%
Vitamin A 10.1%
Vitamin C 7%
Calcium 31.1%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Low Carb Mexican Chicken Casserole

You could easily add some your own ingredients to this Easy Low Carb Mexican Chicken Casserole without sacrificing the “easy” part.

What would you suggest adding?

Dinner in Five
  • sabrina says:

    Just made this 2 nights ago and the kids are asking for it again already. Great Dish

  • Sue Gregory says:

    This is easy, quick, and simply delicious. I’ll most definitely fix this again. My husband liked it also.

  • Tara A Preston says:

    Very good! My husband has gone to a low carb diet so I’m looking to fix flavorful good dishes. This will be a repeat dish.

  • Tara says:

    I appreciate you posting the base recipe as that makes it easier for me to understand and make. Then it’s interesting to read people’s suggestions. Thank-you

  • debi lalonde says:

    This is an awesome recipe! I added the cumin while the chicken was cooking with the garlic. I used a can of fire roasted tomatoes and a can of green chilies. My husband and I loved this!

  • Patricia Jones says:

    Thank you for posting this recipe. I thought it would be more of a dip but this was very good! I had leftover chicken from a roasted chicken and wanted to do something different with the leftovers when I found your recipe. I had all the ingredients except for the pepper jack. I added a few slices of jalapeno to it and it was delicious.

  • Heather says:

    Love love this receipe. I added low carb tortillas, taco seasoning and sautéed mushrooms to the mix. Thank u so much!

  • Bonnie says:

    This was so yummy!! Thanks for the recipe! I added fresh cilantro, cumin, and an onion and topped with fresh avocado. Absolutely making this again!

  • Randi says:

    I tried it with beef, and it was awesome! Next time I think I will add onion, an extra can of diced tomatoes, and maybe mix some of the cheese in rather than just coat the top. I suspect it would be more evenly distributed that way.

    Love, love, love this recipe! I’m definitely going to make it part of the regular rotation.

  • Cynthia says:

    Added bell peppers and onions, for more veggies. Yummy!!! Turned out amazing!!

  • Elizabeth says:

    Just made this dish last, so good!!! I also added some avacado and sour cream on the side, went together nicely. Would definitely make this again.

  • Laura says:

    Might be good with some goat cheese added in!

  • Kelsey Corley says:

    Do you just put whole boneless chicken breast in skillet with stock and garlic?

    • Dix says:

      That’s what I did because that’s what I had, Kelsey, but really whatever form of chicken you’ve got should work so long as you can get it off the bones one way or another.

  • Christina G Witzke says:

    This was a hit with the entire family! I used fajita seasoning and also added green chiles. Then when I pulled it out of the oven I layered lettuce tomatoe and green onions on top and served with a dollop of sour cream.!!

  • Dix says:

    For the people wanting the instructions without the pictures to print, here they are to cut and paste:

    Easy Low Carb Mexican Chicken Casserole – Quick to throw together with just a little spice from the green chilies and pepperjack cheese.
    Author: Dixie Vogel
    Serves: 6
    Ingredients
    1½ pounds chicken breast
    ½ teaspoon minced garlic
    ½ cup chicken stock (or 1 Tb chicken base with water)
    10 ounce can tomatoes with green chilies (drained)
    2 ounces cream cheese
    1 cup pepperjack cheese (shredded)
    1 cup monterey jack cheese (shredded)
    Instructions
    Add chicken breasts, stock and garlic to skillet.
    Cook chicken in the stock over medium heat until cooked through and tender.
    Shred the chicken into the casserole dish, discarding any remaining stock.
    Mix in drained can of tomatoes and green chilies
    Dot the chicken / tomato mix with little bits of cream cheese.
    Cover with shredded pepperjack cheese.
    Cover with shredded monterey jack cheese.
    Cook in 350 degree oven about 35 minutes, until brown around the edges.
    Notes
    If you use chicken base instead of chicken stock, be sure to add the carbs as most of the ones I’ve seen have a few carbs.

    This came out nice, gooey and cheesy. Additional ingredients could be added as you see fit pretty easily. As long as it works with chicken and cheese, you’re good!
    Nutrition Information
    Serving size: ¾ Cup Calories: 322 Fat: 21g Saturated fat: 10 Carbohydrates: 2 Sodium: 641mg Fiber: trace Protein: 28g Net Carbs: 2
    Recipe by Low Carb Zen at https://www.lowcarbzen.com/low-carb-recipes/main-courses/easy-low-carb-mexican-chicken-casserole/

  • Holly says:

    How long do you cook the chicken in the stock, at the beginning? I am sure it also depends on the thickness of the chicken.

    • Dix says:

      I didn’t time it, just cooked it until the chicken was done – when I cut through one of the larger pieces, it was all white in the middle. But absolutely, it will depend on the size of your chicken pieces.

  • Leisha says:

    Used Mojo Criollo instead of chicken stock. Lower sodium and zestier flavor. I also added salsa. After cooking, added avocado slices!

  • Brooke Kelly says:

    I sprinkled chili powder cumin, and garlic powder over the shredded chicken. I also added one can of diced green chiles along with the rotel. Garnished with a small dollop of sour cream. This is delicious!!!

  • Amy says:

    I made it Italian by just switching up the cheeses from Monterey jack to mozerella pepper jack to parmesan and added ricotta to the mix. Changed the sauce as well and added basil and oregano to the broth to begin with.

  • Beverly Whaley says:

    Added a little no carb taco bell taco seasoning, olives and scallions!! This recipe is so a keeper!!!! Thanks so much!! Served with lettuce, raw scallions.

  • Carolyn says:

    My husband and I loved it!! I just added a little taco seasoning and sautéed onions !! Delicious ! We even had the leftovers the next day!

  • SoCalMomma says:

    Super Delish! I added cilantro, and 1/2 can of green sauce. Tasted like our favorite Mexican restaurant. Only missing the high carb tortilla.

  • Raquel says:

    Im making this tonight! Cant wait!

  • Nicole says:

    For a great addition to round it out, I cooked cauliflower rice separately. Served this casserole with the rice, and it was awesome! Also added Mexican seasoning, my own mix of cumin, chili powder, garlic powder, onion powder and Nature’s seasoning. Husband approved!!

  • Laurie says:

    What is your blog name?

    • Dix says:

      Not entirely sure what you’re asking, Laurie? The comments you left are on my blog: Low Carb Zen. Hope that helps clear it up…

  • Laurie says:

    Where can I find your blog?

  • Vickie says:

    This is really good. Just want to mention that you do not need to cook the chicken in chicken broth or chicken bouillon if you don’t have any on hand. You can poach your chicken breasts whole, in water. It will naturally make chicken broth. I do this all the time. I’ve even done it when they were frozen because I forgot to take them out. When I make this or a similar casserole, I use 2-3 large Boneless, skinless, chicken breasts but any style chicken will do. I place them in a skillet with 2″ sides with about 2 to 3 inches of water and 1/4-1/2 tsp salt. Do not cover chicken with water. Water should be no more than halfway up the chicken.You don’t need a lot. Cover it, put it on a slow simmer and in a short time, about 30-45 min, you have perfectly poached chicken breast. Let them cool and either cube or shred them depending on what texture you like. Then combined them with all your other ingredients and bake. I only mention this because I don’t want anyone to feel that they can’t make this delicious dish because they don’t have any chicken broth or bouillon cubes on hand. I want to rate this recipe 5 stars but for some reason it only goes to 4 when I click on the stars. So sorry

    • Dix says:

      Thanks for your comments, Vickie! And the stars may be because I’m working on the website recipes at the moment… But I appreciate the thought!

  • Benjamin Williams says:

    Hey there, is it necessary to cook the chicken first? Only reason I ask is that I did a different bake a few days ago, bruschetta chicken. Just cubed the breasts and put them in the baking dish raw, cooked it for about the same amount of time for this one.

    • Dix says:

      I haven’t tried it the other way so I couldn’t say. It didn’t occur to me not to cook it first. If you figure out another way you like better, please report back!

  • Amy says:

    can this be frozen to eat on a different day? I need a casserole to take to a friend

    • Dix says:

      I haven’t frozen it myself, but it should freeze up well! Cream cheese changes texture a bit when frozen but in a casserole it doesn’t make any difference to the outcome. Hope your friend likes it!

  • Ricki says:

    Serving size says 3g. That’s about 1 oz. seems like a VERY small serving size

    • Dix says:

      Thanks for pointing this out! The serving sizes went a little wonky when I imported recipes into my new plugin. It was supposed to be my estimate of 3/4 cup as a serving size. I’ve corrected it now.

  • Chree says:

    I cooked this tonight and found a new favorite recipe! I had a little less than 1/4 cup pine nuts that needed to be used so I toasted them and added them to the dish. They were wonderful in it! Who would’ve thunk? The cream cheese makes this so tasty (as do the other cheeses). I added some chili powder (3/4 tsp) and about the same amount of cumin. Made it taste a bit more mexicany, if that is a word. I purchased a rotisserie chicken for last night’s meal and so we used the leftover from that for this recipe. Thank you for sharing this. We will definitely be making this again.

    • Dix says:

      Awesome! Thanks for sharing your personalizations. Sounds good! And of course the kind words, which are always appreciated.

  • Courtney says:

    I absolutely love this recipe! I also add a little avacado and sour cream on the side. I’ve made this dish 3 times now, sometimes I add a little bit more garlic and cream cheese drops each time So good! Thank you for posting this.

  • Chris says:

    After reading all the variations possible I combined a few of them for a delicious meal.
    Used a rotisserie chicken
    Sautéed half of onion in butter then added a bag of 8oz cauliflower rice (from Target)
    Added 1tsp garlic, 1/4 tsp cumin, 1/4 tsp chili powder. Cooked 8 min.
    Added 10oz can of tomatoes with green chili.
    Added chopped chicken.
    Poured it all in 9 x 13 baking dish.
    Topped with 4oz cream cheese, cut into small chunks. Then topped with 4oz of pepper jack, 4oz sharp cheddar and 4oz od Monterey Jack.
    Covered with foil, bake at 350 for 35 min, removed foil for 5 more min.
    YUM
    4oz is half a package of shredded cheese and half a block of cream cheese. Always add a little more but 4 oz of each seemed the right amount.

  • Mycah says:

    I’ve never cooked chicken breasts in a skillet, about how long do you cook them on each side?

  • Brittany says:

    How does it taste reheated looking for meals to cook then portion out for meal preps from leftovers.

    • Dix says:

      My reheated leftovers are fine with this. I haven’t frozen it, but there’s nothing in there that would give me pause doing that, either. Hope you like it!

  • Kayla says:

    Hi! I made this tonight and my husband (who is picky) and I both loved it. I added it to tostada shells and topped with shredded lettuce, sour cream and more cheese. SO DELICIOUS.
    Also, I simply used a rotisserie chicken, shredded it up and added it to sautéed onions and a few dashes chili powder. Easy and amazing.

  • Courtney says:

    Has anyone tried it with cottage or ricotta cheese instead of cream cheese? Would that work?

    • Dix says:

      I haven’t but have no doubt it would work just fine. If you try it, let us know how you like it!

    • NonnaDonna says:

      Of course! I used goat cheese, ground chick, added onion once and not another time. I’ve made it with and without peppers of various forms (good always) The only disappointment we’ve had with this versatile recipe was using a cheese we didn’t care for, but that won’t happen again. Thanks for this recipe!

  • Amanda says:

    So good! It was creamy and full of flavor.

  • Tanya Morton says:

    I just made this for my mom and nephew and they loved it. I added some extra green chiles and it was really good. I think next time I might add some black olives just to give it a try. Thanks for the great recipe.

  • Gail says:

    I made this for a crowd tonight. I quadrupled the recipe and cooked in a hotel pan. I added chopped garlic, cumin and chili powder. I served it as a make your own bowl with rice, black beans and various toppings. They would have been back for seconds, but it was all gone! Everyone said this one is a keeper!!!

  • Crystal says:

    Thank you for the low-carb dinner ideas. My son is type 1 diabetic so I’m always looking for good low carb recipes. This has been great. It’s so easy and filling.

  • Kacey says:

    Making this for the second time! My hubby and kids love it!

  • Britney says:

    Just made it!!! OMG!!!! This is amazing!!! Went with the main recipe and added a few others things from other comments and this turned out so good… Its always a win when its healthy and everyone in your family enjoys the meal as a family!!! Thank You for posting!!

  • Lynn says:

    Love love love this!! Even my husband loved it. I just added a few green onions to it. Thank you!!

  • Andrea says:

    I never comment on recipes, but I MUST comment here!

    My husband doesn’t like shredded chicken, so I modify this to make a couple different recipes, but the inspiration came from this post. I boil some chocken breasts and then dice them. I do this step the night before if I can. Then I put the diced chicken breasts, add a can of Cilantro Lime Rotel, dot it with the cream cheese, then the cheeses. I have also added sliced black olives to the top.

    However, my family’s favorite way to eat this is when I change it to an Italian chicken. I do the same thing with the chicken breasts, but add a can of Italian Style Diced Tomatoes, and a little garlic and oregano. I top with mozzarella and a tad of cheddar cheeses. I make a little brown rice to go with it for my 15 year old son. My entire family loves this stuff and it’s so easy!!!

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