Easy Keto Mexican Chicken Casserole: A Delicious Twist!
A flavorful and easy-to-make keto-friendly Mexican chicken casserole that is perfect for a quick weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Keto
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 can (14 oz) diced tomatoes, drained
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 tablespoon taco seasoning
- 1/2 cup black olives, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, bell peppers, onions, diced tomatoes, taco seasoning, and sour cream.
- Mix well until all ingredients are evenly coated.
- Transfer the mixture to a greased baking dish.
- Top with shredded cheddar cheese and sliced black olives.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to add more vegetables like zucchini or spinach for extra nutrition.
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days.
- For a spicier version, add jalapeños or hot sauce to the mixture.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg