Delicious Keto Mexican Chicken Casserole (Cheesy & Flavorful!)
Get ready for a fiesta of flavors with this Delicious Keto Mexican Chicken Casserole! Tender boneless, skinless chicken is smothered in a creamy, cheesy, and zesty green chili sauce, then baked until bubbly and golden. Topped with fresh avocado, tomatoes, and cilantro, this low-carb, high-protein, and naturally gluten-free dish is a delightful addition to your health journey, perfect for a satisfying meal!
Yields: 6-8 servings Prep time: 20 minutes Cook time: 15-20 minutes (plus chicken browning)
Ingredients:
- 2 pounds boneless, skinless chicken breast
- 1 (14-ounce) can diced green chilies, undrained (mild or hot, to your preference)
- 3 cups Mexican shredded cheese blend, divided
- 1 cup full-fat sour cream
- ¼ cup sliced black olives (for garnish)
- 1 medium tomato, diced (for garnish)
- 1 medium avocado, diced (for garnish)
- Fresh chopped cilantro (for garnish)
- 1-2 tablespoons olive oil or avocado oil (for browning chicken)
- Salt and black pepper to taste
Equipment:
- 9×13 inch casserole dish
- Large skillet
- Medium mixing bowl
- Spatula or spoon
Instructions:
- Preheat Oven & Prep Dish: Preheat your oven to 400°F (200°C).
- Butter or grease a 9×13 inch casserole dish.
- Brown Chicken: Season the chicken breasts with salt and pepper.
- Heat 1-2 tablespoons of olive oil or avocado oil in a large skillet over medium-high heat.
- Add the chicken breasts to the hot skillet and brown for approximately 3 minutes per side. The chicken does not need to be cooked through at this stage; you are just getting a nice sear.
- Arrange the browned chicken breasts in a single layer in the prepared casserole dish, overlapping as little as possible. If the chicken breasts are very thick, you can slice them in half lengthwise to create thinner cutlets for faster cooking and better coverage.
- Prepare Creamy Sauce: In a medium bowl, combine the sour cream, the undrained diced green chilies(including their juice), and 2 cups of the Mexican shredded cheese blend. Stir until well combined.
- Assemble & Bake: Evenly spoon the creamy green chili and cheese mixture over the browned chicken breasts in the casserole dish.
- Top the mixture with the remaining 1 cup of Mexican shredded cheese blend.
- Place the casserole dish in the preheated oven. Bake for 15-20 minutes, or until the cheese is melted, golden, and bubbly, and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Garnish & Serve: Remove the casserole from the oven.
- Garnish generously with the diced olives, diced tomato, diced avocado, and fresh chopped cilantro.
- Serve hot and enjoy your delicious Keto Mexican Chicken Casserole!
Tips for Success:
- Chicken Preparation: If your chicken breasts are very thick, consider pounding them slightly or slicing them horizontally into thinner cutlets (paillards) before browning. This ensures even cooking and allows more surface area for the sauce.
- Green Chilies: Adjust the heat by choosing mild, medium, or hot diced green chilies. The juice from the can adds flavor and moisture to the sauce.
- Cheese Choice: A good quality Mexican blend will melt beautifully. You can also use a mix of cheddar, Monterey Jack, or even a little asadero cheese.
- Don’t Overbake: Chicken breasts can dry out if overbaked. Bake just until the cheese is bubbly and the chicken is cooked through.
- Fresh Garnishes: The fresh garnishes (tomato, avocado, cilantro, olives) add crucial freshness, color, and texture that perfectly complement the rich casserole. Don’t skip them!
- Serving Suggestions: This casserole is a meal in itself, but it pairs well with a side of cauliflower rice, a simple green salad, or some keto tortillas.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the microwave or oven.
Recipe Analysis & Dietary Classification:
This Keto Mexican Chicken Casserole is a delightful addition to your health journey!
- High Protein: Yes, from the chicken and cheese.
- High Fat: Yes, from the sour cream, cheese, and avocado.
- Low-Carb: Yes, by focusing on chicken, cheese, and low-carb vegetables without grains or starches.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet, provided your Mexican shredded cheese blend and diced green chilies do not contain hidden sugars or starches.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
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