This keto chicken taco casserole is an amazingly creamy, cheesy, and delicious dish, perfect for a weeknight dinner or a Cinco de Mayo celebration. It's packed with flavor, easy to make, and can be on your dinner table in under 45 minutes! The recipe combines homemade taco seasoning with simple yet flavorful ingredients and lots of cheese.
Why You'll Love This Recipe
- Low Carb & Keto-Friendly: This casserole is designed to fit into a ketogenic or low-carb lifestyle, using ingredients that are low in carbohydrates and high in healthy fats and protein.
- Easy to Prepare: This recipe is incredibly easy to make, making it perfect for busy weeknights.
- Packed with Flavor: The combination of taco seasoning, diced tomatoes and green chilies (Rotel), and plenty of cheese creates a flavorful and satisfying meal.
- Customizable: You can easily adjust the ingredients and toppings to suit your taste preferences.
Ingredients
For the Taco Seasoning (Homemade):
- Chili powder
- Cumin
- Garlic powder
- Paprika
- Salt
- Onion powder
- Pepper
- Oregano
For the Casserole:
- Cooked and chopped chicken (shredded chicken)
- Taco seasoning (homemade or store-bought)
- Rotel diced tomatoes and green chilies
- Sour cream
- Shredded cheese (Mexican blend or your favorite)
- Cream cheese, softened
- Olive oil
- Dried onion flakes
- Garlic powder
- Chipotle powder
- Cilantro
- Green onions
- Cauliflower rice (optional)
- Avocado oil spray
Instructions
1. Prepare the Taco Seasoning:
- In a small mixing bowl, combine all taco seasoning ingredients.
- Stir well to combine and set aside.
2. Prepare the Chicken:
- Cook chicken using your preferred method. Poaching is a great option: cover and simmer in gently boiling water for 15-20 minutes.
- Alternatively, use leftover chicken from another recipe or a rotisserie chicken.
- Cut the chicken into bite-sized chunks.
- Mix the chicken with the taco seasoning and 2 tablespoons of olive oil.
3. Preheat Oven and Prepare Baking Dish:
- Preheat oven to 350°F (175°C).
- Spray a 13x9 inch baking dish with avocado oil spray.
4. Combine Ingredients:
- In a large mixing bowl, combine the softened cream cheese, sour cream, and half of the shredded cheese with the drained can of Rotel tomatoes (discard most of the liquid). Mix well.
- Add the dried onion flakes, garlic powder, chipotle powder, cilantro, and green onions.
- Heat a large skillet over medium-high heat. Brown the chicken in the remaining 2 tablespoons of olive oil, working in batches to avoid overcrowding the pan. You don’t need to cook the chicken through, as it will finish cooking in the oven.
- Combine the browned chicken and any pan juices with the cheese and Rotel mixture.
5. Assemble the Casserole:
- Place the chicken mixture into the prepared baking dish.
- Sprinkle the remaining cup of shredded cheese evenly over the chicken mixture.
6. Bake:
- Bake for 30 minutes or until heated through and the cheese is melted and bubbly.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
7. Serve:
- Remove the casserole from the oven and let it cool slightly before serving.
Tips and Variations
- Cauliflower Rice: For a low-carb alternative to rice, use cauliflower rice. Pan-fry the cauliflower rice in oil over medium/high heat until browned to avoid a soggy texture. Combine the cooked cauliflower rice with the chicken, diced tomatoes, and taco seasoning before transferring to the baking dish.
- Spice Level: Adjust the amount of chili powder and chipotle powder in the taco seasoning to control the spice level. You can also use mild, regular, or hot Rotel diced tomatoes and green chilies.
- Cheese: Use your favorite type of shredded cheese or a combination of cheeses. Mexican blend, cheddar, Monterey Jack, or Colby Jack are all good choices.
- Toppings: Top the casserole with your favorite taco toppings, such as chopped green onions, avocado slices, diced tomatoes, salsa, sour cream, or cilantro.
- Meat: You can use chicken breast, chicken legs, or boneless thighs. Ground beef or turkey can also be substituted for the chicken.
- Make Your Own Taco Seasoning: Making your own taco seasoning allows you to control the ingredients and adjust the flavors to your liking.
- Rotel: Regular Rotel has a nice spice level, but you can use the mild or hot version if you prefer.
Serving Suggestions
- Serve the keto chicken taco casserole as is for a filling and satisfying meal.
- Top with chopped green onions, avocado slices, diced tomatoes, salsa, or sour cream.
- Serve with a side salad, such as a green salad or Caesar salad.
- Serve with keto biscuits, cornbread, or English muffins.
- Serve with cilantro lime cauliflower rice, fajita cauliflower rice, or Mexican cauliflower rice.
Storage and Freezing Instructions
- Storage: Store any leftover casserole in an airtight container or covered with plastic wrap in the refrigerator for up to 3-4 days.
- Freezing: You can freeze this casserole before or after baking. To freeze before baking, prepare the casserole up to the point of baking, then wrap it tightly in plastic wrap and a double layer of foil. To freeze after baking, fully chill the casserole in the refrigerator, then wrap it tightly in plastic wrap and a double layer of foil. Thaw the casserole in the refrigerator overnight before reheating.
- Reheating: Reheat the casserole in the oven at 350°F (175°C) until heated through and bubbly. You can also reheat individual portions in the microwave.
Nutritional Information
Nutritional information is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs.
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